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Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.

Source: Mad Hungry, May 2011



Cook's Notes

Meatballs can be formed and chilled until ready to cook.

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How would you rate this recipe?
  • Pizziobrien
    12 JUL, 2015
    I have been waiting for months to try this and finally got a chance to do it this weekend. It was fabulous!! I found a beef, veal and pork mix at my regular supermarket. Of course the ricotta comes in a 15 oz tub so it wasn't a lb. I followed it almost exactly and used fresh herbs from my garden. The only change I made was to add 2 tsp of garlic powder. I felt it needed it. And since the meat came in 1.3 lb packages mine had a bit more meat than the recipe called for. But wow. Soft & delicious!
  • MS112608976
    17 NOV, 2013
    i used 3 cups panko crumbs&did not soak in milk.added whip cream intsead of whole milk.recipe is awsome!
  • deshel
    13 JAN, 2013
    This recipe is great. I had only extra lean ground beef (cant find ground veal around here) & since I didn't have veal I didn't bother with pork. Would love to have the nutritional info on it. Just want to know how many calories, carbs etc for adding up the daily calories. I would assume it would be a once in awhile treat. They are the lightest & fluffiest meatballs I can ever remember .

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