Either way, both of these things have become part of my life's passion and tonight, folks-- well tonight I really made some headway in the meatball department. This recipe, by none other than the Pioneer woman, has been my starting point with the cinnamon rolls, and so far I am sticking with it, but it wasn't until a little epiphany that I had pre-dinner tonight that I really figured out the right direction to go with my meatballs.
|You didn't think anyone could care this much about meatballs, did you? I just blew your mind.|
I was all set to make my standard meatball concoction combining the usual ingredients: bread crumbs, egg, brown sugar, other stuff, when it hit me: RICOTTA CHEESE. I had half of a container left in my fridge and realized I needed to google this immediately to see if anyone had ever thought if it before. Of course they had. I used THIS recipe to get me started and then I ran free like a naked baby outdoors.
Here's the recipe I ended up with when it was all said and done (why I am telling you my recipe I don't know since now it will never be my secret meatball recipe, but I when I am 80 I am sure I will not care, or even remember that I kept this silly blog. Plus I like you):
- 2 tsp garlic, minced
- 1 cup ricotta cheese
- 2 tbsp parsley
- 1 egg, beaten
- 2 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 pound ground beef (90% lean)
- 3/4 cup Italian seasoned breadcrumbs
- 1 (28-oz) jar prepared marinara sauce
- 2-3 tbsp brown sugar
Put them on the stove in a pot, pour the marinara sauce over them combining with the rest of the brown sugar and let them simmer in the sauce for 20-30 minutes until cooked through. Serve with pasta of your choice.
I think my favorite part of all of this is the brown sugar- it really does wonders. That and the ricotta cheese- it pretty much knocked me on my bum.