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Ricotta Meatballs - Italian Recipe

The BEST ricotta meatballs! Juicy and soft inside and crispy outside, learn how to make meatballs with ricotta the authentic Italian way!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 411 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 10.5 ounces ground beef (85%-90% lean) (approx. 1+⅜ cups)
  • 3.5 ounces ricotta cheese well drained (approx. ½ cup)
  • 1 medium egg
  • 6 tablespoon breadcrumbs
  • 1 ounce Parmesan Cheese grated (approx. ⅓ cup)
  • 1 tablespoon fresh parsley finely minced
  • 1 teaspoon lemon zest grated
  • 3 tablespoon all purpose flour
  • Sea salt and freshly cracked black pepper
  • 4 tablespoon extra-virgin olive oil

Instructions

    Cup of Yum
  1. In a large bowl, add the ground beef, well drained ricotta cheese, egg, breadcrumbs, Parmesan cheese, parsley, and lemon zest, and season generously with sea salt and black pepper. Mix to combine all the ingredients.
  2. Lightly oil your hands, take off a small piece of the mixture and gently roll it between your hands to form 1-inch (2½-cm) meatballs (about 1 full tablespoon each).
  3. Place the flour in a bowl, and roll each meatball into flour, shake the flour in excess and arrange them on a baking tray covered with parchment paper.
  4. Heat the extra-virgin olive oil in a large frying pan over medium heat. Fold in the meatballs and leave them undisturbed until they are brown on one side. Shake the pan to loosen the meatballs, then turn each one with kitchen tongs and cook them on the other side for 4-5 minutes.
  5. Remove the meatballs from the pan, and arrange them on a plate covered with paper towels to absorb the oil in excess. Transfer the meatballs to a large serving plate and serve, or mix them with tomato sauce and serve with pasta.

Notes

  • Ingredients substitution:
  • Storage tips:
  •  
  • breadcrumbs & flour: substitute with gluten-free breadcrumbs and flour for gluten-free ricotta meatballs.
  • ground beef: substitute with ground veal, ground pork or ground chicken.
  • Store: Refrigerate leftover meatballs in an airtight container for up to 3 days.
  • Reheat: Reheat leftover meatballs in the oven at 170C/350F for 5-10 minutes, or in the microwave for 1-2 minutes.
  • Freeze uncooked: Place the raw meatballs in a single layer on a baking sheet and freeze for 30 minutes. Transfer the frozen meatballs to an airtight freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking. No need to thaw them if you bake them in the oven.
  • Freeze cooked: Place the cooked meatballs in a single layer on a baking sheet and freeze for 30 minutes. Transfer the frozen meatballs to an airtight freezer-safe container or ziplock bag. Freeze for up to 3 months.

Nutrition Information

Calories 411kcal (21%) Carbohydrates 9g (3%) Protein 22g (44%) Fat 32g (49%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 109mg (36%) Sodium 237mg (10%) Potassium 290mg (8%) Fiber 0.5g (2%) Sugar 1g (2%) Vitamin A 310IU (6%) Vitamin C 2mg (2%) Calcium 165mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 411

% Daily Value*

Calories 411kcal 21%
Carbohydrates 9g 3%
Protein 22g 44%
Fat 32g 49%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 17g 85%
Trans Fat 1g 50%
Cholesterol 109mg 36%
Sodium 237mg 10%
Potassium 290mg 6%
Fiber 0.5g 2%
Sugar 1g 2%
Vitamin A 310IU 6%
Vitamin C 2mg 2%
Calcium 165mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.