Giant Meatballs With Ricotta
These giant meatballs with ricotta bring all the cozy vibes. We’ve packed them with flavor using Gourmet Garden™ Minced Garlic Paste and served them on a bed of creamy ricotta, infused with some of our favorite Gourmet Garden™ Lightly Dried Herbs for even more fresh flavor. This recipe is perfect for a quick and comforting meal!
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- ¼ cup plain bread crumbs
- 1 large egg
- 2 teaspoons Gourmet Garden™ Minced Garlic Stir-In Paste
- 2 teaspoons Gourmet Garden™ Lightly Dried Italian Herbs
- 1.5 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
Whipped Herbed Ricotta
- 1.5 cups whole milk ricotta cheese
- ½ cup heavy whipping cream
- ¼ cup freshly grated parmesan cheese
- 1 teaspoon Gourmet Garden™ Lightly Dried Chives
- 1 teaspoon Gourmet Garden™ Lightly Dried Basil
- 1 lemon, zested
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
Assembly
- 2 cups marinara sauce, warmed
- grated parmesan cheese, for garnish
- Gourmet Garden™ Lightly Dried Chopped Parsley, for garnish
Nutrition Info
- Calories 1001
- Fat 68g
- Carbs 21g
- Fiber 2g
- Sugar 6g
- Protein 75g
Estimated values based on one serving size.
This recipe isn’t available to shop.
Unfortunately, not all our recipes can be shopped through Tasty.
Preparation
- Preheat the oven to 400°F (200°C).
- Make the meatballs: In a large bowl, mix the beef, pork, bread crumbs, egg, Gourmet Garden™ Minced Garlic Stir-In Paste, Gourmet Garden™ Lightly Dried Italian Herbs, salt, black pepper, and red pepper flakes.
- Divide the mixture into 6 equal portions and form into 6 balls, about 2½–3-inches round. Place the meatballs in a 9-inch square baking dish, spacing at least ½ inch apart.
- Bake for 28–30 minutes, or until the internal temperature reaches 160°F.
- Make the whipped herb ricotta: In a medium bowl, add the ricotta and cream.
- Using a hand mixer on medium-low speed, whip until light and fluffy, about 1 minute.
- Add the Parmesan, Gourmet Garden™ Lightly Dried Chives, Gourmet Garden™ Lightly Dried Basil, lemon zest, salt, and pepper to the bowl. Fold until evenly combined.
- Remove the meatballs from the oven. Add the marinara. Bake for another 8-10 minutes, or until marinara is warmed through.
- To serve, spread a large plate with the whipped herbed ricotta. Top with the meatballs and marinara sauce. Garnish with more Parmesan before serving.
- Enjoy!