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–+ servings
Melany

Creamy and Tender Ricotta Meatballs – A Comfort Food Favorite

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Prepare the Herb Ricotta Mixture
  2. Combine ricotta, garlic, basil, oregano, and parsley in a small bowl. Mix well and set aside.
  3. Sauté Onion and Garlic
  4. 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.
  5. Mix Meatball Ingredients
  6. 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.
  7. Combine Meat
  8. Add ground chuck and ground pork to the bowl. Gently mix until combined, avoiding overworking the meat.
  9. Shape and Chill Meatballs
  10. Form 1 ½-inch meatballs and place on a tray. Refrigerate for 15 minutes.
  11. Brown the Meatballs
  12. Heat olive oil in a skillet over medium-high heat. Brown meatballs on all sides, then set aside.
  13. Simmer in Marinara Sauce
  14. 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.
  15. Add Ricotta Topping
  16. 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.

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