In a small bowl, combine the milk and bread. Smash together and allow to sit for 5 minutes. In a large bowl, combine the panade (milk and bread), ricotta, egg,basil, garlic, parmesan and a pinch of salt and pepper with the beef. Use a spoon to stir together, being careful not to overmix. Form into meatballs.
Heat a skillet with a drizzle of oil over medium high heat. Once hot, add the meatballs, a few at a time, and turn to medium low. Turn every few minutes, cooking for 10 minutes. Set aside half of the meatballs, storing the rest for another day or cooling and placing in a ziploc to freeze. See note.
For the skillet
In a clean, deep skillet over medium heat, add a drizzle of oil and add the peppers and zucchini. Cook, stirring occasionally, 5 minutes. Add the meatballs, sauce, and spoonfuls of the ricotta and cook for 5 minutes. Add the cheese to the top and place under the broiler in your oven (heated to broil) until the cheese is melted and bubbly, about 2-3 minutes. Top with fresh basil and serve.
We like to partially cook our remaining meatballs, cool and store in ziplocs in the freezer. When we want to use them we pull them out and bake them for 30 minutes.left overs will keep for 3-4 days in the refrigerator
Meatball Lasagna Skillet
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.