Baked Italian Meatballs with Ricotta Cheese

What can I say about baked Italian meatballs with ricotta cheese? Only that they're quite possibly my favorite food of all time. This polpette recipe keeps these meatballs moist without sacrificing any flavor. Plus we bake them, so we keep them a bit on the healthier side.

Course Lunch, Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 532kcal

Author Tom DeVincenzo

Cost 15

Equipment

Baking Sheet

Ingredients

1 lb meatloaf mixture ground beef, pork and veal
salt to taste
black pepper to taste
1 egg
1 cup breadcrumb can use more or less depending on your mixture
7.5 oz ricotta cheese whole milk
¼ cup parmigiano-reggiano (or parmesan) grated
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh parsley minced

Instructions

Preheat oven to 350 degrees. Add meat mixture to a large bowl and season with a little salt and pepper.
Add the egg, breadcrumbs, ricotta cheese, Parmigiano cheese, garlic powder, and onion powder to the meat.
Using clean hands, mixture the ingredients all together. You may have to use more breadcrumbs as you go along to get the right consistency. You don't want it too wet but you also don't want it too dry.
Grease a baking sheet with a little olive oil and begin making your Italian meatballs. Grab a small piece of the meat mixture, and using your hands start to form a ball with it. Then, in a circular motion, start rolling the meatball in your hands so it becomes nice and smooth. The meatballs should be about the size of golf ball. Bake in the oven, uncovered for about 25-30 minutes.

Notes

Buon appetito!

Nutrition