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Ricotta Meatballs have quickly become a household favorite for their melt-in-your-mouth texture and deep savory flavor. Their creamy ricotta base lightens up the usual dense meatball, making these a crowd-pleaser for weeknight dinners special occasions or simple meals with friends. Whether simmered on the stovetop baked in the oven or finished in the slow cooker these meatballs always turn out tender and bursting with Italian herbs.
My family now expects these at every get-together and I always keep extras in the freezer just in case.
Ingredients
- Marinara sauce: Quality sauce is crucial here for deep tomato flavor. Homemade or Rao’s brand is highly recommended.
- Olive oil: Adds richness and is perfect for browning meatballs. Look for extra virgin for best taste.
- Ricotta cheese: The secret to ultra-tender meatballs. Use whole milk ricotta for a creamy texture.
- Garlic: Adds aromatic punch. Freshly minced gives the strongest flavor.
- Dried basil oregano parsley: Classic Italian herbs for bold warmth and a fragrant finish.
- Yellow onion: Finely diced and sautéed to start the flavor-building.
- Egg: Acts as the binder holding everything together. Use a fresh organic egg if you can.
- Half and half: Adds moisture. Can be swapped with cream for extra richness.
- Italian breadcrumbs: Provide structure and help bind the mixture.
- Parmesan cheese: Freshly grated brings salty umami depth to each bite. Always choose a wedge and grate just before using.
- Parsley: Brings fresh vibrant color and flavor. Use Italian flat-leaf if possible.
- Italian seasoning and mustard powder: Amplify the savory notes throughout.
- Salt and pepper: Critical for seasoning every layer. Freshly cracked black pepper adds the most zing.
- Ground chuck: 80 percent lean as the base for classic flavor and juiciness.
- Ground pork or ground sausage or veal: Use for extra tenderness and nuanced flavor. Choose fresh ground from a butcher if you can.
Step-by-Step Instructions
- Combine the Herb Ricotta Mixture:
- Mix ricotta cheese with minced garlic and the dried herbs until smooth. Set aside. This ensures the flavors meld nicely before adding to the meatballs.
- Sauté the Aromatics:
- Heat one tablespoon olive oil in a skillet over medium heat. Add finely diced onion and cook for five minutes gently stirring to soften but not brown. Add the garlic and cook one minute more. Let cool completely so they do not cook the egg in the next step.
- Make the Meatball Base:
- In a large bowl whisk together egg half and half breadcrumbs Parmesan parsley Italian seasoning mustard powder and three-quarters cup ricotta mixture. Stir in cooled onions and garlic to evenly distribute flavor.
- Gently Mix in the Meat:
- Sprinkle the meat mixture generously with salt and pepper. Add ground chuck and ground pork and gently mix using your hands until just combined. Be careful not to overmix which keeps the texture light.
- Shape and Chill the Meatballs:
- Roll mixture into one and a half inch balls and place on a tray. Transfer to the fridge for fifteen minutes to firm up. This helps them hold their shape during browning.
- Brown the Meatballs:
- Heat remaining olive oil in a large skillet over medium-high. Arrange meatballs with space in between browning on each side for about one and a half minutes. Use tongs to turn and remove when all sides are golden.
- Simmer in Marinara Sauce:
- Pour out excess oil reserving some fond for sauce flavor. Add marinara and a splash of water to thin if needed. Gently nestle the meatballs into the skillet covering each with sauce. Cook on medium for thirty minutes partially covered.
- Add Ricotta Topping:
- Dollop the rest of the herb ricotta on each meatball during the last fifteen minutes letting it warm and melt into the sauce.
- Serve and Garnish:
- Scatter chopped parsley over the finished dish and serve warm with your favorite side.
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My favorite ingredient is definitely the ricotta which transforms the texture into something so soft and flavorful it reminds me of holiday dinners when everyone gathered around the big kitchen island and argued over who got the last one. The aroma of browning onions and garlic with the Italian herbs always gets compliments wafting through the house.
Storage Tips
Once cooled store meatballs in a sealed container in the fridge for up to three days. For longer storage place cooled meatballs on a tray freeze until firm then transfer to a freezer bag. You can reheat them gently in sauce straight from frozen making them a lifesaver for busy nights.
Ingredient Substitutions
You can swap half and half for heavy cream if you like a richer bite
Ground turkey or chicken works too though the flavor will be a bit lighter
For gluten free always use certified gluten free breadcrumbs
Serving Suggestions
They are classic with spaghetti but also work tucked into a soft toasted sub roll or over creamy polenta. Sometimes I serve them with a big green salad and crusty bread which makes for an easy impressive meal.
Cultural Historical Context
Ricotta meatballs are a twist on the traditional Italian polpette swapping out some bread for creamy cheese. This method is celebrated in southern Italy where house cooks often used what was on hand to stretch meat further and create a softer more delicate bite perfect for sharing family style.
Recipe Questions & Answers
- → What makes these meatballs so tender?
Ricotta cheese and half and half keep the mixture soft, creating a delicate texture when combined with ground meats.
- → Can I use only beef or substitute the pork?
Yes, any combination of ground chuck, pork, sausage, or veal works well, allowing you to adjust flavor and richness.
- → Is packaged grated Parmesan okay for the mixture?
It's recommended to grate Parmesan fresh from a wedge, as it melts smoother and delivers better taste than pre-grated versions.
- → How do I prepare these for the freezer?
Brown cooked meatballs, cool completely, then freeze in an airtight bag for up to three months. Thaw and add to sauce when ready.
- → What’s the best sauce for serving?
Use your favorite marinara, either a store-bought brand like Rao’s or homemade. The sauce's quality enhances overall flavor.