Baked Beef and Ricotta Meatballs

A lightened-up version of an Italian favorite. No breadcrumbs and lean sirloin keeps these meatballs on the lighter side.

Course Entree, Main Course

Cuisine Italian

Keyword baked meatballs, baked ricotta meatballs, healthy meatballs, light italian meatballs

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 298kcal

Author Liz DellaCroce

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

US Measurements - Convert to Metric

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