Meatballs with Ricotta Cheese


  • 1 lb of ground chuck
  • 1 lb of sweet Italian sausage, removed from casing
  • 1/2 cup chopped onions
  • 2 cloves garlic, finely minced
  • 3 eggs, lightly beaten
  • 1/2 cup panko Japanese bread crumbs
  • 3/4 cup ricotta cheese
  • 1/4 cup chopped parsley
  • 1 tbs dry oregano
  • kosher salt and fresh cracked black pepper to taste


  • Add all ingredients to a large bowl and combine thoroughly with your hands.
  • If the mixture is too loose add more bread crumbs.
  • Form mixture into golf ball sized meat balls and place them on a aluminum foil covered sheet or alternatively place them in a mini muffin tin pan. This will keep meat balls perfectly round and help them to cook evenly.
  • Cover the meat balls and refrigerate them for at least 30 minutes before cooking.
  • Preheat oven to 350 degrees and bake meatballs for 25 to 30 minutes.
  • Remove from oven and add to marinara sauce if desired.

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