Name: Ricotta Mozzarella Meatballs
Total time: PT1800.0S
Yield: 4
Ingredients: 3/4 cup Grated Parmesan Cheese; 1 cup Ricotta Cheese; 1 cup Shredded Mozzarella Cheese; 2 pound 80/20 Lean Ground Beef; 2 Egg; 3/4 cup Seasoned Breadcrumbs; 3/4 cup Fresh Parsley; 1 1/2 teaspoon Garlic Powder; 1 teaspoon Salt; 1 teaspoon Ground Black Pepper

These cheesy Italian meatballs are made with Galbani Ricotta and Mozzarella for rich flavor and tenderness in every bite. A family-friendly dinner recipe that’s perfect with pasta or on a sub—classic comfort food made even better.

Oven

Ricotta Mozzarella Meatballs

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Grated Parmesan Cheese

Ricotta Cheese

Shredded Mozzarella Cheese

80/20 Lean Ground Beef

pound

Seasoned Breadcrumbs

Fresh Parsley

Garlic Powder

teaspoon

Salt

Ground Black Pepper

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, beat 2 {@0:} and set aside.

In a small bowl, beat 2 Egg (2 N/A) [beaten] and set aside.

In a small bowl, beat 2 Egg (2) and set aside.

Combine the {@5:}, {@0:}, {@2:}, {@1:}, {@3:}, {@7:}, {@6:}, {@8:}, and {@4:} in a larger bowl. Add eggs and mix together with hands.

Combine the Ricotta Cheese (1 cup), Shredded Mozzarella Cheese (1 cup), Grated Parmesan Cheese (3/4 cup), 80/20 Lean Ground Beef (2 pound), Seasoned Breadcrumbs (3/4 cup), Fresh Parsley (3/4 cup), Garlic Powder (1 1/2 teaspoon), Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon) in a larger bowl. Add eggs and mix together with hands.

Using an ice cream scoop drop meat mixture onto the baking sheet and form into approximately 2 ½ ounce meatballs.

Bake meatballs for 12-15 minutes. Remove when internal temperature is 160 degrees F.

Add to sauce or top your favorite pasta and serve. Freeze any leftovers.

Ricotta Mozzarella Meatballs

5.0

30MINS

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