Deselect All. Form into 1 inch balls and bake in single layer for about 13 minutes. 1 pound/500 g extra-lean ground beef. 3 1/2 ounces/100 g ricotta cheese. Meatballs. Remove and set aside. Knead the mince, add the very finely chopped onions, egg, spices and well washed and drained rice to it. From the kneaded mince, form 12 Make the sauce: Pour the beef stock into the pan you cooked the meatballs in then scrape off any sticky bits from the bottom. 1 egg. 1 cup/250 ml freshly grated Parmigiano cheese Preheat oven to 375°F. DIRECTIONS. 10 sun-dried tomatoes, chopped. Cook the meatballs: In a large non-stick pan set over medium-high heat, cook the meatbslls in a splash of oil until golden brown on both sides. Add minced garlic, beaten egg and crushed saltines to ground chicken. Set aside.