Description
Ricotta Meatballs are tender, flavorful meatballs infused with herbaceous ricotta cheese and cooked in a rich marinara sauce. Perfect as a comforting main dish, these meatballs combine ground chuck and pork with aromatic seasonings, parmesan, and creamy ricotta for a delightfully moist texture. They can be pan-fried and simmered on the stovetop, baked, or slow-cooked, making them versatile and easy to prepare.
Ingredients
Scale
Sauce and Oil
- 32 oz. marinara sauce
- ½ cup olive oil, divided
Herb Ricotta Mixture
- 15 oz. ricotta cheese
- 1 teaspoon garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Meatballs
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 egg, whisked
- ½ cup half and half (can substitute cream)
- ½ cup Italian breadcrumbs
- ½ cup Parmesan cheese
- ⅓ cup roughly chopped parsley, plus more for garnish
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 lb. ground chuck, 80% lean
- ½ lb. ground pork (or ground sausage or veal)
Instructions
- Prepare Herb Ricotta Mixture: In a bowl, combine ricotta cheese, minced garlic, dried basil, oregano, and parsley. Mix well and set aside.
- Sauté Onion and Garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely diced onion and soften for 5 minutes. Add minced garlic and cook for 1 more minute. Remove from heat and let cool.
- Mix Meatball Ingredients: In a large bowl, combine whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, salt, and ¾ cup of the herb ricotta mixture. Add the cooled onion and garlic to this mixture.
- Add Meat and Combine: Season ground chuck and pork with pepper. Add to the large bowl and gently mix using hands until just combined. Avoid overworking to prevent toughness.
- Shape Meatballs: Roll mixture into 1 ½-inch meatballs. Place the meatballs on a tray and refrigerate for 15 minutes to firm up.
- Brown Meatballs: Heat remaining olive oil in a large skillet over medium-high heat. Add meatballs in batches without overcrowding, ensuring room to turn. Brown each side for about 1 ½ minutes using tongs, then transfer to a plate.
- Simmer in Sauce: Remove excess oil from skillet. Add marinara sauce and about ¼ cup water to prevent sauce from thickening too much. Place browned meatballs in skillet and spoon sauce over them. Cook over medium heat partially covered for 30 minutes.
- Add Ricotta Dollops: During the last 15 minutes of cooking, use a small scoop to add the remaining herb ricotta mixture on top of the meatballs. Let it warm through.
- Garnish and Serve: Sprinkle with additional chopped parsley before serving hot.
Notes
- Use Rao’s marinara sauce or homemade marinara for best flavor.
- Any combination of ground chuck, pork, sausage, or veal is suitable.
- Grate Parmesan fresh from a wedge for richer taste and texture instead of pre-grated cheese.
- Coat your hands lightly with oil to make rolling meatballs easier.
- Try baking the meatballs with sauce in a covered casserole at 375°F for 30 minutes, then uncovered with ricotta for 15 minutes as an alternative method.
- Slow cooker option: cook browned meatballs with marinara on high for 1.5–2 hours or low for 3–4 hours, adding ricotta near the end.
- Meatballs can be made ahead: refrigerate for up to 3 days or freeze for up to 3 months.
- Adjust sauce thickness with water as needed during stovetop simmering.
- Do not overmix the meat to keep meatballs tender.
