Ricotta Meatballs

Name: Ricotta Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Europe, Italian
Ingredients: 1 pound ground beef; 3/4 cup dry bread crumbs; 1 large egg, beaten; 1/2 cup whole-milk ricotta cheese; 1/2 cup grated Parmesan cheese, divided; 1/4 cup minced fresh parsley; 2 tablespoons minced fresh basil; 2 garlic cloves, minced; 2 tablespoons grated onion; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 1 jar (24 ounces) marinara sauce

Total Time Prep: 15 min. Cook: 25 min.

Yield 12 servings

Test Kitchen Approved

Ricotta meatballs are more tender than your average meatball recipe, so definitely brown them before simmering them in the sauce.

Ingredients

1 pound ground beef
3/4 cup dry bread crumbs
1 large egg, beaten
1/2 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
2 garlic cloves, minced
2 tablespoons grated onion
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 jar (24 ounces) marinara sauce

Directions

In a large bowl, thoroughly combine first 11 ingredients. Shape into 1-1/2 in. balls.
In a large skillet, heat oil over medium heat. Add meatballs; cook until browned, 2-3 minutes per side. Pour marinara over meatballs; simmer until meatballs are cooked through and sauce is bubbly, 15-20 minutes. Sprinkle with remaining 1/4 cup Parmesan.

Nutrition Facts

1 meatball: 185 calories, 10g fat (4g saturated fat), 47mg cholesterol, 635mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 11g protein.

This recipe is special to me because it is based on my grandmother's recipe, and I've added the ricotta for something a little different. They come out pillowy, tender and succulent. —Caroline Brody, Forest Hills, New York

Recipe Creator