Description
These Ricotta Meatballs are a delicious, comforting Italian-inspired dish featuring tender meatballs blended with creamy ricotta cheese, Parmesan, and fresh herbs. Cooked gently on the stovetop in a rich marinara sauce and topped with a luscious herb ricotta dollop, they make a perfect hearty meal for any occasion.
Ingredients
Herb Ricotta Mixture
- 15 oz. Ricotta cheese
- 1 teaspoon garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Meatball Ingredients
- 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
- 1/3 cup roughly chopped parsley (plus more to garnish)
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 lb. ground chuck (80% lean)
- ½ lb. ground sausage (or veal)
- ½ cup olive oil (divided)
Sauce
- 32 oz. marinara sauce
Instructions
- Prepare Herb Ricotta Mixture: Combine the ricotta cheese with minced garlic, dried basil, oregano, and parsley. Mix well and set aside to infuse flavors.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 5 minutes until softened. Add minced garlic and cook for another minute. Remove from heat and let this mixture cool completely.
- Make Meatball Mixture: In a large bowl, combine the whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the prepared herb ricotta mixture. Add the cooled sautéed onions and garlic. Season the ground chuck and sausage with salt and pepper, then add to the bowl. Gently mix everything by hand until just combined to avoid tough meatballs.
- Shape Meatballs and Chill: Roll the mixture into 1 ½-inch meatballs. Place them on a tray and refrigerate for 15 minutes to help them firm up.
- Brown the Meatballs: In a large skillet, heat the remaining ½ cup olive oil over medium-high heat, using enough to cover meatballs halfway. Brown the meatballs in batches, ensuring there is enough space around each to rotate easily without flipping with fingers. Cook about 1 ½ minutes on each side until nicely browned. Remove meatballs from skillet and set aside.
- Prepare Sauce and Simmer: Remove excess oil from the skillet and add 32 oz. marinara sauce. To prevent the sauce from becoming too thick (especially with the ricotta topping), add about ¼ cup or more of water as needed. Return the meatballs to the skillet, spoon sauce over them, and cook over medium heat partially covered for 30 minutes, allowing the flavors to meld.
- Add Remaining Herb Ricotta and Finish Cooking: During the last 15 minutes of cooking, use a small cookie scoop to dollop the remaining herb ricotta mixture on top of each meatball. Let it heat through with the sauce.
- Garnish and Serve: Sprinkle with additional chopped parsley and serve warm as a delicious main course.
Notes
- For alternative cooking methods, meatballs can be baked in the oven or slow-cooked in a crock pot, but stovetop browning and simmering provide the best texture and flavor.
- Do not overmix the meat mixture to keep the meatballs tender.
- If the marinara sauce thickens too much during simmering, add additional water to adjust consistency.
- Ground sausage can be substituted with veal or all beef if desired.
- Use a cookie scoop or small spoon to form evenly sized meatballs for consistent cooking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian