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–+ servings

Ricotta Meatballs

Delicious, tender meatballs made with a blend of ground beef and pork, enhanced with a creamy herb ricotta mixture, and simmered in a rich marinara sauce. These meatballs are perfect for serving over pasta or with a side of crusty bread.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Comfort Food, Family-Style, Italian, Main Course, Meat
Cuisine Italian
Servings 6 meatballs
Calories 400 kcal

Ingredients
  

  • 15 oz ricotta cheese
  • 1 tsp garlic minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 yellow onion finely diced
  • 3 cloves garlic minced
  • 1 egg whisked
  • 1/2 cup half and half or substitute heavy cream
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup parsley roughly chopped, plus more for garnish
  • 1 tsp Italian seasoning
  • 1 tsp mustard powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lb ground chuck 80% lean
  • 1/2 lb ground pork or substitute sausage or veal
  • 32 oz marinara sauce
  • 1/2 cup olive oil divided
  • 1/4 cup water optional, to adjust sauce consistency

Instructions
 

  • In a bowl, combine ricotta, minced garlic, dried basil, oregano, and parsley. Stir well and set aside.
  • Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 5 minutes until softened. Add garlic and cook for 1 minute. Let cool.
  • In a large bowl, whisk together egg and half and half. Add breadcrumbs, Parmesan, parsley, sautéed onions, garlic, and seasonings. Mix in ¾ cup of herb ricotta mixture.
  • Season ground chuck and pork with salt and pepper. Add to ricotta mixture and gently mix until combined. Avoid overmixing.
  • Form 1 ½ tbsp portions into 1 ½-inch meatballs. Chill for 15 minutes.
  • Heat remaining olive oil in skillet. Brown meatballs in batches for 1 ½ minutes per side. Remove and set aside.
  • Discard excess oil. Add marinara and water (if needed) to skillet. Simmer, then add meatballs. Coat with sauce.
  • Cook on medium heat, partially covered, for 30 minutes. During last 15 minutes, top with remaining herb ricotta.
  • Garnish with parsley and serve hot over pasta or with bread.

Notes

For a spicier kick, add red pepper flakes to the marinara sauce.

Nutrition

Calories: 400kcal
Keyword marinara, meatballs, pasta, ricotta, weeknight dinner
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