Ricotta Meatballs | Recipe


Chef’s Ground Beef Recommendation: 50% Beef, 25% Pork, 25% Veal

For Village Super Market’s head Chef, Danny Arturo, meatballs are a must-have appetizer for holiday parties. He let us join him in the kitchen where he shared his step-by-step recipe for one of his favorites, Ricotta Meatballs! Many Italian-inspired cocktail meatballs use Parmesan cheese but at Chef’s direction we swapped it out with Ricotta. This makes the meatballs lighter, creamier and best suited for passed hors d’oeuvres.


  • 2 lb. ground beef
  • 2 tbs. parsley chopped
  • 1/2 cp. Romano cheese
  • 1/2 roll cut into small pieces
  • 7 oz. ricotta cheese
  • 1 tsp. garlic granulated (fresh add 2 tsp.)
  • 1 tbs. black pepper
  • 3 tbsp. salt
  • 1 egg


  1. Put meat in mixing bowl add parsley, cheese, ricotta, garlic, pepper, salt and egg
  2. Put bread in bowl and add cream. Let sit for 5 min then crush
  3. Add bread and cream mix to meat then mix
  4. You can fry in oil or bake at 350 for 15 min


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