Mmmeatballs. Recipe



  • Approx 2 lbs ground beef/veal/pork mix
  • 2 garlic cloves, minced
  • 1T onion minced and mixed in EVOO
  • 3T pecorino/romano cheese, grated
  • 3 pinches of black pepper
  • 4 pinches of kosher salt
  • handful chopped parsley
  • 1T basil
  • 3-5 T ricotta cheese (as a binding agent)

How to make Mmmeatballs.

I love the binding agent in this recipe. Ricotta cheese instead of eggs or bread crumbs.  Enjoy!!

Mix all until combined. Roll into balls (size is your preference). I use a technique where I throw the ball hard from hand to hand, removing all air pockets, then shape.

Fry in about a 1/2 inch of EVOO until all sides are browned.

Add to your favorite sauce and simmer for at least an hour, and up to 3 hours.

Question from the Chef

“What's your favorite way to cook meatballs?”

  • jasonberg
    jasonberg says

    love the ricotta idea!

  • Haileysmommy85
    Haileysmommy85 says

    I tried this and served with my Swedish meatball sauce over egg noodles and I got compliments on my savory meatballs!

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