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Air Fryer Beef Ricotta Meatballs

By: Meredith Deeds

Tender, moist and ultra-beefy, these ricotta meatballs, made with SRF American Wagyu ground beef are just as at home served on their own, as an appetizer, as they are on top of a plate of spaghetti, or tucked into a meatball sub. The air fryer cooks them quickly, giving the outside a nice crust, without drying out the inside.

Pro tip #1- If you like your meatballs extra cheesy, add 1/4 cup of grated Parmesan, along with the ricotta, to the ground beef mixture.

Pro tip #2- Make these meatballs the star of the show. Cook the meatballs as directed. Season ricotta cheese with salt and pepper and place a dollop on top of crostini. Set a cooked meatball on top of the ricotta. Spoon a little warm marinara sauce over the top and garnish with grated Parmesan and chopped basil.

Ingredients

Beef Ricotta Meatballs

  • 1 pound (1 package) SRF ground beef Buy Now
  • 1/2 cup Whole milk ricotta cheese
  • 1/2 cup Fresh breadcrumbs
  • 1/4 cup Chopped Basil
  • 1 Egg, lightly beaten
  • 2 Garlic cloves, finely chopped
  • 1 teaspoon Salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

Beef Ricotta Meatballs

In a large bowl, combine the beef, ricotta, breadcrumbs, basil, egg, garlic, salt, pepper and red pepper flakes and gently mix together. Form into 15 (about 2-inch) meatballs.
Arrange meatballs in air-fryer basket, spaced evenly apart. They should not touch (cook the meatballs in batches, if necessary). Place basket in air fryer and set temperature to 400 degrees. Cook meatballs until lightly browned and register 160 degrees, 12 to 14 minutes, rotating meatballs after 9 minutes.