Description
These Skillet Ricotta Meatballs are tender, flavorful, and simmered in a rich tomato-basil sauce. Made with ricotta cheese mixed into the meat for extra moisture, and cooked conveniently on the stovetop, they deliver a melt-in-your-mouth texture perfect for serving over pasta, alongside crusty bread, or as a hearty appetizer.
Ingredients
Meatballs
- 1/2 cup full-fat (whole-milk) ricotta cheese (plus more for garnish, if desired)
- 1/2 cup Panko breadcrumbs
- 1/3 cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 large egg
- 1/4 cup finely chopped fresh parsley
- 1 tsp Italian seasoning
- 1 tsp granulated garlic
- 3/4 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb lean ground beef (93% lean grass-fed beef preferred) or ground turkey
Cooking
- 2 Tbsp extra-virgin olive oil for cooking meatballs
- 1 Tbsp extra-virgin olive oil for sauce
- 4 garlic cloves, thinly sliced
- A generous pinch chili flakes
- 1 (28-oz.) can DeLallo San Marzano Style Whole Peeled Tomatoes
- 1/2 cup water
- 5 to 8 fresh basil leaves
- 1/2 tsp kosher salt
To Serve
- Crusty Italian bread, crostini, focaccia, pasta, sandwich rolls for meatball subs, or enjoy as is
Instructions
- Prepare Meatballs: In a large bowl, combine the ricotta, panko breadcrumbs, Parmesan cheese, egg, chopped parsley, Italian seasoning, granulated garlic, onion powder, kosher salt, and black pepper. Mix well until combined. Add ground beef and gently mix with your hands just until combined. Form the mixture carefully into meatballs slightly larger than golf balls, about 20 total. Be careful not to overmix or compact the mixture to keep the meatballs tender. Arrange them on a parchment-lined baking sheet or plate.
- Cook Meatballs: Heat 2 tablespoons of extra-virgin olive oil in a large skillet or sauté pan over medium heat. When the oil shimmers, place the meatballs gently in the pan. Brown the bottoms well before turning to prevent breaking. Continue browning all sides evenly, about 7 minutes total. Transfer the browned meatballs to a plate and cover to keep warm.
- Prepare Tomato-Basil Sauce: Using the same pan (no need to clean), reduce heat to medium-low and add 1 tablespoon of olive oil. Add sliced garlic and chili flakes and sauté for 1 to 2 minutes until fragrant. Add the canned whole peeled tomatoes, 1/2 cup of water, fresh basil leaves, and 1/2 teaspoon kosher salt. Increase heat to bring the sauce to a simmer. Use the back of a wooden spoon to break down the tomatoes into smaller pieces. Gently simmer the sauce for about 15 minutes until it reduces and thickens, then adjust salt or seasoning to taste.
- Simmer Meatballs in Sauce: Return the browned meatballs to the pan using tongs, nestling them carefully into the tomato sauce. Let them simmer gently for about 2 minutes to warm through and absorb some sauce flavor. Add dollops of extra ricotta on top if desired, and garnish with extra chopped parsley and Parmesan cheese. Finish with a drizzle of extra-virgin olive oil before serving.
Notes
- Do not overmix the meatball mixture to keep the texture tender and moist.
- Browning the meatballs thoroughly on all sides prevents them from falling apart during simmering.
- The sauce can be adjusted with more chili flakes if you prefer more heat.
- Serve with crusty Italian bread, crostini, pasta, or sandwich rolls for a versatile meal.
- Extra ricotta added at the end adds creaminess and balances the acidity of the tomato sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
