Ricotta Meatballs

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Step 1:

  • Preheat oven to 350 degrees. In a baking dish, add orzo. Sprinkle olive oil overtop the orzo and mix in with a spoon. Heat in the oven for 7-10 minutes or until warmed through.

Step 2:

  • While the orzo is heating, add the meatballs and tomato sauce to a medium sauce pan. Slowly bring the sauce and meatballs to a simmer. Simmer for 8-10 minutes or until the meatballs are warmed through. Remove orzo from the oven.

Step 3:

  • To plate, divide orzo between two plates. With tongs or a plating spoon, divide meatballs evenly atop the orzo. Spoon the remaining sauce over the dish. Grate with a micro plane or cheese grater the fresh parmigiano reggiano. Enjoy!


Ground Beef, Ricotta, Parmigiano Reggiano, Parsley, Oregano, Salt, Pepper, Egg, Panko Breadcrumb, Garlic, Onion, Plum Tomato, Crushed Tomato, Vegetable Stock, Butter, Olive Oil

How We Got Here:

The meatballs are freshly ground, seasoned with ricotta, oregano, salt, pepper, onion, garlic, parmigiano reggiano, panko, egg, and parsley. They are molded into 3 oz balls. We then sear each side in olive oil, remove from the pan, and deglaze with red wine. Once the fond (or bits of meat stuck to the bottom of the pan) loosen, we add diced onion and garlic. We sweat until translucent. Next we add tomato sauce, chicken stock, and fresh chopped oregano. Finally we add the meatballs back into the sauce and cook through. The orzo is par cooked, cooled, and portioned. All the remaining ingredients are carefully prepped and packaged ready for you, the @Home Chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Trecciano Daniello Rosso Toscana, 2018 (Total Wine $34.99)

Here’s a twist on Mom’s spaghetti and meatballs!  Chef introduces a petite, oval pasta with a red sauce and meatballs that feature Ricotta cheese.  So let’s explore a wine pairing that works with spaghetti and meatballs but highlights the twist of the petite pasta and the ricotta cheese.  Sticking with the theme of Italian wines (with the exception of the earlier Oregon Chard recommendation with the chicken), we recommend a Super Tuscan.  Most Italian wines have a significant acid element that helps cut through the fat in the meatballs, olive oil and cheeses.  The necessary acid in the wine cuts through the richness of the dish with elegance.

Tuscan wine is any Italian wine from the Tuscany region, located in central Italy and home to some of the world’s most notable wine subregions like Chianti, Brunello di Montalcino and others.  The Sangiovese grape is the star of the show with other, minor grapes adding support within the legal limits of the Italian regulations.  Super Tuscans are an unofficial category of Tuscan wines, not recognized within the Italian wine classification system.  Back in the 1970’s Italian wine producers broke away from the regulators in an effort to make wine that they thought was superior to the formulaic wines required by the government.  Not being able to call their wine Chianti, as they violated the formulas, the name Super Tuscan was created and a new style of wine began.  These new wines contained Cabernet Sauvignon, rather than a few local white varietals as required by law.  These new Super Tuscans soon became very popular, outselling Chianti’s and at higher prices.

We are recommending Trecciano Daniello Rosso Toscana, 2018, a classic Super Tuscan that starts with Sangiovese varietals but blends in Cabernet Sauvignon, Cabernet Franc and Syrah.  It’s highlighted by the Sangiovese acid to work with the dish and also has pleasant blackcurrant aromas and walnut flavors.