Ricotta Meatballs with Crispy Topping

LET THE ARIZONA ADVENTURES BEGIN

This year's trip of 1,860 miles had an added dimension as we shipped my husband's car. We hoped to get ahead of the car transport and were on track driving and doing well. But then we received word that the transport driver was some 5 hours ahead of us, with an earlier delivery date than expected. Fortunately, we had a backup plan, and friends could be at our house for the car delivery. 

We are mystified how one driver could get to AZ sooner than us as we trade off driving. We're convinced he did not sleep much to make this impressive feat of time.  Our biggest adjustment this year is the heat. A string of 97 to 98 temperatures, maybe even 99 on Sunday, has definitely slowed us down. Despite the heat here, this comfort dish will be a good warm-up for cool evenings in the north.     

 

 Ricotta Meatballs with Crispy Topping 

Cook's Notes: This recipe uses many pantry-friendly items, and several steps can be done in advance as a time saver. The recipe is adapted from pinchofyum

This company-worthy dish is packed with loads of flavor and serves 6 with 18 meatballs. I served the meatball dish over wide egg noodles.

Ingredients;

• 1 lb. ground turkey, beef or chicken
• 1/2 cup full-fat ricotta cheese
• 1/2 cup Parmesan cheese
• 3/4 cup panko
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon each Italian seasoning and parsley flakes
• 1 jar (28 0z.) Rao marinara sauce 
• Egg noodles

Crispy Topping 

• 1/4 cup panko
• 1/4 cup Parmesan cheese
• 2 teaspoons olive oil
• 1/3 cup grated cheddar cheese

Directions: 

• Prep: This step can be done the day before. Mix all meatball ingredients together and refrigerate. Mix crispy topping the the day before and refrigerate.
• Meatballs: Cover a baking sheet with parchment paper. Roll mixture into 18 meatballs. Put the meatballs in the oven and bake for 20-25 minutes on a middle oven rack at 350 degrees. Turn once. Place baked meatballs on a paper towel to drain grease. 
• Drizzle 1 tablespoon olive oil in the bottom of an oven-safe container and arrange the meatballs. Add the tomato sauce directly to the pan with the meatballs and stir to coat them all. Sprinkle with the crispy topping. 
• Return to the oven for 10 minutes to warm the sauce and crisp the topping.

• Serve with a salad and artisan bread. 

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