Baked Ricotta Meatballs
Tender meatballs are infused with the flavor of fresh herbs, savory aromatics, and nutty Parmigiano-Reggiano.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 25-30 meatballs 1x
- Category: Entree
- Method: Grilled
- Cuisine: Italian
Ingredients
Units
Scale
- 2 pounds ground meat (beef, beef and pork, or turkey)
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 1/2 cups ricotta cheese, whole milk recommended
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1 cup plain panko breadcrumbs
- 1 egg, large
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup flat leaf parsley, chopped
- 1/3 cup basil, chopped
- Splash of Worcestershire sauce
Instructions
- Heat a skillet over medium heat and add your olive oil.
- Add your onions and garlic and saute for 2-3 minutes.
- Add your crushed red pepper flakes and dried oregano. Continue to cook until the onions are translucent and tender. Remove from the heat and allow to cool.
- In a large bowl add your ricotta cheese and panko breadcrumbs. Stir to combine.
- Add the remaining ingredients including the cooled onions and garlic.
- Mix until just combined. Be careful not to over mix.
- Heat a skillet on medium heat. Form a small patty of the meat mixture and add to the hot pan. Flip until cooked through. This is your test patty and chef’s snack. Test for seasoning and adjust as needed.
- Preheat your grill or oven to 400 degrees. Line a baking sheet with parchment paper.
- Form meatballs into 1 1/2″-2″ balls. Place them on the baking sheet.
- Bake your meatballs for 25 minutes or until they are lightly golden. Their internal temperature should be 165 degrees.
- Transfer your meatballs to your favorite sauce or allow them to cool and freeze.
Notes
You can use all ground beef, a combination of ground beef and ground pork, or ground turkey for this recipe.
Find it online: https://beachgirlgrills.com/baked-ricotta-meatballs/