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Mushroom Ricotta Meatballs ~ Sumptuous Spoonfuls #meatballs #recipe

Mushroom Ricotta Meatballs

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: About 36 meatballs 1x

Ingredients

Scale
  • 8 oz. mushrooms, cleaned
  • 1/2 of a large onion, cut into chunks
  • 2 – 3 cloves garlic, peeled
  • 1 teaspoon avocado oil
  • 1 lb. lean ground beef (or ground elk, venison, turkey)
  • 1/2 cup breadcrumbs (for GF, use gluten free breadcrumbs)
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup chopped spinach
  • 3/4 cup ricotta cheese
  • 1 egg
  • 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
  • 1/4 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon thyme

Instructions

  1. Preheat the oven to and spray a rimmed baking pan with cooking spray.
  2. Put the mushrooms, onion and garlic in a mini food processor and process until it’s all chopped into fine bits.
  3. In a medium frying pan, heat the avocado oil over medium heat and swirl around the pan to coat the bottom. Add the mushroom mixture and saute until the mushrooms are browned. Let cool slightly.
  4. Meanwhile, put the rest of the ingredients in a large mixing bowl and use your hands to mix it up well. Add the mushroom mixture and mix again until they are incorporated into the meat.
  5. Shape the mixture into balls about 1 – 1 1/2 inch in diameter, setting them in the prepared pan. Bake at 425 for about 18 minutes or until browned.
  6. Once done, gently place the meatballs in a saute pan and pour a jar of marinara sauce over them. Cover and let simmer for 20 – 30 minutes. Serve over zoodles or noodles.

Notes

Make-ahead tip: Instead of simmering in sauce, you can freeze the meatballs when they come out of the oven and bathe in sauce later.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

  • Serving Size: About 5 - 7 meatballs per person

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Find it online: https://www.sumptuousspoonfuls.com/mushroom-ricotta-meatballs/