Panko Crusted Ricotta Meatballs

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This recipe was an act of pure randomness.  I was staring at a half empty can of ricotta cheese that was left over from lasagna night.  As a thrifty shopper, I was determined to make use of it before it went bad.  And the panko crust?  I was inspired by the crunch of yummy chicken parmesan.  And so, these panko crusted ricotta meatballs were born! The result? A juicy meatball with a fantastic crunch.  This one’s a keeper!

Ingredients

1 lb lean ground beef or turkey
1 onion, finely chopped
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 teaspoons salt
1/2 teaspoon black pepper
2/3 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 + 1 cup panko breadcrumbs, divided
1 large egg, beaten
Olive oil, for frying

Directions

Preheat your oven to 375F.

Saute the chopped onions and garlic with a teaspoon of olive oil over medium heat for 2-3 minutes.  Add in the oregano and red pepper flakes, to wake up their flavors.

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Once the aromatics are softened, set them aside to cool.

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In a large mixing bowl, add in the beef, onions, garlic, parsley, ricotta, parmesan, 1/4 cup of panko, salt, pepper and the egg.

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Using a fork, stir the mixture to combine.  I like using a fork because it keeps the meat from getting overworked.

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Using an ice cream scoop, portion out the meatballs and shape them with your hands.

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Roll each meatball in the left over panko crumbs (1 cup) and pat them lightly to remove the excess breading.

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Coat the bottom of a frying pan with olive oil (about 1/3″ of oil).  Heat to medium high heat and brown the meatballs on both sides.

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Drain them on a paper towel, then place them onto a baking rack and bake at 375F for 15-20 minutes, or until they’re cooked through.  This will depend on the size of your meatballs.  Serve with pasta, a sprinkle of parmesan cheese and some parsley! Delish!

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[gmc_recipe 5239]

Panko Crusted Ricotta Meatballs

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2 Responses

  1. 5 stars
    I do something similar. On days when I don’t feel like cheese, I omit the cheese and add an extra egg. I also use a little less salt and instead of oregano, I use Italian spices mix, 1teaspoon. I also use shake n bake bread crumbs for the exterior, they are thicker than normal bread crumbs but smaller than panko, that way they don’t overpower the meatball itself.

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I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.