Easy Baked Meatballs With Ricotta & Sun-dried Tomatoes
These baked meatballs are so quick and easy to make, and taste delicious. Very versatile as well; use them in wraps for dinner, on salads for lunch or alongside an over easy egg at breakfast.
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Servings: 12 meatballs
Ingredients
Meatballs:
- 1 lb ground beef
- ½ cup whole milk ricotta cheese
- ¼ cup finely chopped sun-dried tomatoes (packed in oil)
- 1 large egg , lightly beaten
- 2 cloves minced garlic
- 1 teaspoon powdered onion granules
- 2 teaspoon lemon zest
- ½ tablespoon kosher salt
Ricotta Spread:
- 1 cup whole milk ricotta cheese
- 2 tablespoon fresh chopped parsley
- 2 teaspoon lemon zest
- 2-3 tablespoon lemon juice (depending on acidity of lemons)
- 1 teaspoon garlic powder
- 1-2 teaspoon kosher salt , to taste
- ½ teaspoon black pepper
- 2 teaspoon sun-dried tomato oil from jar
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with aluminum foil.
- Combine all the meatball ingredients and roll into equal size balls so you have 12 meatballs.
- Bake for 15 minutes and then broil for 2 minutes to aid in browning.
- For spread, combine all ingredients in a medium bowl and salt to taste.
- Spread ricotta mixture on flat bread and add meatballs. Garnish with onions, parsley, and more sun-dried tomatoes.
Notes
- Ricotta is a very mild flavored cheese. If you want your spread to have more punch, add additional salt, pepper, garlic powder and lemon juice in small bits to taste. I prefer a zinged up version but some may prefer milder, so it's all about tasting as you go!
- Recipe adapted via Cook Real Food Everyday
Nutrition
Calories: 166kcal | Carbohydrates: 3g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 549mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg
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