If you’re craving a dish that feels like a warm hug on a plate, look no further than this delicious Herb Ricotta Meatballs in Marinara Sauce Recipe. Combining tender, herby ricotta-infused meatballs with a rich, comforting marinara sauce, this recipe brings together flavors that are both fresh and indulgent. It’s one of those meals that turns an ordinary dinner into a special occasion, whether you’re sharing with family or surprising guests. The creamy ricotta adds an unexpected twist that makes every bite irresistibly cozy and satisfying.
Ingredients You’ll Need
This Herb Ricotta Meatballs in Marinara Sauce Recipe is all about simple, wholesome ingredients that each play a vital role in creating texture, flavor, and color. From fresh herbs to savory meats and creamy cheeses, every component contributes to a beautifully balanced dish you’ll want to make again and again.
- 32 oz. marinara sauce: The flavorful base that soaks into the meatballs and keeps them juicy.
- ½ cup olive oil (divided): For a rich sear and smoother sauce texture.
- 15 oz. ricotta cheese: Adds creaminess and a tender crumb to the meatballs.
- 1 teaspoon garlic (minced): Boosts the depth of flavor in the ricotta mixture.
- 1 teaspoon each dried basil, oregano, parsley: Classic Italian herbs that bring brightness and earthiness.
- 1 yellow onion (finely diced): Softens and sweetens during cooking for a balanced savory tone.
- 3 cloves garlic (minced): Fresh garlic to enhance the aroma and savory punch.
- 1 egg (whisked): The binder that keeps the meatball mixture together perfectly.
- ½ cup half and half: Adds moisture and richness without heaviness.
- ½ cup Italian breadcrumbs: For structure and a tender texture.
- ½ cup Parmesan cheese: Sharp, salty notes that lift the flavor profile.
- 1/3 cup roughly chopped parsley (plus more to garnish): Fresh herbaceous flavor that brightens every bite.
- 1 teaspoon each Italian seasoning, mustard powder, salt: Essential seasonings to round out the taste.
- ½ teaspoon pepper: Just enough heat to awaken the palate.
- 1 lb. ground chuck (80% lean): Provides juicy, flavorful beefy richness.
- ½ lb. ground pork: Offers extra moisture and a subtle sweetness. (You can swap with sausage or veal if preferred.)
How to Make Herb Ricotta Meatballs in Marinara Sauce Recipe
Step 1: Prepare the Herb Ricotta Mixture
Start by combining the ricotta cheese with the minced garlic and dried herbs—basil, oregano, and parsley. This combination is what infuses the meatballs with that signature herby, creamy flavor that sets this recipe apart. Set this mixture aside to let the flavors meld while you move on to the next steps.
Step 2: Sauté the Onions and Garlic
Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the finely diced onion. Cook for about 5 minutes until softened and translucent, then add the 3 cloves of minced garlic and cook for one more minute. This gentle cooking process brings out the sweetness of the onion and mellows the garlic’s sharpness. Set this mixture aside to cool before adding it to the meatball mixture.
Step 3: Mix the Meatball Ingredients
In a large bowl, whisk together the egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, and mustard powder. Stir in ¾ cup of the prepared herb ricotta mixture and the cooled onions and garlic. Season the ground chuck and pork generously with salt and pepper, then add the meat to the bowl. Gently mix everything with your hands until just combined—be careful not to overwork the meat, or your meatballs could turn tough.
Step 4: Shape and Chill the Meatballs
Roll the mixture into 1 ½-inch meatballs, which are the perfect size for even cooking and great portion control. Place the meatballs on a tray and refrigerate for 15 minutes. This resting period helps them hold their shape during cooking and results in juicy, tender bites.
Step 5: Brown the Meatballs
Heat the remaining olive oil in a large skillet over medium-high heat—enough to cover the meatballs halfway. Add the meatballs in batches without crowding the pan. Brown them for about 1 ½ minutes per side, carefully turning each to get a beautiful, golden crust all around. This step locks in moisture and builds a flavorful base before the meatballs simmer in sauce.
Step 6: Simmer in Marinara Sauce
Remove excess oil from the skillet. Pour in 32 ounces of marinara sauce and add about ¼ cup of water to keep the sauce from thickening too much during cooking. Gently nestle the browned meatballs into the sauce and spoon some on top. Cover the skillet partially and let everything simmer over medium heat for 30 minutes, allowing the flavors to meld and the meatballs to cook through.
Step 7: Finish with Herb Ricotta Dollops
During the last 15 minutes of cooking, use a small cookie scoop or spoon to dollop the remaining herb ricotta mixture over the meatballs. This step adds an extra creamy, fresh layer of flavor that warms through without losing its brightness, creating a beautiful contrast against the rich marinara.
How to Serve Herb Ricotta Meatballs in Marinara Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley on top brightens the whole dish visually and adds a final pop of fresh herbal flavor that perfectly complements the creamy ricotta and savory meatballs. Some extra grated Parmesan cheese also makes a great finishing touch for cheese lovers.
Side Dishes
This recipe pairs wonderfully with classic spaghetti or any pasta of your choice to soak up the luscious marinara. For a gluten-free option, try serving over creamy polenta or alongside roasted vegetables. A crisp green salad adds freshness and balances the richness beautifully.
