These Sage and Ricotta Baked Meatballs are so easy and so delicious, it’s hard to believe that each meatball is just 1 Point each (a serving of 3 is just 3 Points).

The sage gives these meatballs a nice, seasonal flavor, and the ricotta helps to keep them tender and moist, which is key when using very low fat meat. I want to try this recipe with ground turkey too, but I need to make a few enhancements to keep them from being dry. But for now, the extra lean beef is a fantastic option.

You can serve these as a main course or as a Weight Watchers holiday appetizer recipe too! Perfect for Christmas or Thanksgiving. Any way you choose to eat them, these Sage and Ricotta Meatballs are a delicious meal option in a season filled with turkey.


Sage and Ricotta Baked Meatballs

These easy and flavorful meatballs make a great holiday party appetizer. The sage gives it such an amazing seasonal flavor, and the ricotta helps keep them moist.


  • 1 lb extra lean ground beef (96% lean /4% fat)
  • 1/2 cup fat free ricotta
  • 1 large egg
  • 4 garlic cloves, minced
  • 2 tsp dried sage
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups corn flakes, crush well or Panko breadcrumbs


  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and mist with nonfat cooking spray.
  2. In a medium sized bowl, combine all ingredients, except for the cornflakes, and using hands, work to mix ground beef with the ricotta and the seasonings.
  3. Form into 24 1” meatballs.
  4. In a separate shallow bowl, add cornflakes or panko, and roll each meatball, thoroughly coating. Then, lightly mist the meatballs with an olive oil mister, or non-fat cooking spray.
  5. Transfer meatballs to baking sheet, and roast in oven for about 15-20 minutes, or until meatballs are cooked through.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 3 meatballs
Each serving = 3 Points

PER SERVING: 125 calories; 3g fat; 8g carbohydrates; 15g protein; 0g fiber


  1. wharris124

    Just made these today. Very good. I used ground turkey though and eggbeaters instead of an egg. I used panko bread crumbs instead of cornflakes. They were not dry at all. I had to put the mix into the freezer before making meatballs so I could handle it better. I even forgot to spray the meatballs before cooking but they were still delicious! Thanks for the recipe!

  2. Tanya Atkinson

    Had these for dinner tonight and they were a big hit! My husband gave them a big thumbs up and even made some recommendations for “next time.” Like some marinara on the side. I was a little skeptical of these at first but am so glad I tried them. This is a keeper. :)