Ricotta Meatballs in Marinara Sauce Recipe
These Ricotta Meatballs are a versatile and flavorful dish that can be cooked on the stove top, baked in the oven, or prepared in a Crock Pot. Perfectly tender and creamy inside from the ricotta cheese, and full of Italian herbs and spices, these meatballs shine served with pasta, in a sub sandwich, or alongside a fresh salad. The herb ricotta topping adds an extra layer of richness and flavor that melds beautifully with the marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 24 meatballs (serves 6)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
Herb Ricotta Mixture
- 15 oz. Ricotta cheese
- 1 teaspoon garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
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
- 1/3 cup roughly chopped parsley, plus more for garnish
- 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)
Other Ingredients
- 32 oz. marinara sauce
- ½ cup olive oil, divided
Instructions
- Prepare Herb Ricotta Mixture: In a bowl, combine the ricotta cheese, minced garlic, dried basil, oregano, and parsley. Set aside to infuse the flavors.
- Sauté Onions 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 the minced garlic and cook for an additional 1 minute. Remove from heat and allow the mixture to cool completely.
- Mix Meatball Ingredients: In a large mixing bowl, combine the whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and three-quarters of the herb ricotta mixture. Add the cooled onion and garlic mixture. Season the ground chuck and ground pork with salt and pepper, then add to the bowl. Gently mix all ingredients by hand until just combined, taking care not to overwork the meat.
- Shape Meatballs and Chill: Roll the meat mixture into 1½-inch meatballs. Place them on a tray and refrigerate for 15 minutes to firm up before cooking.
- Brown Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Add enough oil to cover the meatballs halfway. Brown the meatballs in batches, leaving room between them to easily turn without lifting. Cook approximately 1½ minutes per side until nicely browned. Use tongs to transfer the browned meatballs to a plate and set aside.
- Simmer in Sauce: Carefully remove excess oil from the skillet, leaving some to prevent sticking. Pour in 32 oz. marinara sauce and add about ¼ cup of water (or more as needed) to maintain a good consistency as the sauce simmers. Add the browned meatballs back into the skillet, spoon sauce over them, and cook over medium heat partially covered for 30 minutes.
- Add Remaining Herb Ricotta: During the last 15 minutes of simmering, use a small cookie scoop to dollop the remaining herb ricotta mixture on top of each meatball. Allow it to heat through and meld with the sauce.
- Garnish and Serve: Once cooked, garnish with additional chopped parsley and serve hot with your choice of pasta, in a sandwich, or with a side salad.
Notes
- The meatballs can also be baked in the oven or cooked in a Crock Pot if preferred; adjust cooking times accordingly.
- When browning meatballs, avoid overcrowding the pan to ensure even cooking and a good sear.
- Adding water to the marinara sauce helps prevent it from becoming too thick during the simmer.
- Do not overmix the meat mixture to keep the meatballs tender.
- For a creamier texture, substitute half and half with cream in the meatball mixture.
- Leftover meatballs and sauce can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 3 months.
