Ricotta and Cinnamon Meatballs

• 1 large or 2 small shallots, minced
• 2 cloves garlic, minced
• 1 large egg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pound ground beef chuck (80 percent lean)
• 1/4 cup orzo pasta
• 1/2 cup whole-milk ricotta cheese
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• One 23.5-ounce jar store-bought marinara sauce

1. In a medium bowl, whisk together the shallots, garlic, egg, cinnamon and nutmeg.
2. With a wooden spoon, stir in the ground beef, orzo, ricotta and basil.
3. Add the salt, pepper and 1/4 cup water and mix well.
4. Bring the marinara to a simmer in a shallow 12-inch skillet.
5. Form the meat mixture into balls (about 1 heaping tablespoon each).
6. Drop the meatballs into the simmering sauce, cover the skillet and simmer for 15 minutes.
7. Serve on small toothpicks or skewers.

shallots, garlic, egg, ground cinnamon, ground nutmeg, ground beef, orzo pasta, wholemilk ricotta cheese, fresh basil, kosher salt, freshly ground black pepper, marinara sauce

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/ricotta-and-cinnamon-meatballs0.html (may not work)