Ricotta Meatballs

By KeyIngredient

Ingredients

• 1 large yellow onion, minced (1cup)
• 1/4 c minced garlic
• 3 T Olive oil
• 2 eggs, slightly beaten
• 2 1/2 lb. ground beef, 80% lean
• 1 c grana Padano cheese, grated
• 1 15 oz. carton whole milk ricotta cheese
• 1 cup panko bread crumbs
• 1/2 c fresh flat leaf Italian parsley, chopped
• 1/2 c fresh basil, chopped
• Marinara sauce

Preparation

Step 1

1. Preheat oven to 350. Line 2 shallow baking pans with parchment; set aside

2. In large skillet cook onion and garlic in 1 T olive oil until translucent. Set aside

3. In large bowl combine eggs, ground beef, grana Padano, ricotta, panko, parsley, basil, 1/2 tsp. salt, 1/4 tsp. pepper. Add onion mixture and using hands combine. Shape into 2 inch balls and place on prepared pans.

4. Brush with remaining 2 T olive oil. Bake 22 min. Or until just cooked through.

5. Meanwhile bring marinara sauce to boiling. Add meatballs; coat with sauce. Simmer 5 minutes.

Freezer tip: freeze leftover meatballs up to 1 month. When ready to use bring marinara sauce to boiling and add frozen meatballs and simmer until heated through.