Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 cup whole milk ricotta, drained
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the egg, drained ricotta, grated Parmesan, minced garlic, parsley, oregano, salt, and pepper until well combined.
  3. Add the lean ground beef and Panko breadcrumbs to the ricotta mixture.
  4. Using clean hands or a spatula, gently fold the ingredients together until just combined, being careful not to over-work the meat to maintain a tender texture.
  5. Using a 1.5-inch mechanical cookie scoop, portion the mixture and gently roll into uniform spheres (approximately 16 meatballs).
  6. Arrange the meatballs on the prepared baking sheet and roast for 18-20 minutes, or until the exterior reaches a mahogany brown and the internal temperature reaches 160°F.