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.
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.
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
- 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.
Joe
March 16, 2019 at 9:37 amApproximately how many total meatballs should I yield in order to have them cook properly within the 20-25 minute baking time?
Liz DellaCroce
March 18, 2019 at 2:05 pmI use a two tablespoon scoop!
Amanda Jackson
September 16, 2018 at 4:47 pmThese really were the Best meatballs I’ve ever made! I used ground elk instead of beef and tripled the recipe. So savory and moist!
Liz DellaCroce
September 17, 2018 at 12:24 pmOh that makes me so happy! So glad you enjoyed them!
Elisa
September 14, 2016 at 3:06 pmThese 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?
Liz DellaCroce
September 16, 2016 at 1:51 pmYou know I haven’t but I bet they would work perfectly!!
Alison Walters
August 1, 2016 at 5:24 pmThese just came out of the oven and are delicious! Thank you. :)
Liz DellaCroce
August 2, 2016 at 4:20 pmOh I’m so glad! And jealous – I wish I had some on in my oven!!
barbara
February 9, 2014 at 9:57 pmI 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.
Liz DellaCroce
February 10, 2014 at 1:38 pmYou really don’t Barbara! It just adds a subtle background note that brings out the other flavors!
barbara
February 10, 2014 at 6:47 pmgreat 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
Liz DellaCroce
February 11, 2014 at 9:05 amAbsolutely!!
Alice
August 18, 2013 at 11:41 pmMade 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.
Liz DellaCroce
August 19, 2013 at 7:01 amOh 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!
marla
April 3, 2013 at 9:37 pmLiz, this has gotta be the most PERFECT bowl of pasta ever! Sharing on FB now!
Liz DellaCroce
April 4, 2013 at 7:26 amYou are too kind – thank you!!! I will admit, I agree. ;)
Rachael {SimplyFreshCooking}
March 1, 2013 at 2:02 pmThese 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. :)
Liz DellaCroce
March 2, 2013 at 6:59 amI am so jealous you have some in the freezer!! So glad you enjoyed!
Shannon
February 14, 2013 at 10:30 amI 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. :|
Liz DellaCroce
February 14, 2013 at 11:08 amHi 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!
Donna @ The Slow Roasted Italian
February 6, 2013 at 10:12 pmThese 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. :)
Liz DellaCroce
February 7, 2013 at 2:32 pmIsn’t ricotta the best?! Let me know if you try these!!
Heather
January 24, 2013 at 7:36 pmThese look delicious! I will have to try them
Liz DellaCroce
January 24, 2013 at 8:38 pmPlease let me know if you do – we were surprised with how great the texture turned out thanks to the ricotta!
Aggie
January 23, 2013 at 1:17 pmLove how you added ricotta to these. You would fit into an Italian kitchen anywhere my friend. :)
Liz DellaCroce
January 23, 2013 at 1:41 pmAwww thank you!!! That means a lot. :-) xoxo
Donna Telleri
September 7, 2017 at 3:02 pmDO you use breadcrumbs not mentioned in receipt
Liz DellaCroce
September 8, 2017 at 8:26 amNo I don’t.
addie | culicurious
January 22, 2013 at 4:36 pmyum, 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!
Liz DellaCroce
January 22, 2013 at 4:53 pmIt’s funny you say that – when I made this I wanted to freeze some for sandwiches but of course there were none left. ;-)
Sheila
January 20, 2013 at 1:14 pmOh my! and thanks for the link O love ; ) xoxox
Liz DellaCroce
January 20, 2013 at 5:21 pmOf course. ;-) xo
Sheila
January 20, 2013 at 1:13 pmMMm you meatballs look amazing. I always bake my meat balls too, so easy. Delish!
Liz DellaCroce
January 20, 2013 at 5:22 pmI know. I also love that you can just throw out the tin foil and the mess is gone. ;-)
Stefanie @ Sarcastic Cooking
January 20, 2013 at 11:14 amI 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.
Liz DellaCroce
January 20, 2013 at 12:41 pmI’m the same way – if they bottled and sold that smell I would buy it!!! :-)
[email protected]
January 19, 2013 at 6:44 amYou 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!
Liz DellaCroce
January 19, 2013 at 9:46 amWoah I bet these would be incredible with homemade ricotta!!! YUM!!!
Rachael {Simply Fresh Cooking}
January 18, 2013 at 4:47 pmYeeeeah. 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! :)
Liz DellaCroce
January 18, 2013 at 5:48 pmOmg I am craving stuffed grape leaves!!!! :-)
Rachael {SimplyFreshCooking}
January 19, 2013 at 1:51 pmI’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. :)
Liz DellaCroce
January 20, 2013 at 8:27 amLet me know how they turn out!!
Cassie
January 18, 2013 at 4:35 pmSo, I’m not really a fan of ricotta but these look so darn good that I want to eat them anyway!
Liz DellaCroce
January 18, 2013 at 5:49 pmI 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! :-)
claire @ the realistic nutritionist
January 18, 2013 at 2:05 pmI love meatballs!!!
Liz DellaCroce
January 18, 2013 at 5:49 pmDude. Me too. Wish we were eating them together. :-)
Alyssa (Everyday Maven)
January 18, 2013 at 1:31 pmMy mom is obsessed with Michael Symon as well. Do you have his new cookbook?
Liz DellaCroce
January 18, 2013 at 5:50 pmDude. I have an autographed copy baby!! I am OBSESSED with MS. I just can’t quit him. Too funny about your mom!!! :-)
Alyssa (Everyday Maven)
January 18, 2013 at 6:48 pmOMG, she would freak out! She is the same way with him.
EA-The Spicy RD
January 18, 2013 at 12:24 pmLove 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!
Liz DellaCroce
January 18, 2013 at 1:24 pmSame thing with me – I rarely make them but every time I do my husband wants to marry me all over again. :-)
Heather @ Heather's Dish
January 18, 2013 at 9:49 amThese 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 :)
Liz DellaCroce
January 18, 2013 at 10:59 amIt’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!
Julia
January 18, 2013 at 9:33 amI 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?
Liz DellaCroce
January 18, 2013 at 10:59 amYes 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.
sally @ sallys baking addiction
January 18, 2013 at 9:19 amok. 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. :)
Liz DellaCroce
January 18, 2013 at 10:58 amNo kidding right? This is my husband’s ideal meal. They would be GREAT with ground turkey!!
Robyn | Add a Pinch
January 18, 2013 at 8:56 amWhat a gorgeous bowl of meatballs! YUM!
Liz DellaCroce
January 18, 2013 at 10:58 amThanks Robyn – we devoured them!! :-)