Comments for Italy In Your Kitchen

Comment on Meatballs with Ricotta Cheese by Jenn Laprade

Jenn Laprade — Mon, 20 Apr 2026 22:10:44 +0000

In reply to Tilda. Hi Tilda, I’m so happy you loved them, and yes, using a meat thermometer is perfect. Cooking time can vary a bit depending on the size of the meatballs, how full the pan is, and the way your oven cooks. I usually make 8 large meatballs for this recipe, more of an entrée-style size, but you can absolutely make them smaller if you prefer and just adjust the baking time as needed. I really appreciate your feedback! ~Jenn

Comment on Meatballs with Ricotta Cheese by Jenn Laprade

Jenn Laprade — Mon, 20 Apr 2026 22:05:40 +0000

In reply to Donovan. Hi Rebecca, I keep it simple and use store-bought Progresso brand Italian-style breadcrumbs for this one!

Comment on Meatballs with Ricotta Cheese by Jenn Laprade

Jenn Laprade — Mon, 20 Apr 2026 22:03:52 +0000

In reply to Kelly. Yes, of course—you can definitely serve them over pasta. I do that all the time. Sometimes I’ll just serve them with a simple salad and some bread. Enjoy~Jenn

Comment on Meatballs with Ricotta Cheese by Kelly

Kelly — Sun, 19 Apr 2026 15:00:33 +0000

Can you serve this over pasta?

Comment on Meatballs with Ricotta Cheese by Donovan

Donovan — Sat, 18 Apr 2026 08:00:37 +0000

Hi Jenn, can you please advise if this recipe requires fresh breadcrumbs or packaged?
Rebecca.

Comment on Meatballs with Ricotta Cheese by Tilda

Tilda — Fri, 17 Apr 2026 21:34:48 +0000

I followed the recipe and used a meat thermometer to check when they were done. It took much longer than 18 minutes but they ate delicious

Comment on Meatballs with Ricotta Cheese by Tilda

Tilda — Fri, 17 Apr 2026 21:33:03 +0000

I’ve inserted a meat thermometer into them while they bake. I’ve followed the recipe but it’s took much longer than 18 minutes for them to fully cook. I made 8 large meatballs, is that normal?
They are very good though

Comment on How to Make Cannoli Cream (Cannoli Filling Recipe) by Jenn Laprade

Jenn Laprade — Wed, 15 Apr 2026 12:51:01 +0000

In reply to Terry. Hi Terry! I’m so glad you loved the filling. Thank you so much for trying the recipe and taking the time to leave a review! Jenn~

Comment on Meatballs with Ricotta Cheese by Jenn Laprade

Jenn Laprade — Wed, 15 Apr 2026 12:50:13 +0000

In reply to Evan. Hi Evan! I’m so happy you loved the recipe, and I couldn’t agree more about the baking method. It gives you that beautiful browning while keeping the inside so tender. I actually grew up in Cleveland, Ohio, so now I’m so curious which Italian restaurant you had those meatballs at. I’d love to know so I can try them the next time I’m back visiting. Thank you so much for making the recipe and for taking the time to leave such thoughtful feedback — it truly means a lot. Jenn~

Comment on Meatballs with Ricotta Cheese by Evan

Evan — Wed, 15 Apr 2026 01:40:22 +0000

I had the most tender large meatballs back in January at this Italian restaurant in Cleveland. Since then, I’ve been wondering how to recreate them. Your recipe did the trick. So full of flavor, and so tender. I’ve never been convinced by the hype of frying meatballs, since what you gain in flavor isn’t worth what you lose in texture. Baking really is the perfect method: you get some browning and a moist interior! After making this, I can easily say this will enter my rotation.