I Heart Naptime · by Jamielyn Nye★ 5.0 (2)
Baked Ricotta Meatballs
NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 53%
CARBS 25G22% OF CAL
4G FIBER0G ADDED0G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 29G57% OF CAL
11G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, juicy baked meatballs made with ricotta and finished in marinara sauce. Classic Italian comfort with a rich, comforting finish.
mainitalianbeef🍪 sheet pan🍳 skillet🔥 oven
View the full recipe on I Heart Naptime →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 32 ounces marinara sauce
- 1 pound 80% lean ground beef ((could substitute with half pound ground pork and half pound ground beef))
- 1 large egg (, beaten)
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup finely chopped onion
- 2 teaspoons minced garlic
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 2 Tablespoons chopped fresh Italian flat leaf parsley (, optional)
- 1 cup ricotta cheese
- 1 teaspoon minced garlic
At a glance
PER SERVING · TIME 60M
CAL 23%·PRO 53%
CARBS 25G22% OF CAL
4G FIBER0G ADDED0G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 29G57% OF CAL
11G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1296mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 978mg
- Calcium
- 235mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.