Beef And Ricotta Meatballs



1/2 Onion, Minced

2 Tablespoon Olive Oil

3 Cloves Minced Garlic Cloves

1 lb. Ground Beef

1 Cup Whole Ricotta Cheese

1/4 Cup Packed, Chopped Italian Parsley

1 Egg, Beaten

1 1/2 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

1 Pinch Cayenne Powder

1/3 – 1/2 Cup Gluten Free Panko Crumbs

2 Tablespoon Olive Oil

1 28 ounce Jar Nana Pat’s Spicy Marinara Sauce OR Spicy Tomato Sauce

1 1/2 – 2 Teaspoons Italian Seasoning

1 Cup Water


In a large skillet, saute onions in the olive oil, then add the garlic.

Transfer to a bowl.

In a large bowl combine beef, ricotta, parsley, beaten egg, salt, pepper and cayenne and panko crumbs.

Roll 2 tablespoons of the mixture into 1-2 inch balls.

Place 2 tablespoons of oil in the same skillet.

Brown the meatballs on all sides.

Holding crumpled paper towel, remove excess grease from the skillet.

Pour marinara sauce and water over the meatballs.

Stir to combine-add in the Italian seasoning.

Simmer then reduce heat to medium-low.

Stir occasionally until meatballs are cooked through about 30 minutes

Serve on pasta noodles – I use Aurora Foods Fettucini Gluten Free Noodles

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