Baked Beef Ricotta Meatballs

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

Freshly baked meatballs

Recipe adapted from http://thelemonbowl.com/2013/01/beef-and-ricotta-meatballs.html though mine were not gluten free.

INGREDIENTS:

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