Description
These Ricotta Meatballs are a comforting and hearty Italian-inspired dish featuring a blend of ground chuck and sausage meatballs cooked in a rich marinara sauce, topped with creamy herb ricotta. Perfect for a family meal, these meatballs are browned on the stovetop then simmered in sauce to infuse flavor and tenderness.
Ingredients
Meatballs
- 1 lb. ground chuck (80% lean)
- ½ lb. ground sausage or veal
- 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 to garnish)
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon pepper
Herb Ricotta Mixture
- 15 oz. ricotta cheese
- 1 teaspoon garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Sauce and Cooking
- 32 oz. marinara sauce
- ½ cup olive oil (divided)
- 1 yellow onion (finely diced)
- 3 cloves garlic (minced)
Instructions
- Prepare Herb Ricotta Mixture: Combine the ricotta cheese with minced garlic, dried basil, oregano, and parsley. Set this mixture aside to use later both in the meatball mix and as a topping.
- Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat; add the finely diced onion and soften for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1 minute. Remove from heat and allow to cool completely.
- Mix Meatball Ingredients: In a large mixing bowl, whisk together the egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture. Add the cooled sautéed onions and garlic. Season the ground meats with salt and pepper and add them to the bowl. Gently mix everything by hand until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 1 ½-inch diameter meatballs. Place them on a tray and refrigerate for 15 minutes to firm up.
- Brown Meatballs: Heat the remaining ¼ cup olive oil in a large skillet over medium-high heat. Add oil enough to come up nearly halfway on the meatballs. Brown the meatballs in batches, leaving space to easily turn them with tongs, about 1 ½ minutes per side. Remove browned meatballs and set aside.
- Simmer in Sauce: Remove excess oil from the skillet, then add the marinara sauce along with about ¼ cup of water to maintain sauce consistency. Return the meatballs to the skillet and spoon sauce over them. Cook over medium heat, partially covered, for 30 minutes allowing meatballs to cook through and sauce to thicken.
- Add Ricotta Topping: During the last 15 minutes of cooking, dollop small spoonfuls of the remaining herb ricotta mixture over the meatballs, allowing it to warm and slightly melt into the sauce.
- Serve: Garnish with additional chopped parsley and serve hot with your favorite pasta, bread, or as a hearty main dish.
Notes
- You can bake the meatballs in the oven or cook them in a crock pot as alternative methods, though stovetop is recommended for optimal browning and flavor.
- If sauce becomes too thick during cooking, add additional water gradually to reach desired consistency.
- Be careful not to overwork the meat mixture to keep meatballs tender.
- The ricotta topping adds creaminess and richness; don’t omit for best taste.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian