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Freezer Staples Popular Plate Recipes Weekenders

Ricotta and Parmesan Meatballs

I was never a huge meatball fan until we tried a new gourmet meatball restaurant in town, Mimi Blue. After that experience, I was sold! We wanted to create something just a delicious at home. This ricotta and parmesan recipe makes around 50 2” meatballs, plenty for our family of three. It’s an ideal recipe to double and freeze, for fuss-free weeknight cooking. They easily freeze in an airtight container, separated with parchment paper, so you can grab a handful at a time. 

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The best part of great meatballs? The versatility. These easily serve with pasta, as meatball sandwiches or on their own with roasted veggies. As an added bonus, they’re kid-friendly for even the pickiest little eaters. 

 

 

  1. Ricotta Parmesan Meatballs
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    Ingredients
    1. 2 lbs 85 or 90% lean ground beef
    2. 1/2 lb ground pork (mild or spicy
    3. 1 medium yellow onion, finely diced
    4. 6-8 cloves of garlic, minced
    5. 3-4 T olive oil
    6. 2 eggs, lightly beaten
    7. 1 c shredded Parmesan
    8. 1 15oz whole milk ricotta
    9. 1 c Panko bread crumbs (or GF Panko)
    10. 1/2 c fresh flat leaf Italian parsley, chopped
    11. 1/2 c fresh basil, chopped
    12. 1/2 t salt
    13. 1/4 t pepper
    14. Your favorite marinara sauce
    Instructions
    1. The the onions, parsley and basil need to be finely chopped. Either do by hand or with a food processor just barely pulsing the onion.
    2. 1. Preheat the oven to 350 and line two rimmed sheets with parchment paper.
    3. 2. In a large skillet, sauté onions and garlic in 1 T of olive oil until translucent. Set aside and let cool.
    4. 3. In a large bowl, combine eggs, beef, pork, Parmesan, ricotta, Panko, parsley, basil, cooled onion mixture, salt and pepper.
    5. 4. Combine ingredients using your hands then roll into 2 inch balls and place on baking sheet.
    6. 5. Brush with olive oil and bake for 22 minutes.
    7. 6. Serve immediately with warm marinara sauce or freeze once cooled.
    Notes
    1. We freeze these in layers separated with parchment paper in a glass Pyrex with lid. This makes it easier to pull out a few at a time.
    Our Plate http://our-plate.com/

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