Beef Meatballs
Flavorful beef meatballs are perfect to elevate any dish
Equipment
Ingredients
- 1.5 pounds Ground Beef
- 15 ounces Full Fat Ricotta Drained
- 1 cup Parmesan Cheese Freshly grated
- Large egg
- 2 tablespoons Fresh parsley chopped
- 3 tablespoons Fresh Basil chopped
- 2 cloves Garlic minced or grated
- 1 teaspoon Kosher salt
Instructions
- Preheat oven to 425℉, convect mode. Line 2 half sheet pans with parchment paper, set aside
- In a large bowl combine the beef, ricotta, Parmesan, egg, garlic, basil, 1 teaspoon kosher salt. Mix to incorporate
- Using a 2 tablespoon scooper or spoon, scoop meatball mixture and roll between your hands to form a (1½-inch) golf ball-size round meatball. Place on the prepared parchment-lined baking sheet and bake for 12-15 minutes, until lightly browned. Do not overbake!
- Remove from the oven and let them cool completely.
- If using in a dish immediately, set them aside and add to the dish according to the recipe.
- If you are freezing all or a portion, place the cooled meatballs in a freezer zip top bag or freezer container. Label and date your container.
Notes
Substitutes:
Ground chicken, turkey, or pork all work well for these meatballs These meatballs freeze well for up to 3 months in the freezer. After cooling, place them in a zip top freezer bag or freezer container.Nutrition
Calories: 61kcalCarbohydrates: 0.2gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 125mgPotassium: 58mgFiber: 0.01gSugar: 0.03gVitamin A: 51IUVitamin C: 0.4mgCalcium: 38mgIron: 0.4mg
Tried this recipe?Let us know how it was!