Chef John's Ricotta Meatballs

Beef, Dinner, Keto


1/2 onion, minced

2 tablespoons olive oil

3 cloves garlic, minced

1 pound ground beef

1 cup whole milk ricotta cheese

1/4 cup packed chopped Italian parsley

1 egg, beaten

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper, or to taste

1/3 cup dry bread crumbs

2 tablespoons olive oil

1 (28 ounce) jar marinara sauce

1 cup water


Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.

Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.

Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.

Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.


Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Per Serving: 331 calories; 20.9 g fat; 18.9 g carbohydrates; 16.3 g protein; 75 mg cholesterol; 865 mg sodium. Full nutrition