Servings
Font
Back
0 from 12 votes

Cheesy Pesto Baked Meatballs with Burrata

We adore these cheesy baked meatballs! Tender ricotta meatballs baked with marinara, burrata cheese and pesto then served with buttery garlic toasts. Comfort food at its finest.

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 2
Course: Main Course
Cuisine: American

Ingredients

  • 1 cup ricotta cheese
  • 1 large egg
  • 4 garlic cloves, minced
  • 1 pound ground beef or turkey
  • ½ cup Parmesan cheese, plus more for serving
  • ⅓ cup chopped fresh herbs, like parsley and basil, plus extra for topping
  • ¾ cup breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • kosher salt and pepper
  • 1 tablespoon olive oil
  • ½ cup chicken or beef stock
  • 24 ounces marinara sauce
  • ⅓ cup pesto
  • 8 ounces burrata cheese, pulled apart
buttery garlic toasts
  • 1 baguette, cut into rounds
  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced
  • flakey salt

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. Whisk the ricotta cheese, egg and garlic together in a large bowl until combined and somewhat smooth. Add in the ground beef, parmesan, fresh herbs, breadcrumbs, garlic powder, dried basil and a big pinch of salt and pepper.
  3. Stir the mixture together until just combined, using your hands to bring it together as needed.
  4. Wet your hands slightly and roll the mixture into meatballs that are 1 to 2 inches in diameter.
  5. Heat the oil in a large oven-safe pot or skillet over medium heat. Add the meatballs and brown on all sides - let them get golden and dark all around.
  6. Transfer the meatballs to a plate. Deglaze the pan with the chicken stock, loosening up the brown flavor bits on the bottom of the pan. Add in the marinara sauce.
  7. Transfer the meatballs back into the sauce. Drizzle with pesto. Pull apart the balls of burrata cheese and nestle them into the pan.
  8. Bake for 15 to 20 minutes, until the cheese is bubbly and melty. Serve with buttery garlic toasts.
buttery garlic toasts
    Cup of Yum
  1. Make the toasts while the meatballs are in the oven. Melt the butter in a skillet over medium heat. Add the garlic. Add as many baguette slides in a single layer as you can. Cook until golden and toasty. Flip and sprinkle with salt. Cook until the other side is golden and toasty too. Serve with the meatballs!