Tasty Tuesday: Ricotta Meatballs


I had bought ricotta to make lazy lasagna a week or so ago. When I was getting it the 32oz container was on sale for the same price as the 16oz one…. ummm I think I’ll take the 32oz thank you very much.

This meant I then had 16 oz of ricotta cheese leftover. I didn’t want to make another stuffed pasta dish, ok I would have easily ate more stuffed pasta, but I needed to admit that something else would probably be a better option.

I decided to start looking for something to make with the ricotta and came across ricotta meatballs. I wasn’t 100% sold on any of the recipes I read, so I decided to make my own!

So here it is:

  • 1 1/2 lb of ground beef (I had 80/20 that I got on sale)P1070299
  • 2 eggs
  • 16 oz ricotta cheese
  • 1/2 c. bread crumbs (more if needed)
  • 1/2 Tbsp onion flakes
  • 1 Tbsp dried oregano
  • 1/2 Tbsp Italian seasoning
  • 1/2 Tbsp garlic powder
  • S& P
  • Jar of sauce
  1. Pre-heat oven to 350
  2. Mix all the ingredients together in a bowl… get in there with your hands they are the best tool for this job
  3. Roll into golf ball size balls
  4. Place balls into a 9×13 pan
  5. Pour the whole jar of sauce over the top
  6. Bake 25-30 min or until balls reach an internal temp of 165

I baked mine a bit short and then put it into the Crockpot with homemade spaghetti sauce then then let them get happy in that hot bath.


We had them served over rotini pasta.


Blake ate 3 of the meatballs and didn’t finish his pasta, so I guess that was a success for him. He said they were really good 9cfe6-3252c0

Colby barely touched his meatball, but put away a HUGE portion of pasta. Colby is a pasta hound and this doesn’t shock me at all about him. He didn’t have anything negative to say about the meatballs, but just didn’t seem to groove on them. Image result for 2 stars

I thought they were good. I missed the crust I typically get when I pan fry the meatballs before baking them. I was afraid they would fall apart if I tried to fry them. They were really soft, but I didn’t want to add too more breadcrumb, I can’t stand when meatballs are tough from too much filler. I think if I make them again, I will use fresh onion and garlic,. I will use just one egg and maybe a bit less ricotta, then they won’t be so soft and I can fry them. 9cfe6-3252c0

(Richard wasn’t home when we had these, so he couldn’t review them)




3 thoughts on “Tasty Tuesday: Ricotta Meatballs

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