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, Syrian Salad or Meat Pies than lasagna or raviolis.
As fate would have it, I married an Italian man and gained a 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.
Today’s version is inspired by Chef Michael Symon who shared his mother’s famous recipe on an episode of The Chew. (As Sheila can attest, I have a slight Chef Symon obsession. That man can zest a lemon like no other I’ve seen.)
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.
- Serves: 4
- Serving size: 6 meatballs
- Calories: 298
- Fat: 17.9 g
- Saturated fat: 8.8 g
- Trans fat: 0
- Carbohydrates: 3.5 g
- Sugar: 1.5 g
- Sodium: 587 mg
- Fiber: .1 g
- Protein: 31.4 g
- Cholesterol: 106 mg
- 16 oz ground sirloin (90% lean)
- ⅔ cup part-skim ricotta
- ⅓ cup parmesan cheese
- 2 egg whites – whisked
- 1 garlic clove – grated
- ¼ cup minced parsley
- ½ teaspoon salt
- ¼ teaspooon nutmeg
- ¼ teaspoon pepper
- Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray; set aside.
- 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.
- 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.
- Bake for 20-25 minutes or until browned. Add to pasta sauce of choice and serve over whole wheat spaghetti.
{ 43 comments… read them below or add one }
What a gorgeous bowl of meatballs! YUM!
Thanks Robyn – we devoured them!!
ok. my boyfriend just called… h e wants me to make these meatballs for dinenr tonight. ha! Seriously, he’d love these. i’d love to make these with ground turkey sometime for me! i freakin’ love ricotta.
No kidding right? This is my husband’s ideal meal. They would be GREAT with ground turkey!!
I am really into making meatballs and freezing them for my son now! It is so easy for busy weeknights or lunches. These looks delicious. I love the ricotta in them! Do these freeze well do you know?
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.
These sound soooooo good! I actually have a turkey version that I made up last summer that’s delicious, but I gotta admit I love beef better for meatballs
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!
Love the addition of ricotta cheese to these meatballs-something I rarely make, but my kids love, so will be adding this to my must cook soon list!
Same thing with me – I rarely make them but every time I do my husband wants to marry me all over again.
My mom is obsessed with Michael Symon as well. Do you have his new cookbook?
Dude. I have an autographed copy baby!! I am OBSESSED with MS. I just can’t quit him. Too funny about your mom!!!
OMG, she would freak out! She is the same way with him.
I love meatballs!!!
Dude. Me too. Wish we were eating them together.
So, I’m not really a fan of ricotta but these look so darn good that I want to eat them anyway!
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!
Yeeeeah. I’m going to be needing a big bowl full of this. I’m also gonna be requiring that some of those stuffed grape leaves wind up in my mouth!
Omg I am craving stuffed grape leaves!!!!
I’m making these balls next week yo! I’ve been craving meatballs for a while now, so you did this post at the perfect time for me!
I’ll post a pic on your FB page so you can see how they come out.
Let me know how they turn out!!
You know, I’ve never thought to add ricotta to a meatball. I was reading on Real Foods Real Deals about how to make my own ricotta, so I’m game to have some on hand, but it never occurred to me to use them inside a meatball. I’m sure they’d taste delicious.
Thanks!
Woah I bet these would be incredible with homemade ricotta!!! YUM!!!
I wish I had an Italian grandma that would come over every single Sunday and make sauce. It would simmer away all day and make my house smell amazing. That way I could just sit back and reap the rewards. I love this lightened up version of a classic.
I’m the same way – if they bottled and sold that smell I would buy it!!!
MMm you meatballs look amazing. I always bake my meat balls too, so easy. Delish!
I know. I also love that you can just throw out the tin foil and the mess is gone.
Oh my! and thanks for the link O love ; ) xoxox
Of course.
xo
yum, I love meatballs
I’ve got a recipe for beef meatballs that I need to get up on the site. Might do it in a sandwich!
It’s funny you say that – when I made this I wanted to freeze some for sandwiches but of course there were none left.
Love how you added ricotta to these. You would fit into an Italian kitchen anywhere my friend.
Awww thank you!!! That means a lot.
xoxo
These look delicious! I will have to try them
Please let me know if you do – we were surprised with how great the texture turned out thanks to the ricotta!
These look fantastic! Ricotta and parm in a meatball with a touch of nutmeg. Delicioso! I think I am needing another meatball recipe. One can never have too many.
Isn’t ricotta the best?! Let me know if you try these!!
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.
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!
These are the best meatballs ever, Liz! Thanks so much for sharing your fab recipe. The ricotta cheese is such a great addition. These meatballs are so moist and flavorful!!! My husband and I both agreed that we don’t need to look any further for our go-to meatball recipe. I can’t wait to make them again… I even have some leftover pasta sauce in the freezer. I like to plan ahead like that.
I am so jealous you have some in the freezer!! So glad you enjoyed!
Liz, this has gotta be the most PERFECT bowl of pasta ever! Sharing on FB now!
You are too kind – thank you!!! I will admit, I agree.
{ 2 trackbacks }