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Parmesan & Crispy Edges Recipe

Parmesan & Crispy Edges Recipe
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★★★★★

4.9 from 24 reviews

These fluffy Italian-style ricotta meatballs combine ground beef with creamy ricotta, Parmesan, and fresh parsley for a tender, flavorful bite. Crispy edges from searing in olive oil complement the soft interior, while baking finishes the cooking perfectly. Serve with marinara sauce, extra Parmesan, and fresh basil for a classic Italian experience ideal over pasta, in sandwiches, or as appetizers.

Ingredients

Scale

Meatballs

  • 1 lb (450g) ground beef (or beef and turkey mix)
  • ½ cup whole milk ricotta cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil (for searing)

Optional for Serving

  • Warm marinara sauce
  • Extra grated Parmesan
  • Fresh basil
  • Cooked pasta or toasted bread

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
  2. Mix the Meatball Mixture: In a large bowl, combine the ground beef, ricotta, Parmesan, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and black pepper. Gently mix everything together until just combined, being careful not to overwork the mixture to keep the meatballs tender.
  3. Shape the Meatballs: Using your hands, form the mixture into 1½-inch diameter balls and place them evenly spaced on the prepared baking sheet.
  4. Sear for Crispy Edges: Heat olive oil in a large skillet over medium-high heat. Carefully add the meatballs and sear them for 2 to 3 minutes on each side until they develop a nice browned and crispy exterior. Work in batches if necessary to avoid crowding the pan.
  5. Finish in the Oven: Transfer the seared meatballs back onto the baking sheet if you removed them and bake in the preheated oven for 8 to 10 minutes until fully cooked through, reaching an internal temperature of 165°F (74°C).
  6. Serve: Serve the meatballs hot with warm marinara sauce, extra grated Parmesan, and fresh basil. These meatballs are delightful served over pasta, in a sandwich, or as an appetizer alongside toasted bread.

Notes

  • Do not overmix the meatball mixture to prevent dense, tough meatballs.
  • Use whole milk ricotta for creamier texture; part-skim versions may result in dryer meatballs.
  • Searing the meatballs before baking ensures crispy edges and enhanced flavor.
  • Check internal temperature to ensure meatballs are safely cooked to 165°F (74°C).
  • For gluten-free, substitute breadcrumbs with gluten-free breadcrumbs.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: ricotta meatballs, Italian meatballs, baked meatballs, crispy meatballs, homemade meatballs, Parmesan meatballs, dinner recipe

Find it online: https://maicook.com/parmesan-and-crispy-edges-recipe/