Today we're keeping it simple and sharing our Ricotta Meatball recipe. It takes no time to prepare, is quick and painless to make, and who doesn't love a good meatball to go along with their dinner.
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Makes 12 meatballs
slices of white bread (crust removed)
(ground turkey, ground beef or ground pork, or a blend of all can be used)
large garlic clove, minced
whole milk ricotta
freshly ground black pepper
Jar of your favorite marinara sauce or make your own
Fresh parsley, basil or additional ricotta for garnish
Preheat oven to 375°F.
Pour buttermilk into a bowl, add in the bread, and let it soak.
In a large bowl, combine the meat, onion powder, garlic, oregano, parsley, ricotta, parmesan, salt, and black pepper. Gently mix well.
Add in the softened bread. Discard any leftover buttermilk that did not absorb.
Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter).
Arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15-17 minutes.
Pour the marinara sauce in a pot large enough to hold the meatballs. Turn fire on med/low.
Place cooked meatballs in the marinara sauce.
Once sauce is warm, place the meatballs in a small serving bowl. Top with basil and additional ricotta for garnish (Optional).
Serve warm and enjoy!
Note: for keto use ¼ cup of Almond Flour and add 1 egg OR
3 tablespoons pork rinds crumbs, add more if needed and add
1 large Egg
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how it was!