Ricotta Meatballs
Delightfully creamy and tender, ricotta meatballs blend the richness of ricotta cheese with hearty meat, perfect for a variety of dishes.
Ingredients
Main Ingredients
- 1 cup ricotta cheese Fresh ricotta preferred for best texture.
- 1 pound ground beef or ground turkey Use ground turkey for a lighter option.
- 1/2 cup breadcrumbs Regular or gluten-free breadcrumbs can be used.
- 1/2 cup grated Parmesan cheese Freshly grated enhances flavor.
- 1 large egg Bind the ingredients together.
- 2 cloves garlic, minced Adds flavor.
- 1 tablespoon fresh parsley, chopped Fresh herbs enhance taste.
- 1 teaspoon salt Adjust based on personal preference.
- 1/2 teaspoon black pepper Freshly ground is best.
- 1/2 teaspoon dried oregano Provides additional flavor.
- Olive oil for frying Olive oil Use for frying meatballs.
- Marinara sauce for serving Marinara sauce, optional Optional for serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the ricotta cheese, ground beef or turkey, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, salt, pepper, and oregano. Mix well until all ingredients are evenly incorporated. Avoid overmixing to keep the meatballs tender.
- Using your hands, form the mixture into balls about 1 to 1.5 inches in diameter. Place the meatballs on the prepared baking sheet.
Cooking
- Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding, cooking until browned on all sides (about 5-7 minutes). Remove the browned meatballs and transfer them back to the baking sheet.
- Once all meatballs are browned, place the baking sheet in the preheated oven. Bake for 15-20 minutes or until the meatballs are cooked through and register an internal temperature of 160°F (71°C).
Serving
- Serve with marinara sauce or your preferred sauce, and enjoy!
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To prevent tough meatballs, avoid overmixing. Chill the formed meatballs for 30 minutes before frying or baking for better shape retention.