Creative Ways to Present
For a fun twist, serve these meatballs as a party appetizer on toothpicks with small bowls of warm marinara for dipping. You could also turn it into a hearty sandwich, tucked inside a toasted hoagie roll with melted mozzarella. No matter how you plate them, these Herb Ricotta Meatballs in Marinara Sauce Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover meatballs and marinara sauce in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve overnight, making perfect next-day lunches or quick dinners.
Freezing
You can freeze both cooked and uncooked meatballs. For uncooked, shape and freeze on a baking sheet before transferring to a freezer bag. Cooked meatballs in sauce freeze beautifully too—just portion into freezer-safe containers. Freeze for up to 3 months for best quality.
Reheating
Reheat refrigerated or frozen meatballs gently on the stovetop in a covered pan over low heat, stirring occasionally to prevent sticking. Adding a splash of water ensures the sauce stays saucy and everything warms evenly. Microwave reheating works as well, but be sure to cover the dish and stir halfway through.
FAQs
Can I use different types of cheese in this Herb Ricotta Meatballs in Marinara Sauce Recipe?
Absolutely! While ricotta and Parmesan are the stars here, you can experiment with cheeses like mozzarella for a gooey center or Pecorino Romano for a sharper bite. Just keep in mind the moisture content to maintain the meatballs’ texture.
What if I don’t have Italian breadcrumbs?
No worries—regular breadcrumbs work just fine. You can add a pinch of dried Italian herbs or a bit of garlic powder to mimic the flavor, keeping your meatballs deliciously well-seasoned.
Can I bake the meatballs instead of frying them?
Yes! Baking is a great alternative for a hands-off approach. Place meatballs on a greased baking sheet and bake at 400°F (200°C) for 15 to 20 minutes or until cooked through, then transfer to the marinara sauce to simmer.
Is this recipe freezer-friendly?
Definitely. Both the meatballs and sauce freeze well, making it a perfect make-ahead meal. Just thaw overnight in the fridge before reheating gently on the stovetop.
How do I prevent meatballs from being dry or tough?
Mix the meat gently and avoid overworking it. The ricotta and half and half add moisture, and browning them quickly seals in juices. Simmering in sauce also helps keep everything tender and flavorful.
Final Thoughts
This Herb Ricotta Meatballs in Marinara Sauce Recipe is truly a joy to make and even more rewarding to eat. It’s a dish that brings comfort, flavor, and a touch of elegance to your table, no matter the occasion. I hope you give it a try—it might just become one of your new favorites to turn to when you want a comforting, unforgettable meal.
Print
Herb Ricotta Meatballs in Marinara Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 43 meatballs
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
These Ricotta Meatballs are tender and packed with flavor, combining ground chuck and pork with a creamy herb ricotta mixture. Pan-fried to a golden brown and then simmered in a rich marinara sauce with a topping of melted ricotta, this recipe delivers comforting Italian flavors in a simple stovetop preparation.
Ingredients
Ricotta Mixture
- 15 oz. Ricotta cheese
- 1 teaspoon garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/3 cup roughly chopped parsley (plus more for garnish)
Meatballs
- 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 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 lb. ground chuck (80% lean)
- ½ lb. ground pork (or ground sausage or veal)
- ½ cup olive oil (divided)
- 32 oz. marinara sauce
Instructions
- Prepare the Herb Ricotta Mixture: In a bowl, combine the ricotta cheese, 1 teaspoon minced garlic, dried basil, oregano, dried parsley, and 1/3 cup chopped parsley. Mix well and set aside.
- Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced yellow onion and cook for about 5 minutes until softened. Add 3 cloves minced garlic and cook for another minute. Remove from heat and let cool.
- Mix Meatball Ingredients: In a large bowl, whisk together the egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture. Fold in the cooled onion and garlic mixture.
- Combine Meat and Season: Season ground chuck and ground pork with salt and pepper, then add to the bowl. Gently mix the meat with your hands until just combined, being careful not to overwork the mixture to avoid tough meatballs.
- Form Meatballs and Chill: Roll the mixture into 1½-inch meatballs. Place them on a tray and refrigerate for 15 minutes to firm up.
- Brown the Meatballs: Heat the remaining ½ cup minus 1 tablespoon of olive oil in a large skillet over medium-high heat. Add meatballs in batches, ensuring plenty of space around each to allow easy turning. Brown each side for about 1½ minutes using kitchen tongs, then transfer to a plate.
- Prepare Sauce and Simmer: Remove excess oil from the skillet, leaving a little for flavor. Pour in 32 oz. marinara sauce. To prevent the sauce from getting too thick, add about ¼ cup of water (adjust as needed). Spoon the sauce over the browned meatballs in the skillet.
- Simmer Meatballs in Sauce: Cover the skillet partially and simmer the meatballs for 30 minutes over medium heat, until cooked through and flavors meld.
- Add Remaining Herb Ricotta: Use a small cookie scoop or spoon to dollop the remaining herb ricotta mixture on top of the meatballs during the last 15 minutes of cooking to warm through and create a creamy topping.
- Garnish and Serve: Sprinkle additional chopped parsley over the meatballs and serve hot with your favorite side dish.
Notes
- You can bake the meatballs or cook them in a crock pot instead of the stovetop method. Baking requires about 20 minutes in a 375°F oven, while slow cooking will take 4-6 hours on low.
- Use ground pork, ground sausage, or veal as alternatives based on preference.
- The half and half can be substituted with cream for a richer texture.
- When browning meatballs, avoid overcrowding the pan to ensure even cooking and browning.
- Add water to the marinara sauce as needed during simmering to maintain your desired sauce consistency.
