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Baked Beef and Ricotta Meatballs

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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.

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 raviolis.

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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.

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.

Beef and Ricotta Meatballs - The Lemon Bowl

Baked Beef and Ricotta Meatballs

My meatballs is a lightened up version of an Italian favorite. Lean sirloin and part skim ricotta keeps these meatballs on the lighter side.
4.05 from 20 votes
Print Pin Rate
Course: Entree, Main
Cuisine: Italian
Keyword: meatballs
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 298kcal
Author: Liz DellaCroce

Ingredients

  • 16 oz ground sirloin 90% lean
  • 2/3 cup part-skim ricotta
  • 1/3 cup parmesan cheese
  • 2 egg whites whisked
  • 1 clove garlic grated
  • 1/4 cup minced parsley
  • 1/2 teaspoon salt
  • 1/4 tsp nutmeg
  • 1/4 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.

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 Facts
Baked Beef and Ricotta Meatballs
Amount Per Serving
Calories 298 Calories from Fat 161
% Daily Value*
Total Fat 17.9g 28%
Saturated Fat 8.8g 44%
Cholesterol 106mg 35%
Sodium 587mg 24%
Total Carbohydrates 3.5g 1%
Dietary Fiber 0.1g 0%
Sugars 1.5g
Protein 31.4g 63%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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

    Reply


  2. 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!

    Reply


  3. 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?

    Reply

  5. 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.

    Reply

  6. 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.

    Reply

    • 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!

      Reply


  8. 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. :)

    Reply

  9. 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. :|

    Reply

    • 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!

      Reply

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

      Reply

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

      Reply

  16. 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.

    Reply

  17. 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!

    Reply

    • 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! :-)

      Reply

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

      Reply

    • 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!

      Reply

  24. 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?

    Reply

    • 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.

      Reply

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