Along with “dips” and “schmears,” “whipped” is one of Jamie Milne’s favourite words. The recipe developer is on a mission to prove just how many ingredients can be transformed into something light and fluffy yet undeniably creamy—and ricotta is one of her go-tos.

Here, she turns it into an appetizer made for sharing, spreading whipped ricotta across a platter before piling on juicy beef meatballs and homemade vodka sauce. Toasted baguette slices are the essential final touch: use them to scoop up a little ricotta, sauce and meatball in every bite.

Whipped Ricotta With Meatballs in Vodka Sauce

Jamie Milne

A shareable appetizer of creamy whipped ricotta topped with juicy beef meatballs in creamy vodka sauce and served with toasted baguette for scooping up every bite.

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Ingredients

Meatballs

450 g lean ground beef
½ cup freshly grated Parmesan
¼ cup plain bread crumbs
1 egg
1 tbsp each garlic powder and onion powder
1 tbsp dried oregano
1 tsp kosher salt
½ tsp freshly ground black pepper

Vodka Sauce

2 tbsp unsalted butter divided
1 tbsp extra-virgin olive oil
1 medium shallot diced
2 cloves garlic minced
1 can (156 mL) tomato paste
1 oz vodka
¾ cup 35% cream
¼ cup freshly grated Parmesan
kosher salt and freshly ground pepper

Whipped Ricotta

2 cups whole-milk ricotta
¼ cup extra-virgin olive oil
1 tbsp honey
kosher salt and freshly ground pepper

To Serve

½ large baguette cut into 1-inch (2.5 xm) slices
extra-virgin olive oil for drizzling
3 large fresh basil leaves chopped
½ cup freshly grated Parmesan
freshly ground black pepper to taste

Instructions

Preheat oven to 400°F. Line 9-X13-inch (23X33 cm) baking sheet with parchment paper.

Meatballs

In large bowl, combine ground beef, Parmesan, bread crumbs, egg, garlic powder, onion powder, oregano, salt and pepper. Mix until everything is just combined. (Don't overmix or meatballs will be too dense.)
Evenly shape mixture into 8 meatballs, each about 2-inches (5 cm) wide. Arrange on prepared baking sheet and bake for 10 minutes. Flip and bake until golden all over, about 10 minutes. Set aside and reduce oven temperature to 350°F.

Vodka Sauce

While meatballs are cooking, heat 1 tbsp of the butter and the olive oil in medium saucepan over medium heat. When butter melts and begins to foam, add shallot and garlic. Cook, stirring occasionally, until soft, 5 to 6 minutes.
Stir in tomato paste and cook, stirring, until deeply caramelized, 6 to 7 minutes. Pour in vodka and use spoon to scrape up browned bits from bottom of pan. Allow alcohol to cook off, 2 to 3 minutes.
Add cream, Parmesan and remaining 1 tbsp butter. Season with good pinch of salt and a couple cracks of pepper. Bring sauce to a simmer and cook until it has thickened enough to cling to meatballs, 20 to 25 minutes. Remove pan from heat and set aside.

Whipped Ricotta

In food processor or blender, combine ricotta, olive oil, honey, pinch of salt and couple cracks of pepper. Process until smooth, about 25 seconds.

To Serve

Lay baguette slices in single layer on baking sheet. Drizzle with olive oil and toast until golden brown, 10 to 12 minutes. Set aside.
In large bowl, gently toss meatballs and sauce to coat.
Use back of spoon to evenly spread whipped ricotta over bottom of large serving platter. Place sauced meatballs in centre of platter, top with any remaining sauce and sprinkle with basil, Parmesan and a couple cracks of pepper. Drizzle everything with olive oil and serve with toasted baguette slices.

Keyword Jamie Milne, Jamie Milne recipes, meatballs, ricotta, ricotta cheese recipes, vodka sauce, whipped ricotta

ELLE Gourmet Tips

Dip it: Enjoy the whipped ricotta on its own with a toasted baguette or garlic bread, or toss it with whatever pasta you have in the pantry.
Serving swap: Make a meatball sub by spreading a bun or baguette with the whipped ricotta and building the sandwich exactly as you do the dip.
Change up: Swap ricotta for the heavy cream in the sauce and serve it with meatballs over your favourite pasta.