Ricotta Meatballs

By Jahel

Ingredients

• 1-1/2 lbs. ground beef
• 1/2 c ricotta
• 1/3 c panko bread crumbs
• 1/2 c finely chopped onions
• 1/4 c chopped parsley
• 1/4 c grated Parmesan
• 2 T milk
• 1 egg, beaten
• Salt and pepper

Preparation

Step 1

Mix everything together including 1 t salt and 1/2 t pepper in large bowl. Form into 30 meatballs and transfer into airtight container and refrigerate for at least 24 hours and up to 3 days.
Cook in batches in 2 T of oil in med-high heat until browned on all sides and cooked thru about 6 mins.