Ricotta Meatballs

ricotta-meatballs
Photo by Marcus Nilsson
Ricotta Meatballs 4.6 10 5 1
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  • Makes 30 meatballs (serves 6, or 4 with leftovers)
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    Nutritional Information

    Per Serving

    • Calories 450 calories
    • Fat 36 g
    • Sat Fat 11 g
    • Cholesterol 125 mg
    • Sodium 480 mg
    • Protein 26 g
    • Carbohydrate 5 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 2 mg
    • Calcium 112 mg

Mix together the beef, pork, ricotta, panko, onion, parsley, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl until just combined.

Gently form into 30 meatballs (about 2 tablespoons each). Transfer to an airtight container (separating the layers with parchment paper) and refrigerate for at least 24 hours and up to 3 days (or freeze for up to 1 month). Store cooked and cooled meatballs in an airtight container in the refrigerator for up to 4 days.

 

Ingredients

  1. Check ¾ pound ground beef
  2. Check ¾ pound ground pork or turkey
  3. Check ½ cup ricotta
  4. Check cup panko bread crumbs
  5. Check ½ cup finely chopped onion
  6. Check ¼ cup chopped parsley
  7. Check ¼ cup grated Parmesan
  8. Check 2 tablespoons milk
  9. Check 1 large egg, beaten
  10. Check Kosher salt and black pepper

Directions

  1. Mix together the beef, pork, ricotta, panko, onion, parsley, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl until just combined.
  2. Gently form into 30 meatballs (about 2 tablespoons each). Transfer to an airtight container (separating the layers with parchment paper) and refrigerate for at least 24 hours and up to 3 days (or freeze for up to 1 month). Store cooked and cooled meatballs in an airtight container in the refrigerator for up to 4 days.
     

To cook: Cook the meatballs (in batches) in 2 tablespoons oil in a nonstick skillet over medium-high heat until browned on all sides and cooked through, about 6 minutes.