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Mini Ricotta Meatballs with Herbed Tomato Sauce

Tender meatballs made with ricotta cheese and seasoned ground beef, served in herbed tomato sauce. Perfect for family gatherings and cozy dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 cup Ricotta cheese Ensure it's fresh.
  • 1 pound Ground beef (ensure Halal) Can substitute with turkey or chicken.
  • 1 cup Breadcrumbs Preferably Italian seasoned.
  • 1 large Egg Helps bind the mixture.
  • ½ cup Parmesan cheese, grated For added flavor.
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 2 tablespoons Herbs (like parsley, basil), chopped Fresh herbs enhance flavor.
Sauce
  • 2 cups Tomato sauce Choose your favorite brand or homemade.
  • Olive oil For drizzling over meatballs before baking.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ricotta cheese, ground beef, breadcrumbs, egg, Parmesan cheese, salt, pepper, and chopped herbs. Mix gently but thoroughly.
Forming and Baking
  1. Use your hands to shape the mixture into small, bite-sized meatballs, roughly the size of a golf ball.
  2. Place them on a baking sheet lined with parchment paper to prevent sticking.
  3. Drizzle some olive oil over the meatballs and bake in the preheated oven for about 20 minutes or until golden brown.
Making the Sauce and Serving
  1. While the meatballs are baking, heat the tomato sauce in a saucepan over medium heat. Allow it to simmer, so the flavors develop.
  2. Once the meatballs are cooked, add them to the sauce. Let them simmer together for an additional 5 minutes. Serve hot with pasta, or enjoy them on their own.

Notes

For a lighter option, consider using ground turkey or chicken. Ensure not to overmix the meatball mixture for tenderness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.