Rating: 4 stars
77 Ratings
  • 1 star values: 8
  • 2 star values: 8
  • 3 star values: 8
  • 4 star values: 16
  • 5 star values: 37
Sarah Copeland

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Makes 30 meatballs (serves 6, or 4 with leftovers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

450 calories; fat 36g; saturated fat 11g; cholesterol 125mg; sodium 480mg; protein 26g; carbohydrates 5g; sugars 1g; iron 2mg; calcium 112mg.
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