Description
Ricotta Meatballs are tender, juicy Italian-style meatballs enriched with creamy ricotta cheese, creating an ultra-soft texture that melts in your mouth. Perfect for pairing with marinara sauce, pasta, or in sandwiches, they’re a flavorful twist on the classic meatball.
Ingredients
- 1 pound ground beef (or a mix of beef )
- 3/4 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil (if pan-frying)
- 2 cups marinara sauce (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C), or heat olive oil in a skillet over medium heat if pan-frying.
- In a large bowl, combine ground meat, ricotta, egg, Parmesan, garlic, Italian seasoning, parsley, salt, pepper, and breadcrumbs. Mix gently until just combined.
- Form the mixture into 1 ½-inch meatballs.
- For baking: place meatballs on a lined baking sheet and bake for 18–20 minutes, until browned and cooked through.
- For pan-frying: brown meatballs on all sides for 6–8 minutes, then add to marinara sauce and simmer until cooked through (internal temp 160°F / 71°C).
- Serve warm with pasta, in a sandwich, or on their own with sauce and cheese.
Notes
Use a blend of ground beef, and veal for classic Italian flavor.Add mozzarella cubes to the center of each meatball for a cheesy surprise.Use almond flour rinds instead of breadcrumbs for a low-carb version.Try fresh basil in place of parsley for a different herb flavor.Add red pepper flakes or hot Italian sausage for a spicier kick.
Nutrition
- Serving Size: 3–4 meatballs
- Calories: 290
- Sugar: 2g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 85mg
