These ricotta meatballs are incredibly tender and juicy thanks to a creamy cheese blend. They are versatile enough to serve over pasta, inside a toasted sub roll, or as a standalone appetizer.
List of ingredients
- 32 oz. marinara sauce – use a high-quality brand for the best base.
- 1/2 cup olive oil – divided for sautéing and browning.
- 15 oz. Ricotta cheese – provides the signature creamy texture.
- 1 teaspoon garlic, minced – for the herb ricotta mixture.
- 1 teaspoon dried basil – adds traditional Italian aroma.
- 1 teaspoon dried oregano – adds earthy depth.
- 1 teaspoon dried parsley – for a touch of freshness in the cheese.
- 1 yellow onion, finely diced – ensures a uniform texture in the meat.
- 3 cloves garlic, minced – adds sharp flavor to the meat mixture.
- 1 Egg, whisked – acts as a binder to hold the meatballs together.
- 1/2 cup half and half – can be substituted with heavy cream.
- 1/2 cup Italian breadcrumbs – helps maintain moisture and structure.
- 1/2 cup Parmesan cheese – freshly grated for maximum flavor.
- 1/3 cup roughly chopped parsley – plus extra for final garnish.
- 1 teaspoon Italian seasoning – provides a balanced herb blend.
- 1 teaspoon mustard powder – enhances the savory notes.
- 1 teaspoon salt – essential for seasoning the meat.
- 1/2 teaspoon Pepper – for a mild spicy kick.
- 1 lb. ground chuck (80% lean) – ensures the meatballs remain juicy.
- 1/2 lb. ground beef – replaces pork to maintain a rich beefy flavor.
step-by-step instructions
- Prepare Herb Ricotta: Combine the ricotta cheese, 1 teaspoon minced garlic, dried basil, oregano, and dried parsley in a small bowl. Set this mixture aside for later use.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook for 5 minutes until soft, then add the minced garlic and cook for 1 more minute. Remove from heat and let it cool completely.
- Mix Binding Ingredients: In a large mixing bowl, combine the whisked egg, half and half, breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and 3/4 cup of the prepared herb ricotta mixture.
- Combine Meat and Aromatics: Stir the cooled onion and garlic into the binding mixture. Season the ground beef with salt and pepper, then add it to the bowl and gently mix by hand until just combined. Avoid overworking the meat to prevent toughness.
- Shape and Chill: Roll the mixture into 1.5-inch meatballs. Place them on a tray and refrigerate for 15 minutes to help them hold their shape during cooking.
- Brown the Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leaving space between them to avoid steaming. Cook for about 1.5 minutes per side and remove them from the pan.
- Simmer in Sauce: Drain excess oil from the skillet and add the marinara sauce along with 1/4 cup of water to prevent it from becoming too thick. Return the meatballs to the skillet, spoon sauce over them, and simmer partially covered over medium heat for 30 minutes.
- Add Final Ricotta Topping: During the last 15 minutes of simmering, use a small scoop to place dollops of the remaining herb ricotta mixture on top of the meatballs.
- Garnish and Serve: Sprinkle with fresh parsley and serve immediately.
Alternative Cooking Methods
Oven Baking with Sauce
After browning the meatballs on the stove, pour 3/4 of the marinara sauce into a 9×13-inch casserole dish. Place the meatballs in the sauce and top with the remaining marinara. Cover the dish and bake at 375 degrees for 30 minutes, then uncover, add ricotta dollops, and bake for another 15 minutes.
Oven Baking without Sauce
Assemble and brown the meatballs as described in the main instructions. Place them on a parchment-lined baking sheet and bake at 350 degrees for 30 minutes. Ensure the internal temperature reaches 160 degrees before removing them from the oven.
Slow Cooker Preparation
Brown the meatballs on the stove first to lock in flavor. Transfer the browned meatballs and the marinara sauce to a Crock Pot. Cook on high for 1.5 to 2 hours or on low for 3 to 4 hours, adding the ricotta dollops during the final 20 minutes.
Storage and Make-Ahead Advice
Refrigerating Browned Meatballs
Once meatballs are browned and cooled, store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, add them to the simmering sauce for an additional 10 minutes to ensure they are heated through.
Freezing for Long Term Storage
Place browned and cooled meatballs on a baking sheet and freeze for 2 hours. Transfer them to a gallon-sized freezer bag and store for up to 3 months. You can add them to the sauce directly from the freezer until they are warmed and cooked through.
Thawing and Reheating Procedures
For the best texture, thaw frozen meatballs in the refrigerator overnight. Reheat them gently in a simmering sauce on the stove or in the oven to maintain their juicy consistency.
