Saturday, December 22, 2012

Ricotta Fried Meatballs

Only a few more days until Christmas! Is everyone ready? I'm not! This year is just really swamped. I feel like I hardly have time to sleep. This is the last year we will all be living in the same house at Christmas time. The kids are all adults now. Time for them to leave the nest and fly. So we are going for a traditional Christmas at home, complete with a traditional Christmas dinner, gifts, games etc... What are your plans? 
I received a 4 pack of Rose Romano's Italian Gourmet Toppings to try. So today along with a very tasty recipe,  I am going to tell you a little about them and give you a great recipe to go along with these sauces. 







 Rose Romano's Italian Gourmet Toppings are a low calorie, gluten-free, locally-sourced gourmet topping made with red or green bell peppers, used on pasta, vegetables, seafood, omelets, sandwiches,and great for dipping. With only 5 calories per serving, this sauce is a great choice! Visit Rose Romano's today to get yours!






Once again it was too dark to get good pictures. One of these days I will get proper lighting for nighttime food photography. Still some pictures are better than others. The ricotta in these meatballs keep them nice and moist. 

Gluten-Free Ricotta Fried Meatballs
adapted from Epicurious

1/3 cup whole-milk ricotta
2 tablespoons Canola oil plus more for frying
3 garlic cloves, minced
2 teaspoons italian seasoning, divided
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces ground beef
3/4 cup gluten free all-purpose flour
1 large egg, beaten to blend
2 cups tortilla crumbs crushed
Marinara sauce, warmed



Line a baking sheet with parchment.
Add ricotta and oil to a mixing bowl. 
Add in garlic, 1 tsp italian seasoning, red pepper flakes, salt, and pepper. Mix
Add beef; gently fold until just combined.
Scoop out tablespoonfuls of meat mixture. Roll portions between your palms into 1" balls.
Place flour, egg, and tortilla crumbs mixed with 1 tsp italian seasoning in 3 separate medium bowls. 
Working with 1 meatball at a time, dredge in gluten-free flour.
 Dip in egg; allow excess to drip back into bowl. 
Roll meatball in tortilla crumbs, pressing gently to coat. Return to sheet.
Heat canola oil in a skillet to 350 degrees.

Working in batches, fry meatballs, turning often, until light golden and crisp, about 1 minute per side. You will finish cooking in the oven.
Preheat oven to 300°F. Bake meatballs in batches on wire rack in baking sheet until cooked through, about 15 minutes. 
Serve with warm marinara sauce, or a great gourmet sauce like Rose Romano's.

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