Ricotta Meatballs Recipe for 4 Servings

Instructions:

1. Combine the 3 cloves of minced garlic, 1/4 cup chopped parsley, 1 tsp salt, 1/2 tsp pepper, and 1/8 tsp nutmeg in your large bowl.
2. Add the 1 cup of whole milk ricotta, 1/2 cup parmesan, and the lightly beaten egg to the spice mix. Whisk with a fork until it looks like a thick, creamy paste.
3. Fold in the 1/2 cup of panko breadcrumbs. Let this sit for 2 minutes until the crumbs have softened.
4. Add the 1 lb of ground beef to the bowl. Use your hands to gently fold the meat into the ricotta mixture until just combined.
5. Scoop the mixture and roll into balls roughly the size of a golf ball. Do not squeeze them tightly; you want them to just hold their shape.
6. Heat a tablespoon of oil in your skillet over medium high heat. Add the meatballs and cook for 3-4 minutes until a deep brown crust forms. Flip carefully.
7. Push the meatballs to the side and pour in the 1 cup of dry orzo. Let it toast in the meat drippings for 1 minute until it smells nutty.
8. Pour in the 2 cups of marinara sauce and 1 cup of water (or broth). Lower the heat, cover, and simmer for 10-12 minutes until the orzo is tender and the sauce is thick.
9. Turn off the heat and let the pan sit, covered, for 3 minutes. This allows the meat to carryover cook and the orzo to finish absorbing the sauce.
10. Scatter a little extra parmesan and parsley over the top. Serve directly from the pan for that rustic, homey feel.