Grammy's Kitchen · Meatballs · Ricotta Meatballs
One of 38 meatballs recipes we measured
from therecipecritic.com
It ranks #2 of 38 for glaze depth among the meatballs recipes we compared. 1 cooks on therecipecritic.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| binder | 15% | 0% |
| egg | 19% | 10% |
| dairy | 0% | 6% |
| aromatics | 16% | 9% |
| salt | 1% | 1% |
| liquid | 0% | 12% |
| vegetables and beans | 84% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound lean ground beef |
| 85 g | 3/4 cup ricotta cheese (full fat) |
| 100 g | 2 large eggs |
| 81 g | 3/4 cup breadcrumbs |
| 75 g | 1/2 yellow onion (finely minced) |
| 12 g | 4 cloves garlic (finely minced) |
| 12 g | 2 tablespoons fresh parsley (chopped) |
| 12 g | 2 tablespoons fresh basil (chopped) |
| 6 g | 1 tablespoon Italian seasoning |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon pepper |
| 14 g | 1 tablespoon olive oil |
| 454 g | 16 ounces Homemade Marinara |
Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Adding the ricotta made these so soft and moist! I hate a dry hard meatball so these were absolutely delicious! ?” — a cook, 5.0★