As part of my mission to live more sustainably I'm trying to cook more so that I can meal plan, use leftover ingredients, save money, and avoid takeout containers. Although I've been doing really well so far it's been kind of exhausting. To help lighten the load a little I try to cook in larger volumes so that I can take leftovers for lunch and possibly eat the dish again another night of the week. One recipe that makes all of that possible is baked meatballs...
My favorite thing about baked meatballs is that you can pull them together from scratch, throw them in the oven, and prep the rest of your meal while they're baking. I ate these over a Trader Joe's rice and orzo pilaf because I'm fancy like that, but you can eat these meatballs in sandwiches, over pasta with tomato sauce, with a salad, or served alongside roasted vegetables.
Another bonus of this recipe is the flexibility. If you're feeding more people it easily doubles. If you don't like rosemary and sage you can substitute oregano, parsley or any other kind of herb you like. If you don't have fresh herbs at home you can also use dried ones.
Makes 20 1 1/2-inch meatballs
- 2 tablespoons olive oil
- 1 pound 80% lean ground beef
- 1/2 cup ricotta
- 2 tablespoon breadcrumbs
- 1 egg
- 1 teaspoon salt
- Pinch freshly ground black pepper
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped sage
- 1 teaspoon fresh thyme leaves
Preheat oven to 425F. Line a rimmed baking sheet with foil (preferably heavy duty). Drizzle foil with olive oil and rub evenly all over using your hands.
In a mixing bowl, combine all remaining ingredients and combine them using a rubber spatula and/or your hands. Roll the mixture into 1 1/2-inch meatballs and place on the prepared baking sheet. Bake until browned and cooked through, 20-25 minutes.