Fall 2024 – Cooking with KEM
Cooking with KEM
Meatballs on Ricotta Toast – Submitted by Cody Gerhardt (Disclaimer: I don’t measure anything, so this is my best guess.)
– 1lb of ground beef or ground pork
– 1 small/medium onion
– 3 garlic cloves
– ½ cup bread crumbs
– 4 tbsp of heavy whipping cream
– 2 eggs
– ½ cup of grated parmesan
– 1 tsp of fresh cracked pepper
– 1 tsp of salt
– 1 ½ tsp of Italian seasoning
Sauté the onions and garlic until cooked down. Once cooked add to a bowl with all other ingredients. Thoroughly mix and form 2-3oz meatballs. Heat a skillet over medium heat. Add a little oil and sear the meatballs. Bake on 350 for 18-20 minutes until cooked through.
Ricotta Spread
– 1ea 16oz container of a good whole milk Ricotta
– ½ tsp of fresh cracked pepper
– ¼ tsp of salt
– 1/3 cup of grated parmesan
Mince and add some fresh herbs (basil, parsley, chives). If you don’t have fresh herbs add some Italian seasoning.
Add the ricotta to a bowl with all other ingredients. Whip the ricotta with the ingredients and set aside.
Toast Points
Cut slices from good loaf of ciabatta or sourdough bread. In a pan, put a generous amount of butter and toast bread on both sides until crispy.
Spread ricotta on toast point and place 1-2 meatballs on top. Add spaghetti sauce and/or pesto on top. Garnish with grated parmesan fresh herbs (basil and/or parsley). Optional – drizzle some good olive oil over the plate. Enjoy!
