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Lulu's Meatballs

Making good, moist meatballs still eludes many cooks. This became a theme of one of the shows in the Tuscan series and we invited home cooks to send us their favorite recipe. One that intrigued me was Lulu San Angelo's meatballs made with ricotta cheese. I invited her to come to the studio and make them for our television audience SERVES 8


3/4 cup whole or skim milk ricotta cheese

2 pounds ground chuck

2 eggs, slightly beaten

1/2 cup onion, chopped fine

1 cup seasoned Italian bread crumbs

1/2 cup minced parsley

3 cloves minced garlic

1/3 cup grated Romano cheese

1 teaspoon fine sea salt

1 tablespoon olive oil

Grinding coarse black pepper


In a large bowl gently mix all the listed ingredients  with wet hands and repeat occasionally as you form the meatballs to prevent them from sticking to your hands. Scoop up about 2/3 cup of the meat to make each one.

Place the meatballs on a rimmed baking sheet lightly sprayed with olive oil and bake them in a 350 degree oven for 20 to 30 minutes or until cooked through. Serve hot.

This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin's Press in 2003.

This recipe was originally featured on Season 13 - Episode 1314.


  1. Richard's avatar


    20200706 las vegas nv 89102 usa
    Mary Ann
    I'm looking for a recipe to make meat balls and I found Lulus. Pls include a line in recipe.. "Makes [10,000] meat balls.."
    I'm not going to use close to 2 lbs of ground beef, I want enough for a meal for two light eaters, say, a dozen small meat balls.
    I bought a chitarra because of you and use it once a week..

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