Ricotta Herb Meatballs Italian (Printable Version)

Flavorful meatballs enriched with ricotta and Italian herbs, simmered in marinara. Great with pasta or bread.

# What You'll Need:

→ Herb Ricotta Mixture

01 - 425 g Ricotta cheese
02 - 1 teaspoon garlic, minced
03 - 1 teaspoon dried basil
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried parsley

→ Meatballs

06 - 1 yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 1 large egg, whisked
09 - 120 ml half and half (or cream)
10 - 60 g Italian breadcrumbs
11 - 50 g Parmesan cheese, grated
12 - 20 g fresh parsley, roughly chopped, plus more to garnish
13 - 1 teaspoon Italian seasoning
14 - 1 teaspoon mustard powder
15 - 1 teaspoon salt
16 - 0.5 teaspoon black pepper
17 - 450 g ground chuck, 80% lean
18 - 225 g ground pork, or substitute with sausage or veal

→ Sauce and Cooking

19 - 900 g marinara sauce
20 - 120 ml olive oil, divided
21 - 60 ml water, as needed

# Steps to Follow:

01 - Combine ricotta cheese, minced garlic, dried basil, dried oregano, and dried parsley in a bowl. Mix thoroughly and set aside.
02 - Heat 15 ml olive oil in a skillet over medium heat. Add finely diced onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute. Remove from heat and allow to cool.
03 - In a large bowl, whisk together egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and three-quarters of the prepared herb ricotta mixture. Incorporate cooled onion and garlic.
04 - Season ground chuck and ground pork with salt and pepper. Add meats to the bowl and gently mix by hand until just combined. Take care not to overwork the mixture.
05 - Roll mixture into 3.5 cm diameter balls. Arrange on a tray and refrigerate for 15 minutes to help them retain shape.
06 - Heat remaining olive oil in a large skillet over medium-high heat, ensuring oil reaches halfway up the sides of the meatballs. Brown meatballs in batches, rotating for even color, about 1.5 minutes per side. Remove and set aside.
07 - Remove excess oil from skillet. Add marinara sauce and about 60 ml water to prevent excessive thickening. Heat sauce, then nestle browned meatballs into skillet. Spoon sauce over each meatball.
08 - Partially cover skillet and cook over medium heat for 30 minutes, spooning remaining herb ricotta mixture atop meatballs for the final 15 minutes. Garnish with parsley before serving.

# Additional Notes:

01 - Grate Parmesan from a wedge for optimal flavor and consistency; avoid pre-grated cheese.
02 - Lightly oil your hands to easily roll meatballs.
03 - Any combination of ground chuck, pork, sausage, or veal may be used.
04 - Letting the meatball mixture chill ensures they maintain shape during cooking.

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