Ottolenghi's ricotta and oregano meatballs | Bibbyskitchen Recipes (2024)

FAQs

What to eat with Ottolenghi meatballs? ›

Fresh, sharp and very, very tasty, these meatballs are our idea of the perfect spring supper dish. Serve them with Basmati rice and orzo (see page 103 of Jerusalem) and there isn't need for much else. Whole blanched almonds would be a good addition, for texture.

Don't Over-Mix the Meat

Over-mixing. The more you mix ground meat with seasonings, the tougher, springier, and more compact the finished product will be—we want loose and tender, not tight and sausage-like.

For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Mascarpone: Another Italian cheese, mascarpone makes a great ricotta substitute. However, since mascarpone is more tart and flavorful, you should only use it in dishes with other strong flavors.

Cow's milk ricotta is milder and has a more neutral taste than the other varieties. It's ideal for the celebrated filled-pasta delicacies of northern Italy—such as, ravioli, tortelloni, agnolotti, savory stuffed crepes—as well as cakes and pastries.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

What does Bobby Flay put in his meatballs? ›

Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Grape Jelly Meatballs Serving Suggestions:

A few other party favorites include our homemade pizza rolls, chili cheese dip, and Rotel dip! For dinner, serve these over a pile of our Instant Pot mashed potatoes, a side of rice pilaf, or with some Amish egg noodles.

Aubergine Dumplings alla Parmigiana

“If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form”, says Ottolenghi. Serve with spaghetti, rice or some sautéed greens.

Serve with bulgar, rice, couscous or bread, alongside sautéed spinach or Swiss chard.