Description
Ricotta Meatballs are the ultimate comfort food, blending classic Italian flavors with a delightful twist. These meatballs are made with ground beef, ricotta cheese, and a blend of aromatic seasonings.
Ingredients
Scale
- 1 lb ground beef
- 1 cup whole milk ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 large egg, beaten
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 2 tablespoon olive oil
- 24 ounce marinara sauce
Instructions
- In a large bowl, combine the ground beef, ricotta cheese, Parmesan cheese, breadcrumbs, beaten egg, minced garlic, chopped parsley, salt, pepper, and Italian seasoning. Use your hands to mix the ingredients until they’re just combined, being careful not to overmix.
- Gently roll the mixture into 16-20 evenly sized meatballs, each about 2 tablespoon in size.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 5 minutes in total.
- Pour the marinara sauce over the browned meatballs. Bring the sauce to a simmer, then reduce the heat to medium-low. Cover the skillet and let the meatballs simmer for 25-30 minutes, until they’re cooked through.
- Serve your delicious Ricotta Meatballs over a bed of pasta, alongside crusty bread, or as desired. Don’t forget to garnish with extra Parmesan cheese and fresh parsley for a truly appetizing presentation.
Notes
To prevent your Ricotta Meatballs from drying out, be sure not to overwork the mixture when combining the ingredients.
For maximum flavor, consider browning the meatballs in batches to ensure they develop a nice crust.
If you’d like to make these meatballs in advance, simply brown them, then transfer them to a baking dish or slow cooker.
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 310
- Sugar: 6g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg