These meatballs are gluten free. The combination of cheese and meat might change your mind about breadcrumbs forever.


For the Meatballs:

  • ½ lb. Ground Beef
  • ¼ c. Bacon or Pancetta (pre-cooked and chopped
  • 1 whole egg (lightly beaten)
  • ½ c. Ricotta Cheese
  • 2 tbsp. Pecorino Romano (grated)
  • 1 tsp. Garlic Powder
  • 2 tbsp. Parsley (chopped)
  • 1 tbsp. Pine Nuts
  • Salt and Cracked Black Pepper (to taste)
  • 1 tbsp. Ice Water (reserve for last)
  • 1 Pint Marinara Sauce (for serving)



1. Begin by combining all ingredients (except the ice water) in listed order into a medium mixing bowl and mix gently by hand until all ingredients are incorporated. Add the ice water to the bowl and mix thoroughly. This makes the meat easier to handle and will ensure it doesn’t stick to the bowl.

2. Preheat the oven to 400°. Scoop into four equal portions. Form the meat in equal-sized balls, place on a baking sheet, and cook for about 20 minutes, or until the internal temperature has reached 170°. degrees. Serve with Marinara Sauce.


Tip: This recipe will yield four – 3 oz. meatballs or can make 1 dozen cocktail sized meatballs

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Creamed Spinach
  • Roasted Spaghetti Squash