Ricotta Cheese Stuffed Meatballs

Created By: The Pretty Little Chef

Inspired by: http://prouditaliancook.blogspot.com

Ingredients:

FILLING: (Needs 1-2 hours to harden)

• 15 oz. Ricotta Cheese
• 1/2 teaspoon salt (add more to taste)
• 1/2 teaspoon pepper
• 1 teaspoon of dried parsley
• 1/4 cup Parmesan cheese

MEATBALLS:

• 1 1/2 pounds of lean ground beef or turkey
• 1/2 cup Italian Breadcrumbs
• 1 tablespoon Italian seasoning
• 1 teaspoon fresh minced garlic
• 1 egg (beaten)
• 1/4 teaspoon garlic powder
• salt & pepper to taste

Directions:

1. Mix together all the ingredients for the ricotta filling. Mold into 1 inch balls. Place on parchment paper and put in the freezer for 1-2 hours (or overnight).
2. Once the ricotta balls are hard, make the meatballs by combining all the ingredients and mixing well. Mold the meat around the ricotta just enough to cover it. If you use to much meat you won't have enough to cover all of the ricotta balls.
3. Place the meatballs on a greased 9x10 baking dish. (I like to grease with olive oil). Bake at 425 degrees for 15-20 mins. or until meatballs are brown and no longer pink in the middle.
4. Let the meatballs stand for 5-10 minutes. If not, the ricotta will be too soft and the meatball will break apart. Note: Some of the Ricotta might be showing, as long as you let the meatball sit it will still be easy to serve.