Ricotta Meatballs

These Ricotta Meatballs are a cheesy, zesty take on an Italian American classic, and are ready in just 20 minutes. If you love meatballs, you’ll love this version. My family loved these meatballs. They were flavorful and so tender. Plus, it’s easy to double the recipe and freeze these Italian-style leftover meatballs for later.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 20 meatballs

Calories: 74 kcal per serving

Ingredients

1 lb - ground beef
¼ cup - Ricotta Cheese
1 - Egg
Breadcrumbs
2 tablespoons - Parmesan Cheese
1 tsp - Basil
1 tbsp - Lemon Zest
½ tsp - all-purpose seasoning

Instructions

Place the ground beef in a medium-sized bowl.
Sprinkle in the ricotta cheese then crack in the egg. Use your hands or a ground beef mixer to combine the ingredients.
Add in the breadcrumbs, then the Parmesan cheese, basil, lemon zest, and seasonings.
Once all ingredients are well-combined, portion the meatballs into 1 to 2 tablespoon-sized balls and roll between your hands until they form smooth meatballs.
Set the formed meatballs into a clean plate. Place 2 tablespoons of oil in a frying pan, and once hot, add the meatballs. Cook for 5-7 minutes per side, turning to brown all over.
Place the formed meatballs in a casserole dish. Bake at 350F for 20 minutes, turning halfway through.

Nutrition