Ricotta Meatballs
Ricotta-infused meatballs, baked to perfection - a fuss-free, flavorful twist for any casual gathering or weeknight dinner.
Ingredients
- 1 lb ground beef
- 24 oz jar of favorite spaghetti sauce
- 1/2 cup Italian bread crumbs
- 1/4 cup of water
- 1 egg
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil, for frying meatballs
- For the Cheese Mixture:
- 15 oz Ricotta cheese
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1 teaspoon parsley
Instructions
- Combine Ricotta, herbs, and garlic for the cheese mixture. Set aside.
- Mix beef, breadcrumbs, Parmesan, egg, spices. Shape into meatballs and chill 15 minutes.
- Brown meatballs in olive oil until golden. Drain excess grease.
- Preheat oven to 375 degrees.
- Layer 3/4 jar of spaghetti sauce and 1/4 cup water in a 9x13-inch dish. Add meatballs, top with remaining sauce.
- Cover and bake 30 minutes. Uncover, add herb ricotta, bake 15 minutes. Enjoy!
Serving: 4meatballs, Calories: 404kcal, Carbohydrates: 17g, Protein: 26g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 916mg, Potassium: 676mg, Fiber: 3g, Sugar: 5g, Vitamin A: 893IU, Vitamin C: 9mg, Calcium: 238mg, Iron: 4mg
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