Ricotta Meatballs

prep 20 minutes, cook 40 minutes
× 8
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.

1

Pre-heat the oven to 400°F.

2

  • ½
    onion, yellow (diced)
  • 2 tbsp
    olive oil
  • 3 tbsp
    garlic (minced)
Saute the onions in olive in a medium skillet until translucent and soft (about 5 minutes). The add the garlic and continue to sautee for another 2 minutes.

3

  • 1 lb
    beef (ground)
  • 1 cup
    ricotta cheese, whole milk
  • ¼ cup
    parsley, italian (packed)
  • 1
    egg
  • 1½ tsp
    salt
  • ½ tsp
    black pepper
  • ⅛ tsp
    cayenne pepper
  • ⅓ cup
    oatmeal, gluten-free
Combine the sauteed onions and garlic with the beef, cheese, parsley, egg, salt, black pepper, and cayenne pepper. Mix until completely combined. Add the oatmeal, and continue to mix until fully combined.

4

Form 1" diameter balls out of the meat mixture and set aside on a tray covered in parchment paper.

5

  • 2 tbsp
    olive oil
  • 28 oz
    tomato, crushed
Lightly brown the meatballs in olive oil in batches using a large skillet. Place the finished meatballs in an oven-safe casserole dish. Once they're all browned, pour the tomatoes over the meatballs and cover with foil. Cook in the oven until the centers of the meatballs have reached 130°F.
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