Ricotta Meatballs

30 min

Makes 18–20 meatballs, 5 servings

Tender beef and ricotta meatballs baked until cooked through, then finished in warm marinara sauce and fresh basil.

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prepPreheat oven to 350°F / 180°C
450 g lean ground beef	Combine beef, ricotta, garlic, bread crumbs, Parmesan, egg & seasonings	Shape into 18–20 meatballs, arrange in pan	Bake 350°F / 180°C, 18–20 min until cooked through	Pour marinara around & over meatballs, bake until hot	Finish with Parmesan & basil, serve over pasta
115 g full fat ricotta cheese
2 cloves garlic, minced
60 g dried bread crumbs
50 g grated Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
½ teaspoon onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
680 g marinara sauce
Fresh basil (for serving)
Cooked pasta (for serving)

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