Beef and Ricotta Meatballs

A few weeks ago after one of our cheese making extravaganzas, Mr B and I found ourselves with a heap of ricotta and absolutely no idea what to do with it.

You see when you make cheese you are left with all of this gorgeous whey and you can use that to make ricotta, which we always do because it would be a shame to see it go to waste.

But then we are left with about 250g of ricotta that we need to use up within a week or so and normally that is not a problem but last week I drew a serious mental blank.

Eventually I kind of just gave in and thought it might be nice kind of dolloped on top of our meatballs....and then the penny dropped.....it would be out of this world awesome IN the meatballs!!

And out of this world awesome it was, hands down best meatballs ever...

Beef and Ricotta Meatballs - Serves 2 

250g beef mince
250g ricotta
1 tbspn crushed garlic
1 tbspn Gourmet Garden Italian Herbs
1.5 cups pasta sauce of your choice (we used tomato and basil)
1/2 cup water
Salt and Pepper to taste

Combine all ingredients in a bowl and mix together well with your hands.

Shape tablespoons of the mixture into balls and place in the fridge for 30 mins to firm up.

Heat a lightly greased fry pan over medium heat. Add the meatballs and cook until just browned. Remove meatballs from the pan.

Add the pasta sauce and water to the pan and allow to simmer for 5-7 mins. Return the meatballs to the pan and cook for a further 10 mins or until cooked through.

Serve with spaghetti and enjoy!

Mrs B xx