Description
These Ricotta Meatballs are a versatile Italian dish that can be cooked on the stove top, baked in the oven, or prepared in a slow cooker. They feature a flavorful combination of ground chuck, Italian herbs, Parmesan, and a creamy herb ricotta mixture, making them perfect to serve with pasta, in a sub sandwich, or alongside a fresh salad. The recipe yields tender, juicy meatballs topped with a rich blend of marinara sauce and dollops of herbed ricotta cheese.
Ingredients
Marinara Sauce & 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, grated
- ⅓ cup roughly chopped parsley, plus more to garnish
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb. ground chuck (80% lean)
Instructions
- Prepare the Herb Ricotta Mixture: In a bowl, combine ricotta cheese with minced garlic, dried basil, oregano, and parsley. Stir well and set aside.
- Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 5 minutes until softened. Add minced garlic and cook for an additional 1 minute. Remove from heat and let cool.
- Mix Meatball Ingredients: In a large bowl, whisk together egg, half and half, Italian breadcrumbs, grated Parmesan, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the prepared herb ricotta mixture. Add the cooled sautéed onions and garlic to the mixture. Season the ground chuck with salt and pepper, then add it to the bowl. Gently mix everything with your hands until evenly combined, being careful not to overwork the meat to keep it tender.
- Form and Chill Meatballs: Shape the mixture into 1½-inch meatballs. Arrange them on a tray and refrigerate for 15 minutes to help them hold their shape during cooking.
- Brown the 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, ensuring they have space to turn easily without overlapping. Cook each side for about 1½ minutes until nicely browned. Remove with tongs and set aside.
- Simmer in Sauce: Discard excess oil from the skillet. Pour in the marinara sauce along with about ¼ cup of water to prevent the sauce from becoming too thick. Add the browned meatballs to the skillet and spoon sauce over them. Cover partially and simmer over medium heat for 30 minutes.
- Add Ricotta Topping and Finish Cooking: Use a small cookie scoop to dollop the remaining herb ricotta mixture on top of the meatballs. Continue cooking for another 15 minutes, allowing the ricotta to heat through and the sauce to thicken slightly.
- Garnish and Serve: Sprinkle additional chopped parsley over the meatballs and serve warm, ideal with pasta, in a sandwich, or alongside a salad.
Notes
- Use Rao’s marinara sauce for the best flavor or substitute with a homemade marinara sauce.
- Feel free to mix ground chuck, sausage, and veal for a more complex flavor.
- Grate Parmesan cheese from a wedge for optimal taste and texture rather than using pre-grated packages.
- Coat your hands lightly with oil when shaping meatballs to prevent sticking and ease handling.
- Try other variations like Baked Meatballs or Turkey and Stuffing Meatballs for variety.
- Baking Method 1: After browning, place meatballs in a casserole with most of the sauce, cover, and bake at 375°F for 30 minutes. Top with remaining sauce and ricotta; bake uncovered for an additional 15 minutes.
- Baking Method 2: Brown meatballs and bake them uncovered on parchment-lined or silicone mats at 350°F for 30 minutes until internal temperature reaches 160°F.
- Slow Cooker Method: Brown meatballs, transfer to a Crock Pot with marinara sauce, and cook on high for 3-4 hours or low for 6-7 hours. Add ricotta topping during last 20 minutes.
- Make-Ahead: Browned meatballs can be refrigerated up to 3 days or frozen up to 3 months. Reheat by simmering in sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
