Ricotta-Parmesan Meatballs {gluten free}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 18 (2 meatballs per serving)
Ingredients
  • 2 pounds lean ground beef or bison
  • 2 pounds ground pork (not so lean - this is where the flavor comes from!)
  • 2 medium onions, minced ((I use the food processor)
  • 1 small bunch parsley, finely chopped (throw in food processor with the onions)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 large eggs
  • 1 cup whole milk ricotta cheese
  • 1 cup finely grated Parmigiano Reggiano cheese
  • 2 cups oats, finely ground (or breadcrumbs if you don't need gluten free)
Instructions
  1. Mix the two meats gently with your hands or a fork in a large bowl. Add the onion, parsley, salt, pepper, eggs, and ricotta, and use a fork to incorporate the ingredients so as not to pack down the mixture too much. Add the cheese and oats and gently mix with your hands just until combined, taking care not to overwork the meat.
  2. Line 3 baking sheets with either silicone liners or parchment paper. Use a ¼ cup ice cream scoop to portion the meat into 36 meatballs, placing 12 on each baking sheet. Gently form into balls and then bake at 375 degrees for 20 minutes, rotating the baking sheets every 5 minutes to ensure even cooking.
  3. Line a 4th baking sheet with clean parchment paper and remove cooked meatballs from the baking sheets and place onto clean baking sheet. Freeze completely, and then store in freezer bags in the freezer until needed.
  4. Meatballs can be microwaved to thaw or thawed in the refrigerator. If using in sauce, simply simmer in the marinara sauce until heated through.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2017/12/ricotta-parmesan-meatballs-gluten-free/