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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
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Ingredients
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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.