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Expert Advice

Italian Meatballs

Italian Meatballs

Susan Maria Leach  /  3/28/2019  /  Facebook  /  Twitter  / 
Meatballs are so tasty and the more you make them the better you get! This is the way my grandma made them but I use ricotta instead of bread crumb to keep the meat tender and juicy. Your entire family will go crazy over these. Meatballs are a fast light weeknight supper to serve with a wooden bowl of salad - or make spaghetti for your family!

Sometimes I will make these meatballs and use a jar of Rao's sauce for a simmer OR I will make a pot of Quick Tomato Basil Sauce and throw them in. 


  • 1¼ pounds lean ground beef or beef & pork meatloaf mix
  • 1 large egg
  • 1/2 cup ricotta
  • 1/3 cup freshly grated Parmesan or Locatelli cheese
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1/2 cup chopped flat leaf parsley - don't skip this, fresh parsley is the key to flavor and color


Preheat oven to 375 degrees.

Blend the ground meat with the egg, ricotta, cheese, salt, pepper, thyme, garlic and parsley in a large bowl until well blended. Roll the mixture into twelve portions, 2 inches in diameter. I use a metal ice cream scoop to portion my meatballs.

Arrange the meatballs on a parchment or foil lined baking sheet. Bake 15 minutes - they will not be cooked all the way through. Set aside to add to sauce. 

Prepare a pot of Quick Tomato Basil Sauce, adding the meatballs plus all the juices from the baking sheet. Lower heat and simmer 15 to 20 minutes.

Serve on a plate with a scoop of ricotta if desired and a lightly dressed green salad.

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