Been wanting to make authentic Italian meatballs. I got some recipes to try:

Ricotta Meatball recipe:

  • 2lbs 80/20 ground beef (you can use pork/beef mix as well)
  • Olive oil for sauté
  • 1/2 onion
  • 8 garlic cloves
  • 2 eggs beaten
  • 1 cup Whole milk Ricotta cheese
  • 1 cup Panko crumbs
  • 1/2 cup chopped parsley
  • 1 cup fresh grated Parmigiano
  • Tablespoon Italian seasoning
  • Salt and pepper to taste
  • Sauté onion and garlic until translucent. Let cool.

Mix Panko and Ricotta and let sit for 20 minutes. Then mix all ingredients in the ricotta mixture. Mix well and then add ground beef. Mix with hands. Don’t over mix! On lined baking sheet with parchment paper, form 2” sized meatballs. Makes 16 large meatballs. Bake 12-15 minutes on 425 and then broil for 5-8 minutes.

Add to sauce and simmer for 30 minutes! They are delicious and so moist!

Meatball recipe from Marianne Fiorucci (mom’s recipe) from “We Are Italians – The Recipe Exchange”

  • 1lb chopped meat makes about 8 meatballs
  • 3/4 cup bread crumbs
  • 1 or 2 eggs
  • 1/4 cup Grated cheese
  • 1tsp parsley
  • 1-3 cloves of grated garlic
  • 1/4 wine
  • Salt and pepper to taste
  • Optional – Roll meatballs in bread crumbs, are in small amount of oil.

Suggestion to also freeze them raw.

Recipe from Leah Majirsky Williams from Italian group.

Here’s how I make my meatballs….

Lena Shore yes! I add ricotta to my meatballs and we love it. I don’t have measurements really but here’s the general idea. Meatballs take practice and tweaking to get them just how you like them. 

  • 2 lbs ground beef (80/20) and 1 lb of ground pork. 
  • 1 egg
  • 2-3 handfuls of breadcrumbs
  • 2-3 handfuls of grated romano 
  • About a cup of ricotta
  • I add some grated onion (I don’t like chunks of onion, just the flavor)
  • Salt, pepper and fresh chopped parsley. Mix together but don’t over mix them. 

Roll into golf ball sized balls and place on a baking sheet. Drizzle with olive oil and bake at 350 for about 15 minutes until half way done. Add to sauce to simmer and cook through. 

There’s lots of variations. Some use fresh bread soaked in milk instead of breadcrumbs. Some people fry instead of bake. This is how I make them. You have to experiment a little to see what you like best.

  • 1.5 lbs of 80/20 beef
  • 3 eggs
  • 1/2 C bread crumbs
  • 1/4 C parm
  • 1T parsley
  • 1T garlic powder
  • Salt and pepper to taste
  • Then I added 3/4 C ricotta!

I also found this YouTube video to understand how the soaking of the breadcrumbs works.

Posted in , , on October 2, 2022
Recipe entered by: Lena

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