Ricotta Meatballs
Delicious and tender meatballs made with ricotta cheese for a unique texture.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Serves
- 4
Scale recipe
Original recipe · 1×
Ingredients
- One pound ground beef (mince)
- Half onion (I prefer sweet)
- Few cloves garlic, I used garlic powder, up to you
- One egg
- Ricotta cheese, apr 1 cup (8 ozs)
- Spices (kosher salt, black pepper, cayenne, and onion powder)
- 1/4 cup of fresh chopped parsley (or dried)
- 1/4 cup breadcrumbs (plain or Italian style)
- 16 ozs pasta sauce
- Small splash olive oil
Method
- Chop the 1/2 onion fairly small and saute in a pan until translucent.
- If using real garlic cloves, mash and add as the onions get translucent; if using powder, add at the end.
- Take the onion garlic mix from pan, add to a bowl. Add the egg and ricotta. Mix together.
- Add spices, ground beef, and parsley. Mix.
- Add bread crumbs and mix until you reach a meatloafish consistency.
- Heat a small splash of olive oil in a pan.
- Shape little meatballs, keeping size consistent.
- Place meatballs into pan and turn often to brown the outsides.
- Tilt pan when brown and use paper towel to take out excess grease.
- Add pasta sauce and a pasta jar full of water. Mix in pan.
- Simmer for 30-45 minutes on medium low heat.
Notes
These are a bit tricky, so if they seem to fall apart on your first try... means you need more bread crumbs next time. Binder is important.
Kitchen record
Nutrition
Per 4-5 meatballs
- calories
- 380 kcal
- carbohydrate
- 18g
- cholesterol
- 115mg
- fat
- 22g
- fiber
- 2g
- protein
- 26g
- saturated fat
- 9g
- sodium
- 750mg
- sugar
- 6g
- trans fat
- 0g
- unsaturated fat
- 11g
Adapted from elsewhere — the original source has not been recorded.