¼cupfinely chopped sun-dried tomatoes(packed in oil)
1large egg, lightly beaten
1tsppowdered onion granules
1cupwhole milk ricotta cheese
2tbspfresh chopped parsley
2-3tbsplemon juice (depending on acidity of lemons)
1-2tspkosher salt , to taste
2tspsun-dried tomato oil from jar
Prevent your screen from going dark
Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
Combine all the meatball ingredients and roll into equal size balls so you have 12 meatballs.
Bake for 15 minutes and then broil for 2 minutes to aid in browning.
For spread, combine all ingredients in a medium bowl and salt to taste.
Spread ricotta mixture on flat bread and add meatballs. Garnish with onions, parsley, and more sun-dried tomatoes.
Ricotta is a very mild flavored cheese. If you want your spread to have more punch, add additional salt, pepper, garlic powder and lemon juice in small bits to taste. I prefer a zinged up version but some may prefer milder, so it's all about tasting as you go!