Imagine biting into a perfectly golden meatball that's crispy on the outside, yet incredibly creamy and tender on the inside. These Panko-Crusted Ricotta Meatballs are not just another recipe - they're a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. Forget everything you thought you knew about traditional meatballs, because this Italian-inspired dish is about to revolutionize your home cooking and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup ricotta cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
Instructions
- In a large mixing bowl, combine ricotta cheese, panko breadcrumbs, grated Parmesan cheese, egg, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture holds together.
- Using clean hands, gently form the mixture into uniform meatballs, approximately
- 5 inches in diameter. Aim to create about 12-16 meatballs depending on desired size.
- Place a large skillet over medium heat and add enough olive oil to cover the bottom of the pan, about 1/4 inch deep. Allow the oil to heat up until it shimmers but does not smoke.
- Carefully place the meatballs into the hot oil, ensuring they are not overcrowded. Cook for 3-4 minutes on each side, rotating to achieve an even golden-brown crust.
- Use a meat thermometer to ensure the internal temperature of the meatballs reaches 160°F (71°C) for food safety. This typically takes about 8-10 minutes total cooking time.
- Remove meatballs from the skillet and place on a paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes before serving.
- Serve hot as an appetizer, over pasta, or with your favorite marinara sauce for a delicious meal.
Tips
- Ensure your ricotta is well-drained to prevent soggy meatballs. Let it sit in a fine-mesh strainer for 15 minutes before mixing.
- Use cold ingredients straight from the refrigerator for better meatball structure and binding.
- Don't overwork the mixture - mix just until ingredients are combined to keep the meatballs tender.
- Use a cookie scoop or wet hands to create uniform meatball sizes for even cooking.
- Test oil temperature by dropping a breadcrumb - it should sizzle immediately but not burn.
- Allow meatballs to rest after cooking to help them retain their shape and juiciness.
- For a healthier alternative, you can bake these meatballs at 400°F for 15-20 minutes, turning once halfway through.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
