Ricotta Meatballs
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
699 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Ricotta Meatballs
Description
Ricotta Meatballs bring together a blend of lean ground beef and Italian sausage with creamy ricotta and Parmesan cheeses plus grated onion, garlic, herbs, and breadcrumbs. The ricotta and grated onion add moisture and tenderness, preventing dryness. After forming meatballs about 1½ inches in diameter, they are cooked either baked or air fried to develop a browned crust while staying juicy inside. Simmering them in a sauce featuring crushed tomatoes, brown sugar, cream, and Italian seasoning enriches their flavor and texture.
The sauce includes sautéed onion and garlic before adding tomatoes and cream for a smooth, mild spiced base that coats the meatballs. This dish suits dinner or a hearty meal, pairing well with pasta or crusty bread to enjoy with the saucy meatballs.
Practical advice includes mixing ingredients until just combined to keep tenderness, grating the onion for moisture and integration, and adjusting seasonings including optional red pepper flakes for heat. These tips ensure the meatballs remain juicy and flavorful.
Ingredients
For Meatballs
- 1 pound ground beef lean
- 1 pound Italian sausage mild or spicy
- 1 cup ricotta cheese
- ½ cup Parmesan Cheese freshly grated
- 1 large egg
- 1 medium onion finely chopped, or grated
- 3 cloves garlic minced
- ½ cup breadcrumbs plain, Italian style
- ¼ cup parsley chopped, fresh
- 1 teaspoon oregano dried
- salt to taste
- black pepper to taste
For Marinara Sauce
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 28 ounces crushed tomatoes 1 can
- 1 tablespoon brown sugar
- ½ cup heavy cream
- 1 tablespoon Italian seasoning
- salt to taste
- black pepper to taste
- parsley chopped, for garnish, fresh
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, Italian sausage, ricotta cheese, grated Parmesan, egg, grated onion, minced garlic, breadcrumbs, chopped parsley, dried oregano, salt, and pepper. Mix until all ingredients are well combined but do not overmix to keep the meatballs tender.
- Using your hands or a cookie scoop, form the mixture into meatballs about 1½ inches in diameter and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through. You can also air fryer them for 10-12 minutes, shaking the basket halfway through, until the meatballs are browned and cooked through.
- While the meatballs are cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the crushed tomatoes, brown sugar, heavy cream, Italian seasoning, salt, and pepper. Bring the sauce to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
- Once the meatballs are done cooking, gently place them into the simmering marinara sauce. Spoon some of the sauce over the meatballs to coat them.
- Let the meatballs simmer in the sauce for an additional 10 minutes to absorb the flavors. If desired, you can add dollops of additional ricotta cheese on top of the meatballs and let them melt slightly.
- Garnish the dish with fresh chopped parsley. Serve the ricotta meatballs hot, either on their own, over pasta, or with crusty bread on the side.
Notes
- Mix meatball ingredients until just combined to maintain tender texture.
- Grate the onion to add moisture evenly throughout the meatballs.
- Bake or air fry meatballs and then simmer them in the sauce for enhanced flavor and juiciness.
- Adjust herbs and spices to taste; add red pepper flakes for heat if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 699kcal | 35% |
| Carbohydrates | 26g | 9% |
| Protein | 40g | 80% |
| Fat | 49g | 75% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 185mg | 62% |
| Sodium | 1100mg | 46% |
| Potassium | 1032mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1121IU | 22% |
| Vitamin C | 21mg | 23% |
| Calcium | 322mg | 32% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
