Description
Creamy, tender, and bursting with flavor, these Ricotta Meatballs are the ultimate comfort food. Paired with a rich marinara sauce, they make a hearty meal perfect for family dinners or cozy nights in.
Ingredients
- 15 oz ricotta cheese
- 1 tsp garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 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, grated
- ⅓ cup fresh parsley, chopped
- 1 tsp Italian seasoning
- 1 tsp mustard powder
- 1 tsp salt
- ½ tsp black pepper
- 1 lb ground chuck (80% lean)
- ½ lb ground pork or sausage/veal
- ½ cup olive oil (for sautéing)
- 32 oz marinara sauce
Instructions
- Prepare the Herb Ricotta Mixture
- Combine ricotta, garlic, basil, oregano, and parsley in a small bowl. Mix well and set aside.
- Sauté Onion and Garlic
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 5 minutes until softened. Add garlic and cook for 1 minute. Remove from heat and let cool.
- Mix Meatball Ingredients
- In a large bowl, whisk egg and half and half. Add breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, salt, and pepper. Stir in ¾ cup of the ricotta mixture and the cooled onion-garlic mix.
- Combine Meat
- Add ground chuck and ground pork to the bowl. Gently mix until combined, avoiding overworking the meat.
- Shape and Chill Meatballs
- Form 1 ½-inch meatballs and place on a tray. Refrigerate for 15 minutes.
- Brown the Meatballs
- Heat olive oil in a skillet over medium-high heat. Brown meatballs on all sides, then set aside.
- Simmer in Marinara Sauce
- Remove excess oil from the skillet and pour in marinara sauce. Add ¼ cup water if needed. Return meatballs to the skillet, spoon sauce over them, and simmer partially covered for 30 minutes.
- Add Ricotta Topping
- In the last 15 minutes, dollop the remaining ricotta mixture on top of the meatballs. Let it meld with the sauce before serving.
Notes
- Avoid overmixing the meat to keep the meatballs tender.
- Serve over pasta, zucchini noodles, or with crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmered
- Cuisine: Italian