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Ricotta Meatballs with The Crispy Topping
These Ricotta Meatballs are an easy and delicious family favorite! Tender, juicy homemade meatballs with a jar of good marinara and a crispy topping to finish it all off. YUM!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Lindsay Ostrom📖 pinchofyum
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●dutch oven
- ●spatula
- ●bowl
📝 Preparation Steps
1
Prep
2
Preheat the oven to 400 degrees. Mix all meatball ingredients together.
3
Meatballs
4
Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
olive oil2 teaspoons
5
Bake for ⏱️ 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
6
Sauce
7
Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated.
8
Optional Topping
9
Mix the 1/4 cup panko, 1/4 cup parmesan cheese, 2 teaspoons olive oil, and parsley in a small bowl. Sprinkle on top of the meatballs and sauce.
cup panko1/4cup Parmesan cheese1/4olive oil2 teaspoonschopped parsley
10
Final Bake
11
Return to the oven for ⏱️ 5-7 minutes to warm the sauce. Turn on the broiler for the last ⏱️ 2-3 minutes to get the crispies nice and golden (just watch it so it doesn’t burn).
12
You’re Done! Get into this! SO good served with a green salad and garlic bread for dunking into the sauce!
Nutrition Facts
calories
388 calories
fat Content
18.7 g
fiber Content
3.7 g
sugar Content
8.8 g
sodium Content
1535.8 mg
protein Content
29.7 g
trans Fat Content
0.1 g
cholesterol Content
87 mg
carbohydrate Content
25 g
saturated Fat Content
6.8 g
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