Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 cup whole milk ricotta cheese
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp ground nutmeg
  • 24 oz marinara sauce

Instructions:

  1. In a large mixing bowl, whisk together the egg, ricotta, Parmesan, minced garlic, salt, pepper, and nutmeg until well combined.
  2. Add the ground beef and panko breadcrumbs to the ricotta mixture. Use your hands to gently fold the ingredients together until just combined, being careful not to overwork the meat.
  3. Line a rimmed baking sheet with parchment paper. Using a 1.5-inch cookie scoop, portion the mixture into approximately 20-22 meatballs. Roll lightly between palms without compressing.
  4. Preheat oven to 400°F (200°C). Bake the meatballs for 15–20 minutes until the tops are golden brown and the internal temperature reaches 160°F.
  5. Warm the marinara sauce in a wide skillet. Transfer the baked meatballs into the sauce and simmer for 5 minutes before serving.