Pro Cooking Tips
Preventing Meatballs from Becoming Tough
Do not overmix the ground beef once it is added to the bowl. Mixing too vigorously develops the proteins too much, which results in a rubbery or dense texture.
Achieving a Perfect Brown Sear
Avoid crowding the skillet when browning the meat. If the pan is too full, the meat will release moisture and steam rather than sear, preventing the development of a flavorful crust.
Selecting the Right Parmesan Cheese
Use a wedge of Parmesan cheese and grate it yourself. Pre-shredded cheeses often contain anti-clumping agents that prevent the cheese from melting smoothly into the meat mixture.
Adjusting Sauce Consistency
If the marinara sauce becomes too thick while simmering, stir in small amounts of water or beef broth. This keeps the sauce fluid enough to coat the meatballs without burning.
Handling Sticky Meat Mixture
Coat your palms with a small amount of olive oil before rolling the meatballs. This prevents the meat from sticking to your hands and helps create a smoother spherical shape.
Serving Suggestions
Traditional Pasta Pairings
Serve these meatballs over spaghetti, linguine, or rigatoni. The creamy ricotta in the meatballs complements a simple garlic and olive oil pasta or a rich tomato-based sauce.
Building a Meatball Sub
Place 3-4 meatballs in a toasted hoagie roll and top with extra marinara and melted provolone cheese. Broil in the oven for 2 minutes until the cheese is bubbly and golden.
Serving as an Appetizer
Serve the meatballs in a slow cooker or a small ceramic dish with toothpicks for easy grabbing. Accompany them with toasted baguette slices or a side of fresh mozzarella.
Troubleshooting and FAQs
Why do my meatballs fall apart?
This usually happens if the meat wasn’t chilled before cooking or if the binding agents were insufficient. Ensure you refrigerate the rolled meatballs for at least 15 minutes before browning.
Can I use different types of ricotta?
Whole milk ricotta is recommended for the best flavor and creaminess. If using part-skim ricotta, you may need to add an extra tablespoon of cream to maintain the moisture level.
What can I use instead of half and half?
Heavy cream is an excellent substitute for a richer flavor. For a lighter option, you can use whole milk, though the meatballs may be slightly less tender.
How do I ensure the center is cooked?
Use a meat thermometer to check that the internal temperature has reached 160 degrees. The final simmering process in the sauce ensures that even the center is fully cooked and juicy.
Can I use turkey instead of beef?
Yes, you can use ground turkey, but be aware that turkey is leaner and can dry out faster. You may want to increase the amount of half and half by one tablespoon to compensate.
Print
Creamy Ricotta Meatballs
- Total Time: 70 minutes
- Yield: 43 meatballs 1x
- Diet: General
Description
These Ricotta Meatballs are easy to make on the stove top, bake in the oven, or cook in the Crock Pot! They are so flavorful and are perfect with pasta, in a sub, or with a side salad!
Ingredients
- 32 oz. marinara sauce
- ½ cup olive oil (divided)
- 15 oz. Ricotta cheese
- 1 teaspoon garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 Egg (whisked)
- ½ cup half and half
- ½ cup Italian breadcrumbs
- ½ cup Parmesan cheese
- 1/3 cup roughly chopped parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon Pepper
- 1 lb. ground chuck (80% lean)
- ½ lb. ground beef
Instructions
- Step: Combine the herb ricotta mixture and set aside.
- Step: Heat 1 tbsp. olive oil in a skillet and sauté finely diced onion for 5 minutes, then add garlic and cook for 1 more minute; let cool.
- Step: In a large bowl, combine egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture.
- Step: Add the cooled onions and garlic to the bowl.
- Step: Season meat with salt and pepper, add to the bowl, and gently mix by hand until combined.
- Step: Roll into 1 ½-inch meatballs and refrigerate for 15 minutes.
- Step: Brown meatballs in remaining oil in batches for about 1 ½ minutes per side, then remove and set aside.
- Step: Add marinara sauce and ¼ cup water to the skillet.
- Step: Add meatballs to the skillet, spoon sauce on top, and simmer partially covered over medium heat for 30 minutes.
- Step: Dollop the remaining herb ricotta on top and heat through during the last 15 minutes.
- Step: Garnish with parsley and serve.
Notes
Baking Method: Bake with sauce at 375°F for 30 minutes covered, then 15 minutes uncovered with ricotta dabs. Bake without sauce at 350°F for 30 minutes. Slow Cooker Method: Brown meatballs first, then cook in sauce on high for 1.5-2 hours or low for 3-4 hours; add ricotta in the last 20 minutes.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 89 kcal
- Sugar: 1 g
- Sodium: 223 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 22 mg