Italian-American · main

Beef and Ricotta Meatball Bake with Garlic Toast

Beef and Ricotta Meatball Bake with Garlic Toast reads umami 8.4, richness 6.9 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Italian-American main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.1 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 2.4 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 7.7 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Umami 8.4 · Richness 6.9 · Salinity 4.6 · Allium 3.2 · Sweetness 2.7 · Nutty 2.5 · Herbaceous 2.3 · Sourness 2.2 · Funk & Ferment 2.1 · Bitterness 1.5 · Earthy 1.4 · Warm Spice 1.4 · Fruity 1.1 · Heat 0.8 · Citrus 0.7 · Floral 0.7

What's in it (15)

• beef — 454 g
• fresh ricotta — 118 g
• bread crumbs — 118 g
• regular milk — 59 g
• egg — 100 g
• parmesan cheese — 38 g
• garlic — 9 g
• parsley — 7 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 27 g
• marinara sauce — 680 g
• low-fat mozzarella cheese — 113 g
• italian bread — 168 g
• unsalted butter — 54 g

Time & effort: about 41 min · effort: involved

Nutrition (per 100 g, engine-estimated): 272.5 kcal, 13.1 g protein, 12.8 g fat, 31.1 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a large bowl, combine the beef, ricotta, breadcrumbs, milk, egg, Parmesan, half the garlic, parsley, salt, and pepper; mix gently with your hands just until combined, then form into 12 large meatballs (about 2 inches each).
2. Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in two batches until deeply browned on all sides, about 4 minutes per batch (they will not be cooked through); transfer to a plate.
3. Pour the marinara into the same skillet, scraping up the browned bits from the bottom; return the meatballs to the skillet, spooning sauce over the top, and bring to a simmer.
4. Transfer the skillet to a 400F oven and bake uncovered until the meatballs reach an internal temperature of 160F and the sauce is bubbling at the edges, 18-20 minutes.
5. While the meatballs bake, mash the remaining garlic with the butter, the remaining tablespoon of olive oil, and a pinch of salt; spread evenly over one side of each bread slice.
6. Remove the skillet from the oven, scatter the mozzarella over the meatballs, and return to the oven until the cheese is melted and lightly browned in spots, 4-5 minutes.
7. While the cheese finishes, heat a large dry skillet over medium heat; toast the bread butter-side down until deeply golden and crisp, 2-3 minutes, then flip and toast the plain side 1-2 minutes more.
8. Let the meatball bake rest 3 minutes, then scatter with extra Parmesan and parsley and serve directly from the skillet with the garlic toast for scooping.

Dishes with a similar flavor shape

• Meatball Subs with Melted Provolone — Italian-American
• Baked Rigatoni with Mini Meatballs — Italian-American
• Spaghetti and Meatballs — Italian-American
• Sunday Sauce with Braised Meatballs — Italian-American
• Creamy Tuscan Chicken Pasta — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.