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Baked Italian meatballs

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 532kcal
Cost 15



  • 1 lb meatloaf mixture ground beef, pork and veal
  • salt to taste
  • 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


  • 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.


Buon appetito!


Serving: 2meatballs | Calories: 532kcal | Carbohydrates: 22g | Protein: 33g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 436mg | Potassium: 461mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 4mg