Easy Italian Ricotta Cheese Meatballs

I had some leftover Ricotta Cheese, so I decided to use it in meatballs. These are very tender and flavorful.


  1. 2 Eggs
  2. 1 \2 Cup Ricotta Cheese
  3. 1 \4 Cup Grated Parmesan Cheese
  4. 1 \2 Cup Italian Breadcrumbs
  5. 1 Teaspoon Table Salt
  6. 1 \2 Teaspoon Cracked Black Pepper
  7. 1 \2 Medium Onion Minced Dice
  8. 2 Cloves Garlic Minced Diced
  9. 1 \4 Cup Chopped "FRESH" Parsley
  10. 1 Teaspoon Dried Italian Seasoning
  11. 1 Pound Ground Beef
  12. 30 Ounces Marinara Sauce


  1. Combine first 10 ingredients in a mixing bowl. Let set for a few minutes. Note: if using dried parsley flakes, 1Tablespoon is plenty.

  2. Mix in ground beef until mixture comes together. Do not over mix. Keep mixture cool until ready to cook.

  3. Heat marinara sauce to a low simmer in stock pot. Gently add meatballs and cover. Simmer meatballs for 20 minutes. Gently flip meatballs over and simmer another 10 minutes. Shake pot around every 5 minutes or so to keep anything from sticking.

  4. Garnish with any additional cheese of your liking. Goes well with pasta for a very hearty meal. Enjoy

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