Description
These tender and flavorful Ricotta Meatballs are the perfect blend of creamy ricotta, herbs, and juicy ground meat. Simmered in marinara sauce and topped with dollops of herb-infused ricotta, this dish is rich, comforting, and versatile. Whether served over pasta, in subs, or as an appetizer, these meatballs will elevate any meal!
Ingredients
For the Herb Ricotta Mixture:
- 15 oz ricotta cheese
- 1 teaspoon garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
For the Meatballs:
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 egg, whisked
- ½ cup half and half (or cream)
- ½ cup Italian breadcrumbs
- ½ cup Parmesan cheese
- 1/3 cup parsley, roughly chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb ground chuck (80% lean)
- ½ lb ground pork (or substitute with sausage or veal)
For Cooking:
- 32 oz marinara sauce
- ½ cup olive oil (divided)
Instructions
1. Make the Herb Ricotta Mixture:
Combine ricotta cheese, minced garlic, dried basil, oregano, and parsley in a bowl. Mix well and set aside.
2. Prepare the Meatball Base:
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for another minute. Remove from heat and let cool.
3. Mix the Meatball Ingredients:
In a large bowl, whisk together the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, salt, and pepper. Stir in ¾ cup of the prepared herb ricotta mixture. Add the cooled onions and garlic.
4. Combine the Meat:
Season the ground chuck and pork with salt and pepper. Add the meat to the bowl and gently mix by hand until just combined. Avoid overmixing to keep the meatballs tender.
5. Shape and Chill the Meatballs:
Roll the mixture into 1½-inch meatballs and place them on a tray. Refrigerate for 15 minutes to firm up.
6. Brown the Meatballs:
Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, cooking each side for about 1½ minutes. Remove the meatballs and set aside.
7. Simmer in Marinara Sauce:
Pour the marinara sauce into the skillet, adding ¼ cup water to adjust consistency if needed. Nestle the browned meatballs into the sauce, spooning sauce over the top. Cover partially and simmer on medium heat for 30 minutes.
8. Add Ricotta Topping:
In the last 15 minutes of cooking, dollop the remaining herb ricotta mixture over the meatballs. Allow it to heat through.
9. Serve and Garnish:
Sprinkle with fresh parsley and serve over pasta, with crusty bread, or as a standalone dish.
Notes
- Cooking Alternatives:
-
- Oven Method: Bake the meatballs at 375°F for 20 minutes before transferring them to a skillet with marinara sauce. Simmer for 10 minutes before serving.
- Crockpot Method: Brown the meatballs first, then transfer to a slow cooker with marinara sauce. Cook on low for 4–6 hours or high for 2–3 hours.
- Air Fryer Method: Cook the meatballs in an air fryer at 375°F for 12–15 minutes, flipping halfway through. Add to marinara sauce to finish.
- Freezing Tip: Freeze uncooked meatballs on a tray, then transfer to a freezer bag. Cook from frozen or thaw in the fridge overnight before cooking.
- Pairing Ideas:
- Serve over spaghetti, penne, or linguine.
- Use in sandwiches or subs with melted mozzarella.
- Serve as appetizers with a side of marinara for dipping.
This Ricotta Meatballs recipe is a game-changer for meatball lovers. The creamy ricotta and herb blend add an irresistible richness, making it perfect for family dinners, parties, or meal prep!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian