- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."
Ingredients
- 2 tablespoons olive oil
- 2 pounds 80 percent lean ground beef
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup dried breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 2 teaspoons coarse salt
- 1/4 teaspoon crushed red-pepper flakes
- 1/2 teaspoon ground fennel
- 4 cups Classic Tomato Sauce
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 1088 % Daily Value *
- Total Fat: 49 g 74.83%
- Saturated Fat: 19 g 94.3%
- Trans Fat: 0 g %
- Cholesterol: 303 mg 101.08%
- Sodium: 4832 mg 201.32%
- Calcium: 384 mg 38.44%
- Potassium: 1640 mg 46.87%
- Magnesium: 0 mg 0%
- Iron: 14 mg 80.39%
- Zinc: 0 mg 0%
- Total Carbohydrate: 51 g %
- Dietary Fiber: 9 g 35.38%
- Sugar: 20 g
- Protein: 120 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 68.6%
- Vitamin C 74.36%
- Vitamin D 3.1%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables5
- Exchange - Lean Meat16
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total12 oz-eq