Savory Beef Ricotta Patties: Herb-Infused Cream Sauce Delight
These juicy beef ricotta patties, baked until golden, are bathed in an herb-infused cream sauce, offering a satisfying and rich winter comfort meal. Serve with mashed potatoes or soft dinner rolls for a complete dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Meat Patty Ingredients
- 1.5 cups panko breadcrumbs can use gluten-free
- 1 cup whole milk
- 1 medium onion finely minced
- 4 cloves garlic minced
- 0.5 cup basil chopped
- 2.5 lb ground beef or ground lamb
- 1 cup ricotta cheese
- 1 large egg beaten
- 0.5 cup Parmesan cheese grated
- 1.5 tablespoons herb mix (oregano, thyme)
- 1 teaspoon salt to taste
Cream Sauce Ingredients
- 3 tablespoons olive oil extra virgin
- 3 cloves garlic minced
- 2 cups light cream
- 0.5 teaspoon ground black pepper freshly ground
- 1.5 cups mature cheddar cheese shredded
- 1 bag mixed greens spring mix or similar
- 2 tablespoons chives finely sliced for garnish
Instructions
Baking the Patties
- Preheat the oven to 375°F (190°C). Prepare two baking trays with parchment paper.
- Mix breadcrumbs with milk in a large bowl, allowing it to soak for around 8 minutes.
- Blend in onion, garlic, basil, beef, ricotta, egg, Parmesan, herb mix, and salt into the breadcrumb mixture. Combine gently.
- Shape mixture into palm-sized patty forms and arrange on lined trays.
- Bake for about 20-22 minutes or until browned and fully cooked.
Creating the Cream Sauce
- Heat olive oil in a pan on medium. Sauté garlic till golden.
- Pour in the cream gradually, letting it thicken over 3-4 minutes. Stir in pepper.
- Add cheddar cheese in portions, stirring until sauce is smooth. Incorporate mixed greens until they soften.
Serving
- Combine patties with sauce, ensuring coverage and heat throughout.
- Finish with chives and serve alongside desired starches or bread.
Notes
For those who enjoy spice, a dash of chili flakes in the sauce adds an exciting touch. Keep leftovers well-sealed and gently reheat.