Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Ricotta Meatballs in Marinara Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

These Ricotta Meatballs are tender, flavorful, and enriched with a creamy herb ricotta mixture. Browned to perfection on the stovetop and simmered in a rich marinara sauce, they make a comforting and hearty meal that’s perfect for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: About 18 meatballs (serves 6)

Ingredients

Marinara and Oil

  • 32 oz. marinara sauce
  • ½ cup olive oil, divided

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
  • ⅓ cup roughly chopped parsley, plus more to garnish
  • 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

  1. Prepare Herb Ricotta Mixture: In a bowl, combine ricotta cheese with minced garlic, dried basil, oregano, and parsley. Set aside to infuse the flavors.
  2. Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute. Remove from heat and let cool.
  3. Mix Meatball Ingredients: In a large bowl, combine the whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the prepared herb ricotta mixture. Add the cooled onion and garlic mixture.
  4. Add Meat and Season: Season the ground chuck and ground beef with salt and pepper. Add the meat to the bowl and gently mix everything by hand until well combined. Be careful not to overwork the mixture to keep the meatballs tender.
  5. Form Meatballs: Roll the mixture into 1 ½-inch meatballs and place them on a tray. Refrigerate for 15 minutes to help them firm up.
  6. Brown Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat, adding enough oil to cover the meatballs halfway. Brown the meatballs in batches, leaving space between them to easily turn. Brown for about 1 ½ minutes per side until evenly colored. Remove with tongs and set aside.
  7. Reduce Oil and Add Sauce: Carefully remove excess oil from the skillet, leaving a little for flavor. Pour in the marinara sauce along with about ¼ cup of water to prevent the sauce from becoming too thick. Stir and bring to a gentle simmer.
  8. Simmer Meatballs in Sauce: Add the browned meatballs back into the skillet, spoon some sauce over them, cover partially, and cook over medium heat for 30 minutes, allowing flavors to meld and meatballs to cook through.
  9. Add Remaining Herb Ricotta: With about 15 minutes left of cooking, use a small scoop to dollop the remaining herb ricotta mixture on top of the meatballs. Allow it to heat through and slightly melt into the sauce.
  10. Garnish and Serve: Garnish with extra chopped parsley and serve the meatballs hot with sauce.

Notes

  • Do not overwork the meat mixture to keep the meatballs tender.
  • Adding water to the marinara sauce helps prevent it from becoming too thick during simmering.
  • Refrigerating the meatballs before cooking helps them hold their shape better during browning and simmering.
  • For baking or crock pot methods, consult alternate recipes as this method uses stovetop cooking.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/ricotta-meatballs-in-marinara-sauce-recipe/