Spicy Arrabbiata Meatballs & Whipped Ricotta
Spicy and hearty with a bold punch of heat that’s perfectly balanced by creamy whipped ricotta cheese.
This Spicy Arrabbiata Meatballs & Whipped Ricotta recipe marries the bold flavors of Italian cuisine with a touch of extra spice, accompanied by the velvety smoothness of whipped ricotta, resulting in a dish that exudes comfort with every bite.
A LITTLE ABOUT THE INGREDIENTS…
- Ground Pork & Beef: These provide a rich, meaty base for the meatballs, offering a blend of flavors and textures.
- Breadcrumbs & Milk: Used as binders to hold the meatball mixture together and add moisture.
- Pecorino Cheese: Adds a tangy, salty flavor to the meatballs, enhancing their overall taste.
- Garlic, Parsley, Basil, Oregano: These fresh herbs infuse the meatballs with aromatic depth and savory notes.
- Chianti Wine & San Marzano Tomatoes: Essential components of the Arrabiata sauce, they contribute to its robust flavor profile.
- Red Pepper Flakes & Olive Oil: Bring the characteristic heat and richness to the Arrabiata sauce, creating a spicy yet balanced taste.
- Onion & Tomato Paste: Provide depth and sweetness to the sauce, rounding out its flavor profile.
- Ricotta Cheese & Extra-Virgin Olive Oil: Combine to create a creamy and luxurious topping for the meatballs, adding a velvety texture and subtle richness.
How to Make Spicy Arrabbiata Meatballs & Whipped Ricotta Gluten-Free
Confirm that all other ingredients, such as tomato paste and spices, are gluten-free. Look for gluten-free, but they should be. Now for gluten-free breadcrumbs, you can buy it or make your own using gluten-free bread. Overall, this recipe is gluten-friendly if pasta is avoided or swapped for gluten-free pasta. It also goes great as an appetizer or simple dinner with no pasta too.
Storing & Freezing the Spicy Arrabbiata Meatballs & Whipped Ricotta
Storing: After preparing Spicy Arrabiata Meatballs & Whipped Ricotta, store any leftovers in an airtight container in the refrigerator. The meatballs and sauce can be kept for up to 3-4 days, while the whipped ricotta can be stored for up to 5 days. When reheating, gently warm the meatballs and sauce on the stove over low heat, stirring occasionally, until heated through. The whipped ricotta can be served chilled or brought to room temperature before enjoying.
Freezing: To freeze Spicy Arrabbiata Meatballs & Whipped Ricotta for longer storage, arrange cooled meatballs and sauce in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the meatballs are frozen solid, then transfer them to a freezer-safe container or resealable plastic bag. The meatballs and sauce can be frozen for up to 2-3 months. To thaw, transfer the frozen meatballs and sauce to the refrigerator overnight. Reheat as instructed above. Whipped ricotta can also be frozen in an airtight container for up to 1 month. Allow it to thaw in the refrigerator before serving.
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Spicy Arrabbiata Meatballs & Whipped Ricotta : Step By Step
Prep & Chill the Whipped Ricotta:
Whisk Ricotta:
In a medium bowl, add the ricotta cheese, olive oil and salt and freshly ground black pepper. Vigorously whisk the ricotta until it becomes smooth and creamy. This step may take a few minutes, but continue until the ricotta is completely smooth.
Whip Until Fluffy:
Continue whisking until it becomes light and fluffy. This process aerates the ricotta and creates a light, creamy texture that is perfect for spreading or dolloping onto dishes.
Serve or Store:
The whipped ricotta is now ready to be served immediately as a creamy topping or accompaniment to your favorite dishes. Alternatively, if not using immediately, transfer the whipped ricotta to an airtight container and store it in the refrigerator for up to 3 days.
Makin’ The Meatballs & Sauce:
Mix:
Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, beaten egg, grated pecorino cheese, minced garlic, and chopped herbs (thyme, basil, and oregano).
Season with salt and pepper. Mix well until all ingredients are evenly incorporated, ensuring a flavorful meatball mixture.
Form Meatballs:
Using your hands, roll the meatball mixture into golf ball-sized portions. Place each formed meatball onto a baking sheet lined with parchment paper, ensuring they are evenly spaced to allow for even cooking.
Bake Meatballs:
Place the baking sheet of formed meatballs into the preheated oven. Bake for 20-25 minutes or until the meatballs are cooked through and browned on the outside. This cooking method ensures juicy, flavorful meatballs with a delicious light crisp.
Prepare Arrabbiata Sauce:
While the meatballs are baking, prepare the Arrabbiata sauce. In a large saucepan, heat olive oil over medium heat. Add chopped sweet onion and sauté until softened, about 3-4 minutes. Stir in minced garlic and sauté for an additional 1-2 minutes until fragrant.
Pour the crushed tomatoes into a bowl and emulsion blend until smooth.
Simmer Sauce:
Pour in crushed tomatoes, red wine, and tomato paste, stirring to combine. Add dried oregano and season with salt and pepper to taste. Allow the sauce to simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Serve
Garnish with chilled whipped ricotta and additional chopped parsley if desired. This completes the dish with a burst of flavor and visual appeal.
Spicy Arrabiata Meatballs & Whipped Ricotta
Ingredients
MEATBALLS
- 1 lb. ground pork
- 1 lb. ground beef
- 1 cup breadcrumbs
- ½ cup milk
- 2 eggs (beaten)
- ½ cup grated pecorino cheese
- 2 tbsp minced garlic (about 4 cloves)
- 2 tbsp fresh parsley
- 2 tbsp fresh basil
- 2 tbsp fresh oregano
- salt to taste
- pepper to taste
ARRABBIATA SAUCE
- 2 tbsp. olive oil
- 1 onion
- 1 tbsp minced garlic (about 3 cloves)
- 1 can(28 oz.) San Marzano tomatoes (emulsion)
- ½ cup chianti wine
- 2 tbsp tomato paste
- 1 tbsp red pepper flakes
- salt to taste
- pepper to taste
WHIPPED RICOTTA
- 1½ ricotta cheese
- 2 extra-virgin olive oil
- salt to taste
- pepper to taste
Instructions
WHIPPED RICOTTA:
- In a medium bowl, whisk together the ricotta cheese until smooth and creamy.
- Slowly drizzle in the extra-virgin olive oil while whisking constantly, until the mixture is light and fluffy.
- Season the whipped ricotta with salt and freshly ground black pepper to taste.
- Serve the whipped ricotta immediately or store it in an airtight container in the refrigerator for up to 3 days.
ARRABBIATA SAUCE & MEATBALLS:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, egg, pecorino cheese, minced garlic, chopped thyme, chopped basil, chopped oregano, salt, and pepper. Mix well until all ingredients are evenly combined.
- Roll the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 20-25 minutes or until cooked through and browned on the outside.
- While the meatballs are cooking, prepare the sauce. In a large saucepan, heat the olive oil over medium heat. Add the chopped sweet onion and sauté for 3-4 minutes, until softened.
- Pour the crushed tomatoes in a bowl and emulsion blend until smooth.
- (Pour in the crushed tomatoes), red wine, and tomato paste. Stir to combine and bring to a simmer.
- Add the oregano and season with salt and pepper to taste. Let the sauce cook for 10-15 minutes, stirring occasionally.
- Serve with the meatballs, chilled whipped ricotta, and additional chopped parsley if desired.
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