Ricotta Meatballs
User Reviews
5
Ricotta Meatballs
Description
Ricotta Meatballs mix ground beef (ideally 80-85% lean) with whole milk ricotta cheese, Parmesan, seasoned breadcrumbs, egg, and flavorful seasonings including garlic, onion powder, salt, black and red pepper flakes. After combining, the mixture is formed into balls and baked until they reach an internal temperature of 160°F and develop a light brown crust.
Once baked, the meatballs are coated or topped with marinara sauce and baked briefly again to meld flavors and warm through. This method ensures tender meatballs with a creamy texture from the ricotta cheese, balanced by the savory herbs and spices.
Serving options include traditional spaghetti or penne pasta with extra marinara, low-carb alternatives like zucchini noodles or spaghetti squash, crusty rolls turned into meatball subs, or creamy parmesan polenta as a comforting base.
Using lean ground beef is recommended for the best flavor and texture, as higher lean percentages may yield drier meatballs.
Ingredients
- 1 1/2 lbs. ground beef (80-85% lean)
- 3/4 cup ricotta cheese (whole milk ricotta)
- 2/3 cup Parmesan Cheese grated
- 1/2 cup seasoned bread crumbs (or panko bread crumbs)
- 1 large egg
- 3 garlic finely minced or 1 teaspoon garlic powder, cloves
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- olive oil
- 28 to 32 ounce marinara sauce (I suggest Rao's or Carbone's)
Topping Ideas:
- Parmesan Cheese freshly grated parmesan, fresh basil, whipped ricotta
- basil
- ricotta cheese
- chili flakes
Instructions
- Preheat oven to 400 degrees. In a large bowl, mix together ground beef, ricotta cheese, breadcrumbs, grated parmesan cheese, egg, garlic, onion powder, salt, pepper, and red pepper flakes until well combined.
- Roll into 14-20 meatballs, depending on what size you would like to make them. Drizzle a small amount of olive oil to cover the bottom of a large skillet or dutch oven, to prevent the meatballs from sticking. Place meatballs in the pan
- For 1½-inch meatballs, bake 15–20 minutes. For larger 2-inch meatballs, bake 20–25 minutes. Meatballs are done when they are lightly browned and the internal temperature reaches 160 degrees. Carefully drain any grease or blot with a paper towel to remove some of the grease from the pan.
- Add marinara sauce into the pan with the meatballs and carefully stir to coat the meatballs (or spoon sauce on top). Bake for about 5 minutes longer or until the sauce is warmed and the meatballs are cooked through
- Top with freshly grated parmesan cheese and fresh basil ribbons. May top with whipped ricotta as well for extra creaminess.
Notes
- Use 80-85% lean ground beef for optimal moisture; 93% lean can make meatballs drier and tougher.
- Serve meatballs with pasta and marinara for a classic meal.
- Alternate low-carb options include zucchini noodles or spaghetti squash.
- Meatball subs can be made by placing meatballs in crusty rolls with melted mozzarella.
- Creamy parmesan polenta pairs well as a comforting side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 496mg | 21% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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