Classic Italian Meatballs with Ricotta

Ingredients

• 1 lb lean ground beef
• 1 lb Italian pork sausage (mild or hot)
• 1 onion (small, very finely diced)
• 4 cloves garlic (finely diced)
• 1 tbsp dried Italian seasoning
• 0.25 cup fresh parsley (finely diced)
• 2 tsp coarse salt
• 0.5 cup Parmesan cheese (freshly grated)
• 1 egg (large, beaten)
• 1 cup panko breadcrumbs
• 1.25 cups ricotta cheese (the secret ingredient for tenderness)
• olive oil (for browning the meatballs)

Steps

1. 1

   In a large mixing bowl, combine 1 pound of lean ground beef and 1 pound of Italian pork sausage (mild or hot).

2. 2

   Add 1 small finely diced onion, 4 cloves of finely diced garlic, 1 tablespoon of dried Italian seasoning, 1/4 cup of finely diced fresh parsley, 2 teaspoons of coarse salt, 1/2 cup of freshly grated Parmesan cheese, 1 large beaten egg, 1 cup of panko breadcrumbs, and 1 1/4 cups of ricotta cheese.

3. 3

   Mix all the ingredients together until they are thoroughly incorporated.

4. 4

   Form the mixture into uniform 1 1/4-inch balls. Using a cookie scoop to portion them first and then rolling them into balls is the most efficient method.

5. 5

   Preheat your oven to 425°F (220°C).

6. 6

   Warm some olive oil in a nonstick skillet over medium heat.

7. 7

   Add the meatballs to the skillet and brown them on all sides. Flip them once the underside is golden brown.

8. 8

   Transfer the browned meatballs to a greased baking sheet.

9. 9

   Finish cooking the meatballs in the oven at 425°F (220°C) for about 10 minutes.

10. 10

    Serve immediately or prepare for freezing.

Notes

To freeze: Transfer cooked meatballs to a clean baking sheet and flash freeze for about an hour. Once firm, place them in a resealable freezer-safe plastic bag and store in the freezer. These are excellent for spaghetti, sub sandwiches, or soups.

Nutrition per serving

• main
• Italian
• meatballs
• beef
• pork
• baked
• stovetop
• freezer-friendly