Ricotta Meatballs

Prep Time 20

Cook Time 25

Cooling Time 5

Total Time 50

Servings meatballs

Preheat oven to 400°F (200°C). Place an oven-safe, metal wire baking/cooling rack on top of a cookie sheet. Spray with nonstick cooking spray.
Combine 1 lb ground Italian sausage, 1 large egg, ½ cup Italian seasoned bread crumbs, 2 tablespoons sticky white rice and 4 ounces ricotta cheese in a mixing bowl.
Form one sphere by hand with about 2 tablespoons of the meatball mixture and rolling into a round ball shape. Repeat with remaining mixture to make about 12 meatballs. Place on the prepared baking sheet, spacing the meatballs a few inches apart.
Bake for 10 minutes, or until sausage is fully cooked when you cut into the meatball. The interior of the meatball should read 165°F. with a meat thermometer.

Drain wet ricotta. If there's excess liquid in the container, drain it before adding the ricotta to the mixture.

Don't overmix. Mix just until everything is combined to help keep the meatballs tender.

Keep them evenly sized. A cookie scoop makes it easy to portion the meatballs so they cook evenly.

Check for doneness. Use a meat thermometer to make sure the sausage is fully cooked in the center.

Stovetop option: You can also cook the meatballs in a skillet or Dutch oven over medium heat until fully cooked.