Meatballs with whipped ricotta and roasted tomato onion salsa

Meatballs with Roasted Tomato Onion Salsa and whipped ricotta

Meatballs with whipped ricotta and roasted tomato onion salsa

A must try meatball recipe if you're looking to spice things up a bit. Recipe courtesy of Chloe's Kitchen. 



1/2lb 85/25 organic ground beef 

1/2lb organic ground pork 

1/3 cup whole milk ricotta 

1/4 cup grated Parmesan cheese 

1/2 yellow onion, finely diced 

2 cloves garlic, crushed 

1 egg 

1/2 cup Italian breadcrumbs (or gluten free)

4 dashes of Worcestershire sauce 

2 tsp salt 

1 tsp Italian seasoning 

1 tsp black pepper 

2 tbsp water 


Whipped ricotta: 

1.5 cups whole milk ricotta

1/4 cup olive oil 

1 clove garlic

1 tbsp honey

1 tsp Maldon sea salt 

Black pepper 


For serving:

1 jar of Roasted Tomato Onion Salsa

Fresh basil and Parmesan  

Grilled ciabatta bread (optional)



  1. For the meatballs, combine all ingredients in a bowl. Mix to combine until it just comes together. Do not over mix or your meatball will get tough.  
  2. Spoon out an oversized tablespoon of mixture in to your hands and roll in to balls. 
  3. Sear the meatballs in a cast iron skillet in some olive oil over a high heat on each side until browned. About 1-2 minutes per side. 
  4. Then transfer the skillet to an oven preheated to 400 F and cook for 10-15 minutes until cooked through. 
  5. While the meatballs are in the oven work on your whipped ricotta. 
  6. For the whipped ricotta, put all the ingredients in a food processor or vitamix blender and blend on high until creamy, light and fluffy. About 2 minutes. 
  7. Spoon out over your favorite serving platter, drizzle with a little olive oil. 
  8. Spoon dollops of room temperature or warmed Roasted Tomato Onion Salsa over the whipped ricotta. Place meatballs on top and spoon remainder of the salsa. 
  9. Sprinkle with freshly chopped basil and Parmesan.
  10. Serve warm with grilled ciabatta bread rubbed with a clove of garlic and drizzled with olive oil.