Irresistible Ricotta Meatballs: Juicy & Flavor-Packed Recipe
The Secret to Perfectly Juicy Ricotta Meatballs
Are you ready to elevate your dinner game? These Ricotta Meatballs are not just any meatballs; they are a delightful fusion of flavors that will have everyone raving at your dinner table. With creamy ricotta cheese and a blend of herbs, these meatballs are incredibly juicy and packed with flavor. Whether served over pasta, tucked into a sub, or enjoyed with a crisp side salad, they are sure to become a family favorite.
Why You’ll Love This Ricotta Meatballs
– Easy to make using simple ingredients
– Versatile cooking methods: stovetop, oven, or Crock Pot
– Bursting with flavor from fresh herbs and spices
– Perfect for meal prep or feeding a crowd
– Great for leftovers; they taste even better the next day
Preparation Phase & Tools to Use
To get started on your culinary adventure, gather a few essential tools that will make the process simpler and more enjoyable.
– Large mixing bowl: For combining all the ingredients seamlessly.
– Baking sheet: Ideal for roasting your meatballs in the oven.
– Skillet: Perfect for browning meatballs before simmering in sauce.
– Crock Pot: Great for slow cooking and enhancing the flavors over time.
– Measuring cups and spoons: Essential for accurate ingredient measurements.
Preparation Tips
For perfect Ricotta Meatballs every time, be sure to mix the ingredients gently to avoid tough meatballs. Letting the mixture rest for about 10 minutes can help it bind together better before shaping. Also, don’t skip browning them in a skillet first; it adds an amazing depth of flavor!
Ingredients for this Ricotta Meatballs
– 32 oz. marinara sauce
– ½ cup olive oil (divided)
– 15 oz. Ricotta cheese
– 1 teaspoon garlic (minced)
– 1 teaspoon EACH: dried basil, oregano, parsley
– 1 yellow onion (finely diced)
– 3 cloves garlic (minced)
– 1 Egg (whisked)
– ½ cup half and half (can sub cream)
– ½ cup Italian breadcrumbs
– ½ cup Parmesan cheese
– 1/3 cup roughly chopped parsley (plus more to garnish)
– 1 teaspoon EACH: Italian seasoning, mustard powder, salt
– ½ teaspoon Pepper
– 1 lb. ground chuck (80% lean)
– ½ lb. ground beef (or ground sausage or veal)
Ricotta Meatballs
These Ricotta Meatballs are not just any meatballs; they are a delightful blend of creamy ricotta and flavorful herbs, making them a perfect addition to your dinner rotation. Whether you choose to cook them on the stovetop, bake them in the oven, or let them simmer in the Crock Pot, they promise to bring a taste of Italy right to your table. You can enjoy these bite-sized beauties with pasta, in a sub sandwich, or alongside a fresh salad. Let’s dive into the recipe!
Step-by-Step Instructions
Step 1: Prepare the Marinara Sauce
Start by pouring the marinara sauce into a large saucepan over medium heat. This will serve as the base for your delicious meatballs. As it warms up, stir occasionally to prevent sticking and to ensure an even temperature. This sets the stage for those juicy meatballs to simmer in their savory bath.
Step 2: Sauté the Aromatics
In a separate skillet, heat ¼ cup of olive oil over medium heat. Add the finely diced yellow onion and sauté until it’s translucent and fragrant, about 5-7 minutes. Then toss in 3 minced garlic cloves and sauté for another minute. This aromatic mixture will be folded into your meatball mixture for that extra layer of flavor.
Step 3: Mix the Meatball Ingredients
In a large mixing bowl, combine ricotta cheese, whisked egg, half and half (or cream), Italian breadcrumbs, Parmesan cheese, chopped parsley, dried basil, oregano, parsley, Italian seasoning, mustard powder, salt, pepper, and the sautéed onion-garlic mix. Gently fold in both ground chuck and ground beef until everything is well combined but be careful not to overmix. This will help keep your meatballs tender.
Step 4: Form the Meatballs
With clean hands or using a small ice cream scoop, form the mixture into golf ball-sized meatballs—about 1-1.5 inches in diameter. Place them on a baking sheet lined with parchment paper as you go along. This step is where you can really have some fun! If you want smaller or larger meatballs—go for it!
Step 5: Cook the Meatballs
Once all your meatballs are formed and ready to go, it’s time for cooking! You can either add them directly to your warm marinara sauce in the saucepan and let them simmer on low for about 30-40 minutes until cooked through or bake them at 375°F (190°C) for about 25-30 minutes on a lined baking sheet until golden brown.
Step 6: Serve and Garnish
Once cooked through (internal temperature should reach at least 160°F), remove your Ricotta Meatballs from the sauce or oven. Serve them hot over your favorite pasta or in sub rolls topped with more marinara sauce and fresh parsley for garnish.
Step 7: Enjoy!
Dig into these delightful Ricotta Meatballs with friends and family. They’re perfect for sharing—just watch as everyone goes back for seconds!
Notes
These Ricotta Meatballs are incredibly versatile! Feel free to substitute ground beef with ground turkey or chicken if you’re looking for lighter options. You can also sneak in some finely grated vegetables like zucchini or carrots into the mix for added nutrition without compromising flavor. For an elevated experience, consider adding spices such as crushed red pepper flakes or freshly grated nutmeg.
Watch Out for These Mistakes While Cooking
– Using cold ingredients straight from the fridge can affect how well ingredients combine.
– Overcooking garlic can lead to bitterness; add it towards the end of sautéing.
– Not packing meatball mixture tightly enough may result in crumbling during cooking.
– Skipping out on letting meatballs rest before serving can cause juices to leak out.
Storage Instructions
Leftover Ricotta Meatballs can be stored in an airtight container in the refrigerator for up to three days. To reheat properly, place them in a skillet with a splash of water or sauce over medium-low heat until warmed through. If you want to freeze them, lay cooked meatballs on a baking sheet until firm before transferring them to freezer bags; they’ll keep well for up to three months.
Estimated Nutrition
– Calories: 89 kcal
– Protein: 5 g
– Fat: 6 g
– Carbs: 3 g
– Fiber: 1 g
Frequently Asked Questions
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture ahead of time and refrigerate it overnight before cooking.
Can I bake these instead of simmering them?
Yes! Baking is a great option if you prefer less mess; just make sure they’re browned nicely.
What’s a good side dish with Ricotta Meatballs?
These delicious meatballs pair wonderfully with spaghetti or zoodles (zucchini noodles) and a simple green salad.
How do I know when my meatballs are done?
The best way is to check their internal temperature; they should reach at least 160°F (70°C) when properly cooked.
Conclusion
I hope this recipe brings joy and flavor into your kitchen! These Ricotta Meatballs are easy to whip up and perfect for sharing with loved ones around the dinner table. Don’t hesitate to give this recipe a try—I’d love to hear how yours turn out! Happy cooking!
Ricotta Meatballs
Ingredients
Method
- Pour the marinara sauce into a large saucepan over medium heat and stir occasionally.
- Heat ¼ cup of olive oil in a skillet, add finely diced yellow onion and sauté until translucent, then add minced garlic and sauté for another minute.
- In a large mixing bowl, combine ricotta cheese, whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, dried herbs, and sautéed onion-garlic mix. Fold in ground meats gently.
- Form the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
- Cook the meatballs by either simmering them in the marinara sauce for 30-40 minutes or baking them at 375°F for 25-30 minutes.
- Remove the meatballs from the sauce or oven, serve hot over pasta or in sub rolls, and garnish with parsley.
- Enjoy the Ricotta Meatballs with friends and family.
