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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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Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 12 meatballs
Author:Andrea

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 tsp powdered onion granules
  • 2 tsp lemon zest
  • ½ tbsp kosher salt

Ricotta Spread:

  • 1 cup whole milk ricotta cheese
  • 2 tbsp fresh chopped parsley
  • 2 tsp lemon zest
  • 2-3 tbsp lemon juice (depending on acidity of lemons)
  • 1 tsp garlic powder
  • 1-2 tsp kosher salt , to taste
  • ½ tsp black pepper
  • 2 tsp 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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