Crowd-Pleaser
Herb Ricotta Marinara Meatballs
Spaghetti
Wine Recommendation
Chateau Ste. Michelle Cabernet Sauvignon
Ingredients
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (15-oz) carton whole milk ricotta cheese
- 3 Tbsp chopped fresh basil
- 1½ lb lean ground beef
- 1 cup panko breadcrumbs
- ½ tsp salt
- 1 large egg
- 1 (24-oz) jar marinara sauce
Instructions
- Preheat oven to 425°F. Cook garlic in hot oil in a small skillet over medium heat 1 to 2 minutes or until fragrant. Remove from heat; cool slightly.
- Combine ricotta and basil in a bowl.
- Gently mix together beef, breadcrumbs, ¾ cup ricotta mixture, salt, and egg in a large bowl using your hands. Fold in cooled garlic mixture.
- Shape beef mixture into 1½-inch balls. Place on two large greased rimmed baking sheets. Bake 15 minutes or until meatballs are no longer pink in center, shaking pans after 5 minutes.
- Meanwhile, warm marinara in a large skillet over medium heat. Dollop remaining ricotta mixture in marinara; cook 3 to 4 minutes or until thoroughly heated. Add meatballs to skillet or serve sauce mixture over meatballs.
Side Dish Ingredients
- 12 oz spaghetti
Side Dish Instructions
- Cook pasta according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
422
|
210
|
632
|
| Fat (g) | 20 | 1 | 21 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 34 | 7 | 41 |
| Carb (g) | 24 | 42 | 66 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 873 | 3 | 876 |
| T. Sugs (g) | 6 | 2 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
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