Ricotta Meatballs
These ricotta meatballs combine creamy ricotta cheese, tender meat, and flavorful herbs to create a delightful twist on a classic dish, perfect for main courses or appetizers.
Ingredients
Main Ingredients
- 1 cup ricotta cheese Well-drained to prevent mixture from becoming too wet.
- 1 pound ground beef Can be substituted with turkey, chicken, or plant-based alternatives.
- 1/2 cup breadcrumbs Adjust if ricotta is too moist.
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley For garnish or flavor enhancement.
- 1/4 cup chopped onion Can sauté before mixing for added sweetness.
- 2 cloves garlic Minced, can also sauté for more flavor.
- 1 large egg Acts as a binder.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 jar marinara sauce For serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
- In a large mixing bowl, combine ground beef, ricotta cheese, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, salt, pepper, oregano, and basil. Mix until all ingredients are well incorporated.
- With your hands, form the mixture into meatballs, about 1-2 inches in diameter. Place the meatballs on the prepared baking sheet, leaving space between each one.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through and browned on the outside.
- While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
- Once the meatballs are cooked, add them to the marinara sauce and let them simmer for 5-10 minutes.
Serving
- Serve your delicious ricotta meatballs warm with pasta, on a sub, or on their own as an appetizer.
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Notes
For a casual dinner, serve with spaghetti or on toasted baguette slices. Allow the meatballs to rest in the refrigerator for 30 minutes before baking for better shape. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.