Description

Indulge in the delightful goodness of Ricotta Meatballs, where each bite delivers a creamy, savory flavor that warms the soul. These tender meatballs, made with ricotta and fresh herbs, are perfect for any occasion—from cozy family dinners to impressive gatherings. With their beautiful presentation and mouthwatering aroma, they promise to be the star of your next meal!

Ingredients

Scale

1 cup whole milk ricotta cheese
1 lb ground beef (80/20)
1/4 cup fresh parsley, chopped
2 garlic cloves, minced
1/2 cup panko breadcrumbs
2 large eggs
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 tbsp olive oil

Instructions

In a large bowl, combine ricotta cheese, ground beef, parsley, minced garlic, panko breadcrumbs, eggs, Parmesan cheese, salt, and pepper. Mix until just combined.
Using wet hands, scoop about 2 tablespoons of the mixture for each meatball and roll into smooth balls (about 1-2 inches in diameter).
Heat olive oil in a skillet over medium heat until shimmering. Add meatballs in batches and brown on all sides for about 8 minutes total.
Preheat your oven to 375°F (190°C). Transfer browned meatballs to a baking dish lined with parchment paper and bake for 15-20 minutes until cooked through.
In the meantime, simmer your favorite marinara sauce on low heat. Add baked meatballs to the sauce and let them soak up flavors for about 5 minutes before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking/Frying
Cuisine: Italian

Nutrition

Serving Size: 2 meatballs (150g)
Calories: 290
Sugar: 1g
Sodium: 480mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 18g
Cholesterol: 90mg

Keywords: Chill the mixture for about 30 minutes before shaping the meatballs to help them hold together better during cooking. Customize by adding herbs like basil or spices such as crushed red pepper flakes for extra flavor. For meal prep, freeze uncooked meatballs on a baking sheet until solid; transfer to freezer bags for long-term storage.