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Ricotta Meatballs

  • Author: Garianne Gagliardi







Ricotta Mixture:
15 oz. Ricotta cheese
1 tsp Italian seasoning

1 yellow onion, finely diced
3 cloves garlic, minced
1 Egg
1/2 cup Italian breadcrumbs
½ cup Parmesan cheese
1/3 cup parsley, chopped (save some for garnish)
1tsp Italian seasoning
Salt + pepper to taste
1 lb. ground beef, 80% lean
½ lb. ground sausage
1 jar marinara
olive oil


1.Combine Ricotta & seasoning – set aside.
2.In a large bowl, combine the egg, breadcrumbs, Parm, parsley, Italian seasoning, onions, garlic and a hefty scoop of the Ricotta mixture. Lastly add salt and pepper and gently mix it with your hands until well-combined.
3. Roll into 1 ½-inch meatballs and transfer to heated skillet with olive oil. Brown the meatballs – about 3 minutes per side. Use kitchen tongs to remove and set aside.
4. Now remove the excess oil from the skillet and add marinara sauce then add the meatballs. Cook for 40 minutes over low heat, partially covered. Use a small cookie scoop to dollop the ricotta mixture on top. Garnish with parsley and enjoy!