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Beef Ricotta Meatballs
Category
Main Course
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
- 1/3 cup panko breadcrumbs
- 3 tablespoons whole milk at room temperature
- 1 egg at room temperature
- 1/2 cup ricotta cheese
-
2/3 cup freshly grated parmesan cheese
- 1 pound ground beef
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil
-
24 ounces marinara sauce, such as Bio Orto
- 1/2 5 ounce container baby arugula, (about 4 cups)
- 2 teaspoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 cup shaved parmesan cheese
For The Meatballs:
For the Salad:
Instructions
- This recipe originated on an episode of Giada Entertains. Episode: Weeknight Special.
- In a medium bowl combine the breadcrumbs, milk, egg, ricotta cheese and parmesan. Stir well to combine and allow the breadcrumbs to absorb the liquid. Add the beef and salt. Using your hands mix gently to combine.
- Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the pan. Roll heaping tablespoons of the meat mixture into balls and place in the hot pan. Add as many as the pan will allow without overcrowding, working in two batches if needed. Brown the balls on all sides rotating as needed, about 8 minutes. Remove the balls to a plate when they are browned all over. Continue with the remaining meat. When all the meatballs are browned, pour off the excess oil from the pan. Add the marinara. Return the balls to the sauce and cover the pan. Allow to simmer for 15 minutes. Remove from the heat.
- Meanwhile, in a medium bowl toss together the arugula, lemon juice, olive oil and parmesan shavings. Divide the salad among 4 to 5 salad bowls and top with 3 to 4 meatballs. Serve with more cheese if desired.
Nutrition
Nutrition
- per serving
- Calories
- 757
Amount/Serving
% Daily Value
- Carbs
- 18 grams
- Protein
- 44 grams
- Fat
- 57 grams
- Saturated Fat
- 21 grams
- Trans Fat
- 1 grams
- Cholesterol
- 170 milligrams
- Sodium
- 2044 milligrams
- Fiber
- 4 grams
- Sugar
- 10 grams
- Unsaturated Fat
- 30 grams
8 comments
made these meetabalzz as is I recommend you to do the same
These meatballs taste fantastic, but as another reviewer commented, they did not stay together. I rolled them as suggested to a heaping tablespoon. The ones in the photo appear larger. I’ll use the meatball recipe again, but follow Nigella’s turkey meatball technique and drop the meatballs to cook in the simmering marinara rather than pre-frying.
Hi Deb! The meatballs may be falling a part if the ricotta you are using is a little too liquidy! Try adding another tablespoon or two of breadcrumbs. We hope this helps :)
Can you use gluten free bread crumbs and still have it work?
These are decadent!!! I can’t have meatballs sans garlic so I sautéed some in EVOO and threw in to the meat mixture-parsley too. I made 8 large balls and they didn’t stay together that well so I baked them in sauce at 375 for about 15 mins. My teen says they’re “off the chain”.
Serves 4 so for example, if you make 24 meatballs from the mixture in this recipe then it would be 6 meatballs approximately equals 757 calories. That may but probably does not include the nearly insignificant one cup of dressed salad.
How many meatballs equals 757 calories that your recipes states? Thinking of making tonight!
I love all your food !