Ricotta Meatballs
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35 Min
Prep : 15 Min Cook: 20 Min
You can't go wrong with these Ricotta Meatballs. Moist, tender and packed with flavour, these tasty meatballs are sure to become a new weeknight favourite.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/4 cup chopped Italian parsley, divided
2
1 lb. (450 g) extra-lean ground beef
3
1/2 cup Kraft 100% Parmesan Grated Cheese
4
1/2 cup ricotta cheese
5
1/3 cup dry Italian-style bread crumbs
6
1 clove garlic, minced
7
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Cover rimmed baking sheet with foil; spray with cooking spray. Reserve 1 Tbsp. parsley for later use. Mix remaining parsley with all remaining ingredients except pasta sauce just until blended; shape into 36 meatballs, each about 1 inch in diameter. Place on prepared baking sheet. Step 3
Bake 20 min. or until done (160°F). About 5 min. before meatballs are done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring frequently. Step 4
Transfer meatballs to platter; top with pasta sauce and reserved parsley. Kraft Kitchen Tips!
Substitute
Prepare using your favourite variety of Classico Pasta Sauce.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 3 g
15 %
Cholesterol 35 mg
Sodium 300 mg
13 %
Carbohydrate 7 g
Fibre 1 g
Sugars 3 g
Protein 11 g
Vitamin A
8 %
Vitamin C
30 %
Calcium
6 %
Iron
20 %
Servings
12 servings, 3 meatballs each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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