Yield: 2

Prep Time: 25minutes mins

Cook Time: 20minutes mins

Total Time: 45minutes mins

We adore these cheesy baked meatballs! Tender ricotta meatballs baked with marinara, burrata cheese and pesto then served with buttery garlic toasts. Comfort food at its finest.

Ingredients

• 1 cup ricotta cheese
• 1 large egg
• 4 garlic cloves, minced
• 1 pound ground beef or turkey
• ½ cup parmesan cheese, plus more for serving
• ⅓ cup chopped fresh herbs, like parsley and basil, plus extra for topping
• ¾ cup breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• kosher salt and pepper
• 1 tablespoon olive oil
• ½ cup chicken or beef stock
• 24 ounces marinara sauce
• ⅓ cup pesto
• 8 ounces burrata cheese, pulled apart

Instructions 

• Preheat the oven to 400 degrees F.
• Whisk the ricotta cheese, egg and garlic together in a large bowl until combined and somewhat smooth. Add in the ground beef, parmesan, fresh herbs, breadcrumbs, garlic powder, dried basil and a big pinch of salt and pepper.
• Stir the mixture together until just combined, using your hands to bring it together as needed.
• Wet your hands slightly and roll the mixture into meatballs that are 1 to 2 inches in diameter.
• Heat the oil in a large oven-safe pot or skillet over medium heat. Add the meatballs and brown on all sides – let them get golden and dark all around.
• Transfer the meatballs to a plate. Deglaze the pan with the chicken stock, loosening up the brown flavor bits on the bottom of the pan. Add in the marinara sauce.
• Transfer the meatballs back into the sauce. Drizzle with pesto. Pull apart the balls of burrata cheese and nestle them into the pan.
• Bake for 15 to 20 minutes, until the cheese is bubbly and melty.