GIANT MEATBALLS

Craving those giant meatballs you have at restaurants for appetizers or atop your pasta? Then these will hit the spot. Delicious, tender meatballs atop herbed ricotta make the perfect dish! This giant meatball recipe is actually quite simple and will be a favorite in no time at all!

Course Appetizer, Appetizers, entree, Main Course, Main Dish

Cuisine Italian

Keyword appetizers, dinner, easy dinner, italian

Prep Time 15

Cook Time 30

Servings

Calories 458kcal

Author Luci Petlack

Ingredients

Meatballs

1 pound ground beef
¼ cup Italian-seasoned bread crumbs
1 large egg
1 teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Herbed Ricotta

¾ cup whole milk ricotta
¼ cup freshly grated or shredded parmesan
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
½ teaspoon fresh thyme leaves
Pinch fine sea salt
Pinch ground black pepper

1 cup prepared marinara warmed
Chopped fresh parsley for garnish

Instructions

Meatballs

Preheat the oven to 400 degrees F.
Start by making the meatballs. Place the beef, bread crumbs, egg, basil, garlic powder, salt, and pepper in a medium bowl. Use clean or gloved hands to mix all ingredients. Form into 4 round balls.
Place in a shallow baking dish (large enough that there is at least a ½ inch of space around each meatball). Bake for 28 to 30 minutes, until the internal temperature reaches 160 degrees F.

Herbed Ricotta

While the meatballs bake, make the ricotta. Add the ricotta, 2 tablespoons of the parmesan, chives, parsley, thyme, salt, and pepper to a small bowl. Stir to combine all ingredients.*
To serve, spread two plates or shallow bowls each with half of the ricotta. Top each plate with two meatballs and marinara sauce. Garnish with the remaining parmesan and fresh parsley before serving.

Notes

*If making the ricotta ahead of time, refrigerate after combining herbs and cheese. Remove from refrigerator when you when you start making and baking the meatballs!

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