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Skillet Ricotta Meatballs
Ingredients
  • subheading: Ricotta Meatballs:
  • ½ cup full-fat (whole-milk) ricotta cheese (plus more for garnish, if desired)
  • ½ cup Panko breadcrumbs
  • ⅓ cup grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1 large egg
  • ¼ cup finely chopped fresh parsley
  • 1 tsp. Italian seasoning
  • 1 tsp. granulated garlic
  • ¾ tsp. onion powder
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 lb. lean ground beef (I prefer using 93% lean grass-fed beef), or ground turkey
  • 2 Tbsp. extra-virgin olive oil for cooking
  • subheading: Tomato-Basil Sauce:
  • 1 Tbsp. extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • A generous pinch chili flakes
  • 1 (28-oz.) can DeLallo San Marzano Style Whole Peeled Tomatoes
  • ½ cup water
  • 5 to 8 fresh basil leaves
  • ½ tsp. kosher salt
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