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
Scale
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.
