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.
In this Post: Everything you need for Baked Beef and Ricotta Meatballs
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 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.
Baked Beef and Ricotta Meatballs
Ingredients
- 16 oz ground sirloin (90% lean)
- ⅔ cup part-skim ricotta
- ⅓ 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
- 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.
Approximately how many total meatballs should I yield in order to have them cook properly within the 20-25 minute baking time?
I use a two tablespoon scoop!
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!
Oh that makes me so happy! So glad you enjoyed them!
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?
You know I haven’t but I bet they would work perfectly!!
These just came out of the oven and are delicious! Thank you. :)
Oh I’m so glad! And jealous – I wish I had some on in my oven!!
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.
You really don’t Barbara! It just adds a subtle background note that brings out the other flavors!
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
Absolutely!!
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.
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!
Are there supposed to be breadcrumbs in this recipe? If so, none are listed!
Nope :)