You’ll never buy the frozen meatballs again, I promise, once you make these babies. They are so easy and fast, it’s hardly any more effort than throwing down the frozen ones. Plus, you can freeze these yourself and be a perennial rock star!
- 1 pound ground beef
- 1/2 container of ricotta cheese
- handful of grated parmesan
- 3 garlic cloves, minced or pressed
- 1 egg
- 1/2 cup breadcrumbs (or gluten-free crumbs, in my case)
- salt and pepper (lots)
- 1 tsp dried basil or a handful of fresh leaves, chopped
In a big bowl, mash everything together with your bare hands. Yep. It’s the only way to get a nice, well mixed meatball. Divide into 12 equal-ish portions, and roll into balls. Yep, they’re big. Two is more than enough of a serving. Feel free to make a bunch of mini ones if you prefer, but we like ’em big in our house.
Place in a baking dish with a little space around each of them, and bake at 400* for 30-40 minutes, or until browned. Obviously they would need less time if you opt for the mini balls. Serve with homemade marinara or whatever sauce you love best. Top with basil and more parmesan.
That’s it. If you want to freeze them, do so after they cool. Then just microwave or bake when you want to have meatbally goodness.