Ricotta Meatballs
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
45 mins
-
Total Time
1 hr 10 mins
-
Servings
43 Meatballs
-
Calories
89 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Italian
Ricotta Meatballs
Description
Ricotta Meatballs combine ground chuck and pork with a creamy herb ricotta mixture, Parmesan, breadcrumbs, and seasonings. After browning to form a golden crust, they can be baked in marinara sauce topped with dollops of ricotta or cooked in a slow cooker with sauce. The cooking methods allow for a tender, moist interior with a flavorful outer crust. The Italian herbs and mustard powder add depth without overpowering the mild ricotta texture.
The finished meatballs pair well with pasta or can be served as an appetizer. They are firm enough to hold their shape but tender enough to offer a soft bite enhanced by the creamy topping. This recipe yields about 43 meatballs, suitable for feeding a large group or for freezing leftovers.
Pro tips from the notes include allowing the meatballs to rest chilled before cooking for better texture, coating hands with oil for easier rolling, and using freshly grated Parmesan for optimal flavor. Leftovers can be refrigerated for 3 days or frozen for up to 3 months, reheating gently in sauce to preserve moisture.
Ingredients
- 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 oregano
- 1 teaspoon parsley
Meatballs
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 1 egg whisked
- ½ cup half and half can sub cream
- ½ cup breadcrumbs Italian style
- ½ cup Parmesan Cheese
- 1/3 cup parsley plus more to garnish, 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 ground sausage or veal
Instructions
Stove Top Method (See notes for baking/crock pot methods)
- Combine the Herb Ricotta mixture and set aside.
- Heat 1 tbsp. olive oil in a skillet and add the finely diced onion. Soften for 5 minutes, then add the garlic and cook for 1 more minute. Set aside and let cool.
- In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the herb Ricotta mixture. Add the cooled onions/garlic.
- Season the meat with salt and pepper, add it to the large bowl and gently mix it with your hands until well-combined. (Don’t overwork the meat or it will become tough.)
- Roll into 1 ½-inch meatballs and transfer them to the fridge for 15 minutes.
- Heat remaining oil in a large skillet over medium-high heat. Use enough oil to cover the meatballs almost halfway.
- Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them without having to pick them up to flip them. Brown for about 1 ½ minutes per side. Use kitchen tongs to remove and set aside.
- Remove excess oil from the skillet and add 32 oz. of marinara sauce. The sauce will thicken and reduce during cooking so I recommend that you add about ¼+ cup water as well so that the sauce doesn’t get too thick. You can do this now or later as you judge the consistency. (The ricotta topping thickens it more as well.)
- Add the meatballs to the skillet and spoon the sauce on top. Cook for 30 minutes over medium heat, partially covered. Use a small cookie scoop to dollop the remaining herb ricotta mixture on top and allow it to heat through during the last 15 minutes.
- Garnish with parsley and serve.
Notes
- Baking method: After browning, bake meatballs with marinara sauce covered, then topped with herb ricotta for a creamy finish.
- Slow cooker method: Cook browned meatballs with marinara on low for 6-7 hours or high for 3-4 hours, adding ricotta near the end.
- Use freshly grated Parmesan cheese for best flavor and avoid pre-grated packaged cheese.
- Coating hands with oil helps to roll meatballs easily, preventing sticking.
- Store cooked meatballs airtight in the refrigerator for up to 3 days or freeze up to 3 months; reheat gently in sauce.
- Variations on ground meats can be used, including sausage or veal, adjusting to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 43Meatballs
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 223mg | 9% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
