Embrace the traditional comfort of spaghetti and meatballs with this homemade recipe, but serve it in a nest with creamy ricotta cheese for a little change.

I don’t like change. I REALLY don’t.

But I sure do love this recipe!

Spaghetti, Meatballs, & Ricotta

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Spaghetti, Meatballs, and Ricotta

1 lb. ground beef
1/2 cup breadcrumbs
1 large egg
1 clove roasted garlic, minced
1 Tbs. fresh oregano, minced
1 Tbs. fresh basil, minced
sea salt and pepper

1/2 lb. dried spaghetti

1 cup marinara sauce

1 cup whole milk ricotta cheese
sea salt and pepper

In a large bowl, mix together all the ingredients (very well) and form into 1″ round balls.

Generously oil a large skillet and turn up the heat to high. Sear all surfaces of the meatballs in the oil and then reduce the cooking heat to medium and continue stirring and cooking until the meatballs are cooked all the way through.

Set aside.

Bring a large pot of water to a boil. Season with salt.
Add the pasta, bring to a boil, and cook to al dente.
Drain the pasta, reserving about 1/4 cup of the cooking water. Let sit in the reserved water for about 5 minutes.

Bring the marinara sauce to a simmer.

Whisk in sea salt and pepper to the ricotta cheese.

To serve: create a “nest” of spaghetti on each plate. Top with a dollop of seasoned ricotta and flatten the cheese dollop. Top with the cooked meatballs and then the warmed sauce. Garnish with fresh greens and additional salt and pepper.