Description
These Easy Ricotta Meatballs combine ground beef with creamy ricotta and flavorful herbs, creating tender, juicy meatballs simmered in a rich marinara sauce. Perfect for a comforting family dinner, they come together quickly with simple ingredients and pan-searing followed by gentle simmering.
Ingredients
Meatball Mixture
- 1 pound ground beef
- 3/4 cup dry bread crumbs
- 1 large egg, beaten
- 1/2 cup whole-milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 2 tablespoons minced fresh basil
- 2 garlic cloves, minced
- 2 tablespoons grated onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cooking
- 2 tablespoons olive oil
- 1 jar (24 ounces) marinara sauce
- 1/4 cup grated Parmesan cheese (for garnish)
Instructions
- Mix and form the meatballs: In a large bowl, thoroughly combine the ground beef, bread crumbs, beaten egg, ricotta cheese, 1/4 cup Parmesan, parsley, basil, minced garlic, grated onion, salt, and pepper. For an alternative method, combine all ingredients except the meat in one bowl to form a paste and then incorporate it into the meat. Shape the mixture into 1-1/2 inch balls.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs carefully and cook them until browned on all sides, approximately two to three minutes per side. This step develops flavor and seals in juices.
- Simmer the sauce and meatballs: Pour the entire jar of marinara sauce over the browned meatballs in the skillet. Reduce heat to a gentle simmer and cook until the meatballs are fully cooked through, and the sauce is bubbling gently. This will take about 15 to 20 minutes.
- Finish and serve: Sprinkle the remaining 1/4 cup grated Parmesan cheese over the meatballs and sauce just before serving. Serve hot, ideally over pasta or alongside a crusty bread for a hearty meal.
Notes
- Using whole-milk ricotta adds creaminess and moisture, making the meatballs tender.
- Ground beef can be substituted with ground turkey or chicken for a lighter version.
- Fresh herbs significantly enhance flavor but dried can be used in a pinch, about a third of the amount.
- Brown meatballs carefully to prevent them from falling apart; handle gently when turning.
- Leftover meatballs keep well refrigerated up to 3 days or can be frozen for up to 3 months.
