Hello Spaghetti & Meatball fans– Made these scrumptious little meatballs when our parents came for lunch on Sunday. It’s always always fun to cook for my father-in-law Stu. He so kind. He’ll rave about anything you make. And so I was pleased when he asked how these little meatballs turned out so tender! (it’s the ricotta). So glad you liked them Stu!!
1 large yellow onion, minced
6 cloves of garlic, minced
3 tab. olive oil
2 1/2 pounds ground beef (80%)
1 cup parmesano romano
15 oz. carton of ricotta
1 cup panko bread crumbs
1 tap. dried basil
1 tsp. salt
Pour the olive oil into a hot skilled and them drop in the onion. Cook it 4 or 5 minutes until it begins to brown. Add the garlic and cook a minute more. Take it off the heat.
In a large mixing bowl, combine the eggs, beef, parmesan, ricotta, bread crumbs and basil. Add in the cooked onion and garlic. This isn’t the time to politely mix with a spoon. You really need to squish it all together with your hands until it’s thoroughly combined.
Then take a rounded tablespoon of the mixture and roll into a cute little meatball and place it on a baking sheet sprayed with cooking spray. Continue making meatballs with all the beef mixture– you should have about 80! (you can freeze part of them after they are cooked).
Bake them in at 350 degree oven for 20 -22 minutes until they are nicely browned.
While that is happening, warm your favorite marinara sauce (homemade or in a jar) and cook up your preferred pasta.
Layer it all on a plate and set it on the table. Delish!
14 thoughts on “Ricotta Meatballs”
I’ve never used ricotta in meatballs but I would love to try it. They look amazing,
I’d never heard of the combination either Suzanne til I saw them in a magazine. But they are delicious and I always like when a recipe tells you bake meatballs (easier!). Hope yo like them…
Wonderful recipe! I love the ricotta used to lighten up the meatballs!
Thanks Serena –that’s the right words– “lighten up”
I am definitely a spaghetti & meatball fan! I just made turkey meatballs last night — wish I had seen this — but now I’ll have to try it next time! 🙂
Hi Daisy– I usually make turkey meatballs too– and spaghetti is definetly my comfort food– love it too.
Hi Rhonda! I love meat balls, but I never used ricotta before. I’ll try to find it in the market here and try to use ricotta next time I make meatballs. Thanks for sharing this beautiful recipe. 🙂
Thanks Lilly– always fun to hear from you. Hope you like them!
These meatballs look scrumptious Rhonda 🙂 great idea to use ricotta cheese.
Hi Mel– yep, I was surprised when I read this recipe in a magazine– but they turned out great. Fun to hear form you…
I love cooking for an appreciative audience! Stu sounds like my hubby. These mballs look so wonderful -Kat
I agree Kat– it’s a whole lot of fun to cook for people who love your food…
This makes perfect sense! I think I did this once when I had leftover ricotta, but haven’t thought of it since. I cook so much by using what I have leftover – a result of raising kids and trying to not waste any food! But I need to do this again! Thanks for the inspiration!