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Ricotta Meatballs

Updated: Mar 11, 2020

I am sure it’s no surprise when I say growing up in West Virginia, I did not have a huge Italian food influence. On a rare occasion I can remember eating a sad plate of spaghetti and on even rarer occasions a pan of lasagna would show up on the table but it was far from authentic if you were to ask an Italian food lover. Either way, this version is crazy tasty so I thought I would share! I hope you enjoy this non-authentic Italian recipe straight from my country kitchen.


1 pound ground chuck (80/20)

1 egg

1/4 C panko bread crumbs

1 Tbs. thyme/Italian seasonings

1 Tbs. dried parsley

1/3 C heavy cream

2-3 garlic cloves (I prefer to grate my garlic and onions rather than dice it… Just a preference)

2 tsp. Salt

1 tsp. garlic power and pepper

1/3 Vidalia onion (grated or finely chopped)

Small container ricotta

2/3 C parmesan (I use the grated kind in green tube)

1 C mozzarella (shredded)

1 jar Bertolli Italian sausage spaghetti sauce (or make your own if preferred)


In a large bowl mix bowl, mix first 10 ingredients then 1/2 container of ricotta, 1/3 C parm, 1/2 C mozza, and 1/4 cup of the spaghetti sauce. Do not over mix meat or meatballs will be tough. Bake in oven for 20 minutes covered at 350°. Uncover from foil, then pour the remaining spaghetti sauce over the top. Dollop remaining ricotta around the pan amongst the sauce and meatballs. Sprinkle with remaining ½ C mozzarella and parmesan then bake for another 20 minutes. Have crusty bread ready for dipping!

Dr. Misty Green is a local Chiropractor serving the Cape Coral/North Fort Myers, Florida area for over 20 years. She can be reached at (239) 772-5777 to schedule an appointment. Check out our website at for short and sweet video health tips.

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