Ricotta Meatballs

Photo by Marcus Nilsson

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★ ★ ★ ★ ★

Makes 30 meatballs (serves 6, or 4 with leftovers)
Hands-On Time 15 min
Total Time 25 min
Nutritional Information
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
January 2016

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

¾ pound ground beef
¾ pound ground pork or turkey
½ cup ricotta
⅓ cup panko bread crumbs
½ cup finely chopped onion
¼ cup chopped parsley
¼ cup grated Parmesan
2 tablespoons milk
1 large egg, beaten
Kosher salt and black pepper

Directions

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.

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.