Can I substitute ground turkey?

Yes, you can use all ground turkey or use it in place of the beef if you want. It will change the flavor (fat adds flavor) but will still be delicious. You can also use all beef to make ground beef meatballs.

How long do they keep?

In the fridge they'll keep for a few days. They'll keep well for a few months in the freezer.

I like heat! Where's the heat?

If you want to add a spicy kick, add some red pepper flakes to the mixture before you for you form the meatballs.

Can I use panko breadcrumbs instead of regular ones?

I usually skip the panko for meatballs, but if that's what you have on hand it will work.

Can I bake them in the oven instead?

I've made these in the oven, too, and they're delicious. You won't get the all-over golden brown color but you can bake them all at once to save time. I usually bake them at 375°F for 15ish minutes or so (for small ones). You can always cut into one to make sure they're done. Bake them on parchment paper for easier clean-up.

Ricotta Meatballs

Name: Ricotta Meatballs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1/2 yellow onion, grated; 3 large cloves of garlic, grated or finely minced; 1 cup ricotta cheese; 1/2 cup dried plain breadcrumbs; 2 teaspoons dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 egg; 4 ounces ground beef; 4 ounces mild Italian sausage; 2 tablespoons vegetable oil

Description

Ricotta meatballs are soft, juicy, and incredibly tender. They’re just as easy as regular Italian meatballs but ricotta cheese is added to the mix to give them the most amazing texture.

Ingredients

Scale

1/2 yellow onion, grated
3 large cloves of garlic, grated or finely minced
1 cup ricotta cheese
1/2 cup dried plain breadcrumbs
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 egg
4 ounces ground beef
4 ounces mild Italian sausage
2 tablespoons vegetable oil

Instructions

Combine the onion, garlic, ricotta cheese, breadcrumbs, oregano, salt, pepper, and egg in a large bowl.
Add the ground beef and sausage and, using your hands, mix the meat into the breadcrumb mixture.
Make 8-ounce balls with the mixture and place them on a plate or baking sheet.
Heat the oil in a large non-stick pan over medium-high heat. Once heated, lower the heat to medium and brown the meatballs in batches. With a large 10-inch pan, you will probably need to do two batches. Cook the meatballs for approximately 10 minutes or until they are brown all over and cooked through.
Serve them with your favorite pasta sauce over pasta or rice. Or, cool them and freeze them for up to two months. The recipe makes approximately 42 small meatballs.

Category: Dinner
Method: Pan Fry
Cuisine: Italian

Nutrition

Serving Size: 7 meatballs
Calories: 260
Sugar: 1.1g
Sodium: 470.4mg
Fat: 18.4g
Saturated Fat: 10.2g
Unsaturated Fat: 7.1g
Trans Fat: 0.1g
Carbohydrates: 9.6g
Fiber: 0.8g
Protein: 13.8g
Cholesterol: 78.3mg

Keywords: ricotta meatballs, Italian meatballs