How to make Beef and Pork Ricotta Meatballs

Beef & 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.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 32 Meatballs

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

  • tsp Kosher or Pink himalayan salt season to taste
  • ½ tsp Black pepper season to taste
  • 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.
Keyword Meatballs

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