Ricotta Meatballs

  • Ingredients:
    1 pound ground beef
  • 1 28 ounce jar of marinara (I use Rao’s)
  • ¾ cup Ricotta cheese
  • 2 tablespoons Little Eataly seasoning
  • 3 cloves garlic, minced
  • ½ white onion, finely chopped
  • 1 egg
  • ½ teaspoon baking soda
  • ¼ cup bread crumbs (I use gluten free)
  • 2 cups shredded mozzarella cheese
  • Grated Parmesan for topping
  • ¼ cup chopped parsley for topping
  • 12-16 ounce package of spaghetti (I use Rummo gluten free Spaghetti)
Ricotta Meatballs

Notes* *If you have leftovers, make meatball sliders the next day. Put one meatball in a King’s Hawaiian roll, top with mozzarella and toast in the oven at 375 degrees until cheese is melted and bubbly.

Instructions

Step 1:
Preheat oven to 375

In a dutch oven, pour the whole jar of marinara sauce in the bottom of the pot and put on a low simmer while you prep the meatballs.

Step 2:
In a large bowl, mix ground beef, ricotta cheese, Little Eataly seasoning, garlic, onion, baking soda, egg and bread crumbs until combined.

Step 3:
Form the meat mixture into golf ball-sized meatballs (this will make around 20, depending on size)

Step 4:
Add the meatballs to the simmering marinara.

Step 5:
Cover dutch oven with a lid and cook on low flame for 15 minutes. 

Step 6:
Get a large pot of water boiling for the spaghetti.

Step 7:
Uncover the meatballs, top with mozzarella cheese and place in the preheated oven.

Step 8:
Cook uncovered for 13-15 minutes, until cheese is melted and bubbly.

Step 9:
While the meatballs are cooking in the oven, boil the noodles. 
Serve the meatballs over spaghetti and top with grated parmesan cheese and chopped parsley.