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Baked Beef and Ricotta Meatballs

Liz DellaCroce Avatar

LIZ DELLA CROCE

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My baked beef and ricotta meatballs is a lightened up version of an Italian favorite. Lean sirloin and part-skim ricotta adds moisture and keeps these meatballs on the lighter side.

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prep time20 minutes

Beef and Ricotta Meatballs on a plate

When I was little, I always wanted to be that iconic Italian mother in the kitchen who spent her days stirring a pot of something delicious. My family is full of loud and crazy women who know their way around the kitchen but you’re more likely to find Stuffed Grape Leaves, Middle Eastern Syrian Salad or Lebanese Meat Pies than lasagna or ravioli.

As fate would have it, I married an Italian man and gained the last name as Italian as it gets: Della Croce. (Yes, we were married by my Rabbi but that’s beside the point.)  Now that we have a son who has Italian blood, I feel it is my maternal duty to make meatballs at least once a month.

My version is lightened up with lean sirloin and part-skim ricotta but you are welcome to go all out and use a pork/beef mixture and full-fat ricotta.

Your fork is waiting.

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Baked Beef and Ricotta Meatballs?

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Beef and Ricotta Meatballs on a plate

Baked Beef and Ricotta Meatballs

Liz Della Croce
4.04 stars average
A lightened-up version of an Italian favorite. No breadcrumbs and lean sirloin keeps these meatballs on the lighter side.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
CourseMain Dish
Serves4

Ingredients
 
 

  • 16 oz ground sirloin 90% lean
  • cup part-skim ricotta
  • cup parmesan cheese
  • 2 egg whites whisked
  • 1 clove garlic grated
  • ¼ cup minced parsley
  • ½ teaspoon salt
  • ¼ tsp nutmeg
  • ¼ teaspoon pepper

Instructions
 

  1. Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray; set aside.
  2. In a medium bowl. combine beef with ricotta, parmesan, egg whites, garlic, parsley, salt, nutmeg and pepper. Be careful not to over-mix – that causes dense, dry meatballs.
  3. Using a small cookie scoop or two spoons, scoop out the meat mixture and roll into balls and place in an even layer on the baking sheet.
  4. Bake for 20-25 minutes or until browned. Add to pasta sauce of choice and serve over whole wheat spaghetti.

Liz’s Notes

Note: Serving size will vary depending on the size of your meatballs. If you’re watching calories, divide the meat mixture in four and make sure you only eat 1/4 of the total mixture.

Nutrition

Calories: 298kcal | Carbohydrates: 3.5g | Protein: 31.4g | Fat: 17.9g | Saturated Fat: 8.8g | Cholesterol: 106mg | Sodium: 587mg | Fiber: 0.1g | Sugar: 1.5g

Have you tried my


Baked Beef and Ricotta Meatballs?

Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.

We love hearing from you! This helps us continue to provide free, high-quality recipes.


4.04 from 31 votes (28 ratings without comment)

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40 responses to “Baked Beef and Ricotta Meatballs”

  1. Joe Avatar
    Joe

    Approximately how many total meatballs should I yield in order to have them cook properly within the 20-25 minute baking time?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I use a two tablespoon scoop!

  2. Amanda Jackson Avatar
    Amanda Jackson

    These really were the Best meatballs I’ve ever made! I used ground elk instead of beef and tripled the recipe. So savory and moist!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh that makes me so happy! So glad you enjoyed them!

  3. Elisa Avatar
    Elisa

    These are my favorite! They are perfectly delicate, such an improvememt on normal meatballs!

    Have you put them in a crockpot? I have an event coming up where I’d like to have these meatballs the tomato sauce on low or warm in a crockpot all day. Will the meatballs fall apart?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You know I haven’t but I bet they would work perfectly!!

  4. Alison Walters Avatar
    Alison Walters

    These just came out of the oven and are delicious! Thank you. :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad! And jealous – I wish I had some on in my oven!!

  5. barbara Avatar
    barbara

    I absolutely love ricotta and will definitely be making these. Just wondering about the nutmeg. Do you taste it? was wondering if I could leave it out as I’m not sure I would like the taste in a meatball.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You really don’t Barbara! It just adds a subtle background note that brings out the other flavors!

      1. barbara Avatar
        barbara

        great thanks..one more question..do you think I could use chicken instead of the beef in this recipe? I believe you already said turkey would be good

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Absolutely!!

