This meatball recipe was an item on our first dish served at the inaugural Nebraska City Farm to Fork event in 2016. It has been a fan favorite as an appetizer, with our marinara sauce over fresh pasta or garlic mashed potatoes or in a meatball sub sandwich. It’s super moist, easy to make and only a few simple ingredients.
Ricotta Italian Meatballs
Ingredients
- ½ pound ground pork
- ½ pound ground beef
- ¼ cup yellow onion finely chopped
- 3 cloves fresh garlic minced
- 1 cup ricotta cheese
- ½ cup parmesan cheese fresh grated
- 1 egg beaten
- 1/3 cup flat leaf parsley rough chopped
- 1 teaspoon dried Italian seasoning crushed between fingertips (see Italian Seasoning recipe)
- A few grates fresh nutmeg
- A pinch or two of ground sea salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients into a large bowl, make sure to not over mix!
- Roll mixture into 1 1/2 inch sized meatballs.
- Brown in frying pan over medium-high heat and finish in oven for 18 to 20 minutes until cooked through.
Notes
Serve with your favorite marinara sauce, over pasta or spaghetti squash