Ricotta Meatballs Recipe

Discover the ultimate Ricotta Meatballs Recipe—a flavorful combination of tender meatballs, creamy herb Ricotta topping, and rich marinara sauce. Perfect for weeknight dinners or special occasions, these Italian-style meatballs are easy to make, customizable, and incredibly satisfying. Learn tips for perfect meatballs, variations like low-carb options, and serving suggestions for a complete meal. Cook them on the stovetop, bake in the oven, or use a crock pot for convenience. Pair with pasta, garlic bread, or enjoy in a meatball sub. This versatile recipe is a must-try for any comfort food lover!

Ingredients

Marinara Sauce

• 32 oz. marinara sauce
• ½ cup olive oil, divided

Herb Ricotta Mixture

• 15 oz. Ricotta cheese
• 1 teaspoon garlic, minced
• 1 teaspoon EACH: dried basil, oregano, parsley

Meatballs

• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 egg, whisked
• ½ cup half and half (can substitute with cream)
• ½ cup Italian breadcrumbs
• ½ cup Parmesan cheese
• ⅓ cup roughly chopped parsley (plus more for garnish)
• 1 teaspoon EACH: Italian seasoning, mustard powder, salt
• ½ teaspoon pepper
• 1 lb. ground chuck (80% lean)
• ½ lb. ground pork (or ground sausage or veal)

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Instructions

Stove Top Method (See Notes for Baking/Crock Pot Methods)

1. Prepare the Herb Ricotta Mixture:
   • Combine the Ricotta cheese, minced garlic, basil, oregano, and parsley in a bowl. Mix well and set aside.
2. Cook the Aromatics:
   • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 more minute. Remove from heat and let cool.
3. Make the Meatball Mixture:
   • In a large mixing bowl, combine the egg, half and half, breadcrumbs, Parmesan cheese, parsley, Italian seasoning, mustard powder, and ¾ cup of the Herb Ricotta mixture. Mix in the cooled onions and garlic.
   • Season the ground meats with salt and pepper. Add them to the bowl and gently mix with your hands until just combined. Avoid overmixing to keep the meatballs tender.
4. Shape the Meatballs:
   • Roll the mixture into 1½-inch meatballs and refrigerate for 15 minutes to help them hold their shape.
5. Brown the Meatballs:
   • Heat the remaining olive oil in a large skillet over medium-high heat. Ensure there’s enough oil to cover the meatballs about halfway. Brown the meatballs in batches, about 1½ minutes per side, leaving space around each meatball for easy turning. Remove and set aside.
6. Prepare the Sauce:
   • Remove excess oil from the skillet and pour in the marinara sauce. Add ¼ cup of water to prevent the sauce from becoming too thick during cooking. (Adjust the water amount as needed later.)
7. Simmer the Meatballs:
   • Add the browned meatballs back into the skillet. Spoon marinara sauce over the top. Partially cover the skillet and cook over medium heat for 30 minutes. During the last 15 minutes, use a small cookie scoop to dollop the remaining Herb Ricotta mixture onto the meatballs.
8. Garnish and Serve:
   • Sprinkle with fresh parsley before serving. Enjoy!

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Why You’ll Love This Recipe

• Flavorful and Juicy: These meatballs are tender, well-seasoned, and bursting with flavor.
• Rich and Creamy: The herb Ricotta topping adds a luxurious creaminess to every bite.
• Customizable: Easy to adapt with your favorite meats or seasonings.
• Versatile Cooking Methods: Can be prepared on the stovetop, baked, or cooked in a crock pot.

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Tips

• Chill the Meatballs: Refrigerating the meatballs helps them hold their shape during cooking.
• Don’t Overmix: Overworking the meat mixture can make the meatballs dense.
• Adjust Sauce Consistency: Add more water or marinara sauce if it becomes too thick while simmering.
• Use Fresh Herbs: Fresh parsley and basil elevate the flavors.

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Variations and Substitutions

• Meat Options: Use a mix of ground beef, pork, veal, or even turkey.
• Dairy-Free: Substitute Ricotta with a dairy-free alternative or skip it entirely.
• Low-Carb: Swap breadcrumbs for almond flour or crushed pork rinds.
• Extra Veggies: Add grated zucchini or carrots to the meatball mixture.

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FAQs

Can I bake these meatballs? Yes! Arrange the meatballs on a baking sheet lined with parchment paper. Bake at 400°F for 20-25 minutes until cooked through.

Can I make this ahead of time? Absolutely. Prepare the meatballs and store them in the refrigerator for up to 24 hours before cooking.

How do I store leftovers? Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

What’s a good substitute for half and half? You can use whole milk, heavy cream, or a non-dairy alternative.

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Serving Suggestions

• Serve over spaghetti, fettuccine, or your favorite pasta.
• Pair with garlic bread or a side salad for a complete meal.
• Use as a filling for meatball subs with melted mozzarella.

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Enjoy these Ricotta Meatballs for a hearty, comforting dish that’s sure to impress!