Ricotta Meatballs

Prep Time 20

Cook Time 25

Cooling Time 5

Total Time 50

Servings meatballs

Ingredients

▢ 1 lb ground Italian sausage sweet, mild or hot depending on your preference
▢ 1 large egg
▢ ½ cup Italian seasoned bread crumbs
▢ 2 tablespoons sticky white rice cooked
▢ 4 ounces ricotta cheese

Instructions

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 sausage, egg, bread crumbs, rice and 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 160°F (71°C) with a meat thermometer.

Notes

You can also cook the meatballs on a parchment paper-lined baking sheet.

Ricotta-stuffed meatballs: Combine sausage, egg, bread crumbs and rice in a bowl. Use your thumb to put a small dent in the meatball. Fill the dent with 1 teaspoon ricotta and add more meat mixture on top to make a meatball again. If you do this method, be sure to bake on a wire rack so the cheese won't ooze out and burn.

Nutrition