There’s nothing more I love than a bowl of meatballs and pasta. I don’t make it near as often as I’d like – trying to not eat pasta all the time and my husband is not a big fan of spaghetti. I know … his Italian grandmother would not be happy!!
These meatballs were moist and delicious. I really enjoyed the mix of beef and ricotta – plus they’re low carb since there is no breadcrumbs used. This is also a quick recipe that can be made during the week. You could easily speed it up by preparing the meatballs ahead of time. Then toss them in sauce while you’re cooking the pasta.
16 oz lean ground beef
2/3 cup part-skim ricotta
1/3 cup Parmesan cheese
2 egg whites, whisked
1 garlic clove, minced
1/4 cup minced fresh parsley
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp fresh ground pepper
Preheat your oven to 400 degrees. Line a baking sheet with foil and then spray with nonstick cooking spray. Set aside. In a bowl, combine all the ingredients. Mix until just combined. Be careful not to over mix as you’ll have dense, dry meatballs.
Using a small cookie scoop, scoop out the meatballs and roll into balls. Place on the prepared baking sheet. Bake for 20 to 25 minutes or until brown and cooked through. Add to warmed marinara sauce and serve over pasta.
Source: The Lemon Bowl
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