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Ricotta Meatballs with The Crispy Topping
These Ricotta Meatballs are an easy and delicious family favorite! Tender, juicy homemade meatballs with a jar of good marinara and a crispy topping to finish it all off. YUM!
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Instructions
- 01
Preheat the oven to 400 degrees. Mix all meatball ingredients together.
- 02
Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
- 03
Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
- 04
Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated.
- 05
Mix the 1/4 cup panko, 1/4 cup parmesan cheese, 2 teaspoons olive oil, and parsley in a small bowl. Sprinkle on top of the meatballs and sauce.
- 06
Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for the last 2-3 minutes to get the crispies nice and golden (just watch it so it doesn’t burn).
- 07
You’re Done! Get into this! SO good served with a green salad and garlic bread for dunking into the sauce!
Nutrition
per serving
- Calories
- 388
- Protein
- 29.7g
- Carbs
- 25g
- Fat
- 18.7g
- Fiber
- 3.7g
- Sugar
- 8.8g
- Sat. fat
- 6.8g
- Sodium
- 1535.8mg
- Cholesterol
- 87mg
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