Ricotta Meatballs
Tender and juicy meatballs made with ground beef, ricotta cheese, breadcrumbs, and herbs, baked to perfection and perfect for serving with pasta or as an appetizer.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb ground beef (80/20)
- 1 cup whole milk ricotta cheese
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 0.25 cup fresh parsley, finely chopped
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil (for baking tray)
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet with olive oil.
- In a large bowl, combine ground beef, ricotta cheese, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper.
- Mix gently with your hands until just combined. Do not overmix to keep meatballs tender.
- Roll mixture into 1.5-inch balls and place them on the prepared baking sheet, spacing evenly.
- Bake for 25–30 minutes, or until meatballs are golden brown and reach an internal temperature of 160°F (71°C).
- Let rest for 5 minutes before serving. Serve with marinara sauce and pasta, or as an appetizer.
Notes
For best results, use freshly grated Parmesan and high-quality ricotta. These meatballs can be made ahead and refrigerated for up to 24 hours before baking.