Baked Beef Ricotta Meatballs

Friday, March 22, 2013

Made these meatballs the other night. Even my picky eater gobbled one up fresh out of the over! 

Freshly baked meatballs

Recipe adapted from though mine were not gluten free.


1 pound of ground beef
3/4 cup ricotta
some chopped parsley
1 clove minced garlic
pinch of salt
pinch  nutmeg
1/3 cup grated parmesan
1 egg beaten
3/4 cup panko

Combine the first 7 ingredients in  a large bowl. In a separate bowl, beat an egg and add to your mixture. Mix well but don't over mix.

Add panko to a plate. I use Ian's Whole Wheat Panko found on amazon.
Make into meatballs of ~2 inches in diameter.  Roll in panko.

Preheat oven to 400.  Cover baking sheet with parchment paper, spray with cooking spray.
Bake about 1/2 hour.

I served mine over whole wheat angel hair with some tomato sauce.
The next day I served them over salad for a yummy use of leftovers.

Meatballs Over Angelhair with a side of pureed butternut squash (by Bird Eye)

Served the next day over butter lettuce with shaved carrots, shaved parmesan and roasted tomatos 

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