Saturday, July 31, 2010

Beef and Ricotta Balls

Last night was my first night at home after being in the Dandenongs for three days at a libraryland retreat and after catching up at work later. I was exhausted. On my way home I decided I wanted meatballs in tomato sauce with pasta for dinner. So I stopped by the shops on my way home. Alas! When I got home I realized I didn't have any bread and I didn't want to cook rice.

I started making the meatball mixture anyway but it really needed something else. Voila! I saw some low fat ricotta in the fridge. I sometimes make salmon cakes with ricotta and wondered how it would go. It was fine. I would never have thought of making these meatballs otherwise, but they are really delicious. And just as well as there are more for tonight (or freezing).


Tomato sauce (previously prepared)
600gr minced beef
1 onion
1 egg
2 cloves of garlic
1 tablespoon ginger
1 tsp Sambal Oelek
1 teaspoon ground cummin
Half cup grated cheese
150 gr low fat ricotta
Olive oil


Have prepared tomato sauce simmering on stovetop
Peel and chop onion finely and place in mixing bowl
Add minced beef and egg and mix (perhaps giving a taste of meat to hovering cat pictured above)
Chop and crush garlic and ginger and add to mixture
Add chilli, cummin, grated cheese and ricotta
Stir until completely integrated, preferably with hands
Place flour on flat plate
With soup spoon and hands shape meatballs and roll in flour
Heat olive oil in pan and quickly seal meatballs in batches
When sealed, add meatballs to tomato sauce which has been prepared previously and is simmering on stove
Simmer meatballs in tomato sauce until cooked
Serve with rice or pasta

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