Imagine sinking your teeth into perfectly seasoned, juicy meatballs that are not only incredibly delicious but also completely low-carb and gluten-free. These Italian Meatballs with Ricotta are a game-changer for anyone looking to enjoy classic comfort food without compromising their dietary goals. Packed with rich flavors of Parmesan, garlic, and fresh herbs, these meatballs will transport your taste buds straight to Italy while keeping your meal healthy and satisfying.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1 cup marinara sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine ground beef, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, egg, dried oregano, salt, and black pepper. Mix thoroughly using your hands or a fork until all ingredients are evenly distributed.
- Gently shape the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. This recipe should yield about 12-16 meatballs depending on size.
- Place the formed meatballs onto the prepared baking sheet, ensuring they are not touching each other to allow even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 160°F (71°C), which indicates the ground beef is fully cooked.
- Remove meatballs from the oven and let them rest for 3-5 minutes to allow juices to redistribute.
- Optional: Warm marinara sauce in a separate saucepan and gently coat the meatballs or serve sauce on the side.
- Garnish with additional fresh parsley and serve hot with a side of zucchini noodles or a fresh salad for a low-carb meal.
Tips
- Use your hands to mix ingredients - this ensures even distribution and prevents overworking the meat, which can make meatballs tough.
- For uniform sizing, use a cookie scoop or weigh each meatball to ensure consistent cooking.
- Don't overcrowd the baking sheet - leaving space between meatballs helps them brown evenly and cook properly.
- Use a meat thermometer to check internal temperature for perfectly cooked meatballs every time.
- For extra moisture, consider adding a splash of heavy cream or an extra dollop of ricotta to your meat mixture.
- If you prefer a crispy exterior, you can finish the meatballs under the broiler for 1-2 minutes after baking.
- These meatballs freeze beautifully - make a double batch and save some for quick future meals!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 30g
Fat: 27g
Saturated Fat: 13g
Cholesterol: 130mg
