Ricotta Meatballs with The Crispy Topping

Von Pinch of Yum · 45 Min.

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Zubereitung

1. Preheat the oven to 400°F.
2. Mix all the meatball ingredients together.
3. Roll the mixture into 20–24 small meatballs.
4. Drizzle olive oil over the bottom of a shallow Dutch oven or oven-safe pan, then arrange the meatballs in it.
5. Bake on a middle rack for 20–25 minutes. Loosen the meatballs from the bottom gently with a spatula; they should be nicely browned.
6. Add the tomato sauce to the pan and stir to coat the meatballs.
7. In a small bowl, mix ¼ cup panko, ¼ cup Parmesan, 2 teaspoons olive oil and the parsley. Sprinkle over the meatballs and sauce.
8. Return to the oven for 5–7 minutes to warm the sauce. Then turn on the broiler for the last 2–3 minutes until the topping is golden, watching closely so it does not burn.

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KäseParmesanTomatensoßeRicottaPankoPutenhackfleisch