Baked Beef and Ricotta Meatballs
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
298 kcal
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Course
Main Course
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Cuisine
Italian
Baked Beef and Ricotta Meatballs
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A lightened-up version of an Italian favorite. No breadcrumbs and lean sirloin keeps these meatballs on the lighter side.
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Ingredients
- 16 oz ground sirloin (90% lean)
- ⅔ cup part-skim ricotta
- ⅓ cup Parmesan Cheese
- 2 egg whites (whisked)
- 1 clove garlic (grated)
- ¼ cup minced parsley
- ½ teaspoon salt
- ¼ tsp nutmeg
- ¼ teaspoon pepper
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Instructions
- Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray; set aside.
- In a medium bowl. combine beef with ricotta, parmesan, egg whites, garlic, parsley, salt, nutmeg and pepper. Be careful not to over-mix – that causes dense, dry meatballs.
- Using a small cookie scoop or two spoons, scoop out the meat mixture and roll into balls and place in an even layer on the baking sheet.
- Bake for 20-25 minutes or until browned. Add to pasta sauce of choice and serve over whole wheat spaghetti.
Notes
- Note: Serving size will vary depending on the size of your meatballs. If you’re watching calories, divide the meat mixture in four and make sure you only eat 1/4 of the total mixture.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
3.5g
(1%)
Protein
31.4g
(63%)
Fat
17.9g
(28%)
Saturated Fat
8.8g
(44%)
Cholesterol
106mg
(35%)
Sodium
587mg
(24%)
Fiber
0.1g
(0%)
Sugar
1.5g
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 3.5g | 1% |
| Protein | 31.4g | 63% |
| Fat | 17.9g | 28% |
| Saturated Fat | 8.8g | 44% |
| Cholesterol | 106mg | 35% |
| Sodium | 587mg | 24% |
| Fiber | 0.1g | 0% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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