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Ricotta Meatballs Recipe

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★★★★★

4.9 from 131 reviews

These Ricotta Meatballs are tender and flavorful, combining a blend of ground meats with a herb-infused ricotta mixture, cooked in a rich marinara sauce and topped with creamy ricotta. Perfect as an appetizer or main course, they offer a versatile and comforting Italian dish that can be prepared using stovetop, baking, or slow cooker methods.

Ingredients

Scale

Marinara Sauce 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 (or 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 pork (or ground sausage or veal)

Instructions

  1. Prepare Herb Ricotta Mixture: Combine the ricotta cheese with minced garlic, dried basil, oregano, and parsley. Set this mixture aside for later use.
  2. Cook Onions and Garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced onion and soften for 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and allow to 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 pork with salt and pepper. Add the meat to the bowl and gently mix everything together by hand until just combined. Be careful not to overwork to keep the meatballs tender.
  5. Form Meatballs: Roll the mixture into 1 ½-inch meatballs and place them on a tray. Chill in the refrigerator for 15 minutes to firm up.
  6. Brown Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat until shimmering. Add the meatballs in batches, leaving space so they can be easily turned. Brown each side for about 1 ½ minutes until a crust forms. Remove and set aside on a plate.
  7. Prepare Sauce: Drain excess oil from the skillet, then add the marinara sauce. To prevent the sauce from becoming too thick, add about ¼ cup of water while stirring. Adjust the water amount as needed to achieve desired consistency.
  8. Simmer Meatballs in Sauce: Return the browned meatballs to the skillet. Spoon sauce over them, cover partially, and simmer over medium heat for 30 minutes to cook through and let flavors meld.
  9. Add Remaining Ricotta Topping: Using a small scoop, dollop the remaining herb ricotta mixture on top of the meatballs in the last 15 minutes of cooking. Let it warm through and slightly melt.
  10. Serve: Garnish with additional chopped parsley and serve warm as appetizer or main dish.

Notes

  • Use Rao’s marinara sauce or homemade marinara for best flavor.
  • Ground chuck, pork, sausage, and veal can be mixed in any combination as preferred.
  • Grate Parmesan cheese fresh from a wedge to maximize flavor and texture.
  • Coat your hands lightly with oil to make meatball rolling easier.
  • This recipe includes stovetop, baking (two methods), and slow cooker options for cooking meatballs, all detailed in the notes.
  • For baking method with sauce: Brown meatballs, place in casserole dish with sauce, cover, bake at 375°F for 30 minutes, then add ricotta topping and bake uncovered for 15 minutes.
  • For baking without sauce: Brown meatballs, bake on parchment-lined or silicone mat at 350°F for 30 minutes until internal temp reaches 160°F.
  • Slow cooker method: Brown meatballs, transfer to crock pot with sauce, cook on high for 3-4 hours or low for 6-7 hours. Add ricotta topping the last 20 minutes.
  • Meatballs can be made ahead, refrigerated up to 3 days or frozen up to 3 months. Reheat in sauce before serving.

Keywords: Ricotta Meatballs, Italian Meatballs, Meatballs in Marinara, Comfort Food, Italian Dinner, Homemade Meatballs, Ricotta Topping

Find it online: https://kitchenwithkai.com/ricotta-meatballs-recipe/