Ricotta Meatballs with the Crispy Topping
Tender ricotta meatballs simmered in rich tomato sauce and topped with a buttery, golden breadcrumb crust. The perfect cozy skillet meal packed with flavor and texture.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup whole milk ricotta
- 1 large egg
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup plain breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 400°F and grease a baking dish or oven-safe skillet.
- In a large bowl, combine ground beef, ricotta, egg, Parmesan, garlic, breadcrumbs, parsley, salt, and pepper. Mix gently.
- Form mixture into meatballs and place them in the baking dish.
- Bake for 20 minutes until set.
- Meanwhile, heat olive oil in a saucepan. Add crushed tomatoes, oregano, and red pepper flakes. Simmer for 10 minutes.
- Pour tomato sauce over meatballs and return to oven for another 10 minutes.
- In a small skillet, melt butter and toast panko until golden.
- Sprinkle toasted breadcrumbs over meatballs just before serving.
Notes
- Do not overmix the meatball mixture for the best texture.
- Toast the panko in butter for the most flavorful crunch.
- Add the topping right before serving to keep it crispy.
- Great with garlic bread, pasta, or polenta.
Find it online: https://dishmio.com/ricotta-meatballs-with-the-crispy-topping/