Try this Herb ricotta meatballs recipe, or contribute your own.
Suggest a better descriptionMix ground meats, ricotta, parsley, panko, onion, pecorino, bacon, garlic, thyme, milk, egg, Worcester, 2 tsp salt and a few grinds of oepper in a large bowl until just combined. Do not over mix
Shape into bite-size meatballs. Place on a baking sheet, cover and refrigerate 1 hour or up to 24 hours. Heat oil in medium non-stick skillet over medium-high heat.
Cook meatballs, in 3 batches, turning until browned on all sides, about 6 ,minutes. Transfer to a large plate. Discard oil and wipe out skillet. Return meatballs to pan and add marinara sauce. Bring to a simmer, cover and cook over medium-low heat until meatballs are thoroughly cooked, about 15 minutes.
Serve meatballs, warm or at room temp, on toothpicks with basil leaves and sauce as desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1057g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1603 | ||
Calories from Fat: 1017 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113g | 151 % | |
Saturated Fat 31.9g | 159 % | |
Monounsaturated Fat 59.7g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 536.4mg | 165 % | |
Sodium 1167.4mg | 40 % | |
Potassium 1577.7mg | 42 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 32.9g | ||
Protein 107.5g | 154 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1603
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