How to make Beef and Pork Ricotta Meatballs

Oven-baked Ricotta Meatballs
Discover how to make mouth-watering Beef & Pork Ricotta Meatballs with our easy, step-by-step recipe. These perfectly seasoned and baked meatballs are flavorful and ideal for any occasion.
Equipment
- 1 Knife
- 2 Large bowl for mixing
- 2 Small bowls for mixing
- Measuring cup
- 2 Mixing spoon
- 1-2 Baking sheet pan
Ingredients
- 1 Lb Ground Beef Chuck or Sirloin
- 1 Lb Ground Pork
- 2 Slices White bread Soaked in milk
- ¼ Cup Milk
- 1 Cup Ricotta Cheese
- 2 Eggs
- ½ Lg Red onion Chopped
- ¼ cup Fresh parsley Flat leaf (Italian) chopped
- 3 Cloves Fresh garlic Minced
Condiments
- 1½ tsp Kosher or Pink himalayan salt season to taste
- ½ tsp Black pepper season to taste
- ⅛ tsp Red chili flakes optional
- 1 tsp Dried oregano
- ½ tsp Dried rosemary chopped fine
Instructions
- Preheat Oven: Preheat your oven to 400℉ (200℃) and line a baking sheet with foil or parchment paper for easier clean up or lightly coat it with cooking spray.
- Soak Bread: In a small bowl, soak the white bread in milk until it;s soft and mushy, then squeeze out the excess milk.
- Combine Ingredients: In a large mixing bowl, combine ground beef, ground pork, ricotta cheese, soaked bread, parsely, minced garlic, eggs, salt, pepper, rosemary, oregano, and chili flakes. Mix until everything is well incorporated; try not to over-mix to keep the meatballs tender.
- Form Meatballs: Shape the mixture into meatballs about 2 inches in diameter and place them on the prepared baking sheet, spacing them apart.
- Bake Meatballs: Bake the meatballs for 20-25 minutes or until they are browned and cooked through. You can check for doneness by cutting one open.
- Serve: Enjoy your baked meatballs with your favorite sauce and pasta, in a sub sandwich, or as an appitizer.
- Tip: Make a double batch of these delicious meatballs they’ll start taste for up to 3 months in the freezer. When you’re ready to enjoy, just reheat and devour!
- Storage: Let the meatballs cool completely. Place them on a clean baking sheet spaced out and place in freezer for 1-2 hours. Transfer to a freezer-safe bag or container, removing as much air as possible.