Posted by: marthabernie | May 10, 2015


When I make meatballs, I like to make a lot at a time and freeze several portions.  This is one of my favorite recipes because the ricotta cheese makes the meatballs moist and tender.


1 egg, slightly beaten

1 pound ground beef

1 pound bulk Italian sausage

1-1/2 cups ricotta cheese

1 cup panko crumbs

1/2 cup finely chopped onion

1/2 cup grated Parmesan cheese

1/4 cup fresh minced garlic

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh parsley

1-1/2 teaspoons kosher salt

2 to 4 cups of your favorite spaghetti sauce

Additional grated Parmesan cheese

Preheat oven to 450 degrees F.  Combine egg, beef, sausage, ricotta, panko, onion, 1/2 cup Parmesan, garlic, thyme, 1 tablespoon parsley and salt.  Form into 40 1-1/2 inch meatballs.  Heat oven proof skillet with olive oil.  Half at a time, brown meatballs in hot skillet about 10 minutes per batch.  Return all meatballs to skillet and bake 10 minutes until done (160 degrees F).  Spoon sauce into two small serving dishes.  Place meatballs in sauce, turning to coat.  Sprinkle with additional Parmesan.  Serve meatballs with bamboo skewers.


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