  6. Alice Avatar
    Alice

    Made these, they were delicious but they completely fell apart. Perhaps because I used whole milk ricotta which I already had. Next time ill use the skim.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh no – I’m sorry they feel apart on you!! If your meat mixture seems a little too loose you can always add more breadcrumbs. I’ve never tried them with whole milk ricotta but I’m surprised that made a difference. Sorry again!

      1. Debra Avatar
        Debra

        Are there supposed to be breadcrumbs in this recipe? If so, none are listed!

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Nope :)

  7. Liz DellaCroce Avatar
    Liz DellaCroce

    You are too kind – thank you!!! I will admit, I agree. ;)

  8. Liz DellaCroce Avatar
    Liz DellaCroce

    I am so jealous you have some in the freezer!! So glad you enjoyed!

  9. Shannon Avatar
    Shannon

    I made these last night for me & my hubby… I was not impressed!

    The meatballs shaped up well & cooked perfectly in the time stated & looked pretty, but as far as taste goes, there was a lot left to be desired! They didn’t really have ANY flavor & turned out dry. Luckily, the bought sauce I put over them made them edible, but I will not be wasting a pound of meat on this recipe again. :|

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Shannon: I am so sorry to hear you and your family did not enjoy these meatballs. My husband (the pickiest eater I know!) and 17 month old son both devoured these so they are usually my indication. Regardless, I appreciate your candid feedback and again apologize. Have a Happy Valentine’s Day!

  10. Liz DellaCroce Avatar
    Liz DellaCroce

    Isn’t ricotta the best?! Let me know if you try these!!

  11. Liz DellaCroce Avatar
    Liz DellaCroce

    Please let me know if you do – we were surprised with how great the texture turned out thanks to the ricotta!

  12. Liz DellaCroce Avatar
    Liz DellaCroce

    Awww thank you!!! That means a lot. :-) xoxo

    1. Donna Telleri Avatar
      Donna Telleri

      DO you use breadcrumbs not mentioned in receipt

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        No I don’t.

  13. Liz DellaCroce Avatar
    Liz DellaCroce

    It’s funny you say that – when I made this I wanted to freeze some for sandwiches but of course there were none left. ;-)

  14. Liz DellaCroce Avatar
    Liz DellaCroce

    I know. I also love that you can just throw out the tin foil and the mess is gone. ;-)

  15. Liz DellaCroce Avatar
    Liz DellaCroce

    Of course. ;-) xo

  16. Liz DellaCroce Avatar
    Liz DellaCroce

    I’m the same way – if they bottled and sold that smell I would buy it!!! :-)

  17. Liz DellaCroce Avatar
    Liz DellaCroce

    Woah I bet these would be incredible with homemade ricotta!!! YUM!!!

  18. Liz DellaCroce Avatar
    Liz DellaCroce

    Dude. I have an autographed copy baby!! I am OBSESSED with MS. I just can’t quit him. Too funny about your mom!!! :-)

  19. Liz DellaCroce Avatar
    Liz DellaCroce

    Dude. Me too. Wish we were eating them together. :-)

  20. Liz DellaCroce Avatar
    Liz DellaCroce

    I am not a *huge* fan of plain ricotta but you truly don’t taste it in these meatballs. Mostly they are used to add moisture and an airy texture. It’s sort of like baking with yogurt which we both love doing. Try them! :-)

  21. Liz DellaCroce Avatar
    Liz DellaCroce

    Omg I am craving stuffed grape leaves!!!! :-)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Let me know how they turn out!!

  22. Liz DellaCroce Avatar
    Liz DellaCroce

    Same thing with me – I rarely make them but every time I do my husband wants to marry me all over again. :-)

  23. Liz DellaCroce Avatar
    Liz DellaCroce

    It’s funny – I think I prefer turkey meatballs over beef but I also crave beef every now and again so I like to switch it up! Let me know what you think!

  24. Liz DellaCroce Avatar
    Liz DellaCroce

    Yes they freeze VERY well!! Great idea to make them for your son – I need to do the same next time because he literally ate 5 in about 2 minutes – lol.

  25. Liz DellaCroce Avatar
    Liz DellaCroce

    No kidding right? This is my husband’s ideal meal. They would be GREAT with ground turkey!!

  26. Liz DellaCroce Avatar
    Liz DellaCroce

    Thanks Robyn – we devoured them!! :-)