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ricotta meatballs

Ricotta Meatballs


  • Author: April Anderson
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

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

  1. Combine the onion, garlic, ricotta cheese, breadcrumbs, oregano, salt, pepper, and egg in a large bowl.
  2. Add the ground beef and sausage and, using your hands, mix the meat into the breadcrumb mixture.
  3. Make 8-ounce balls with the mixture and place them on a plate or baking sheet.
  4. 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.
  5. 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