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StickBall recipe for Lasagna Balls

Here’s an original StickBall recipe from Jamie Trent; read her meatball saga here.
Lasagna Balls
1 pint of ricotta cheese
2 cups of shredded mozzarella
2 cups of cooled cooked elbow pasta
Mix together and place spoonfuls of mixture on a baking sheet. Place in freezer for 30 mins or until completely frozen through.
Make your favorite meatball mix (sorry, can’t give mine or my grandfather will come back for the grave to hit me with a wooden spoon). Take handfuls of meat and flatten across hand. Place ricotta cheese mixture in the middle of meat and softly use the meat to cover all of the mixture.
Make sure to smack meatballs to take all the air out of the middle or they will fall apart in the oven.
Place meatballs in the oven for 45 mins at 350 degrees.
Smother in Marinara sauce and enjoy!
This series of stories about New Orleans food trucks, pop-ups and culinary entrepreneurs is made possible through a partnership with My House Nola, a production planning company for culinary events in New Orleans.


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