Giant Ricotta Cheese Beef Meatball
Prep time
Total time
One pounder meatball made with ground beef, ricotta cheese, seasonings and baked until tender and cooked through.
Serves: 4 servings
  • 2 tbsp. olive oil
  • ¼ cup onion, diced small
  • 1 tsp. garlic, minced
  • 1 lbs. Lean Ground Beef
  • ¼ cup whole what panko bread crumbs
  • ¼ cup egg substitute or 1 egg
  • 1 dash salt
  • 1 dash pepper
  • 1 tsp. basil, dried
  • 1 tsp. oregano
  • ¼ cup ricotta cheese, fat free
  • 1 tbsp, Parmesan cheese, shredded
  • ¼ cup olive oil
  • 1 25oz jar marinara sauce (3 cups)
  1. Preheat oven to 350 degrees
  2. In an oven safe skillet add 2 tbsp. olive oil, onion and garlic. Saute over medium heat for about 5 minutes, until onion and garlic are tender. Drain onions and garlic onto a paper towel and squeeze out any of the oil. Place in a medium bowl to cool.
  3. Once onions and garlic are cool in the same bowl, add ground beef, bread crumbs, egg substitute, salt, pepper, basil, oregano, ricotta cheese and parmesan cheese. With your hand mix until combined. Carefully form into a large meatball. Do not form it into a tight ball, just a nice loose ball.
  4. In the same skillet as you used for the onions and garlic, add ¼ cup olive oil and place meatball in pan. Brown each side of the meatball. I used a spatula to turn the meatball to the other sides. If the meatball starts to fall a part, gently form it back into a ball. If it is sticking to the pain, add a pinch more olive oil. Once meatball is browned on all sides, take meatball out and clean the skillet.
  5. Add a little bit of the marinara sauce to the skillet and place the meatball in the center of skillet and pour the remaining marinara sauce over the meatball. Slowly bring to a boil.
  6. Once the sauce is boiling, place the skillet into the oven and bake for 60 - 70 minutes or until the internal temperature reaches 160 degrees.
Here is the recipe to use the ingredients above to make into 12 meatballs instead of one big one. Just omit the marinara sauce, olive oil and browning the meatballs.

Preheat the oven to 400 degrees F.

In a large mixing bowl combine all of the ingredients except the olive oil and marinara sauce.

Using a food scale, weigh meatball mixture to 1.5-ounce portions, about the size of a golf ball. Roll into a ball and place each meatball into a mini muffin pan tin.

Bake for 20 - 25 minutes or until golden and cooked through.

Let them cool, Use immediately or freeze for future use.

Calories for the Giant meatball: 445, Fat: 28.3, Cholesterol: 60, Sodium: 919, Potassium: 66, Carbs: 18.8, Fiber: 3.9, Sugar: 5.9, Protein: 30

Calories for 1 meatball making them into 12 smaller ones: 63, Fat: 1.7, Cholesterol: 20, Sodium: 61, Potassium: 22, Carbs: 2.3, Fiber: .03, Sugar: .05, Protein: 9.5
Nutrition Information
Serving size: 4 oz (1/4 of the meatball)
Recipe by PB + P Design at