Description
Ricotta meatballs are a delicious twist on traditional meatballs, featuring creamy ricotta cheese and Italian herbs for an incredible burst of flavor.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups marinara sauce
- Olive oil for frying
Instructions
- In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, breadcrumbs, egg, minced garlic, fresh parsley, dried oregano, salt, and pepper. Mix until well combined.
- Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown.
- Once the meatballs are browned, carefully add the marinara sauce to the skillet, covering the meatballs. Reduce the heat to low and let simmer for 15-20 minutes, allowing the flavors to meld and the meatballs to cook through.
- Serve the ricotta meatballs hot, garnished with additional parsley and a sprinkle of Parmesan cheese if desired.
Notes
- For added flavor, consider using homemade marinara sauce.
- These meatballs can be served over pasta or on their own as an appetizer.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg