If you’re looking for a new recipe to spice up your dinner menu, look no further than these savory Ricotta Meatballs. Combining the creamy texture of ricotta cheese with a hearty meat blend, this dish promises to deliver both comfort and flavor to your table. Perfect for family dinners or gatherings, this recipe is sure to impress. Let’s dive into the delicious details.
Ingredients
For the Marinara Sauce:
- 32 oz. marinara sauce
For the Herb Ricotta Mixture:
- 15 oz. Ricotta cheese
- 1 tsp garlic, minced
- 1 tsp each: dried basil, oregano, parsley
For the 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
- 1/3 cup roughly chopped parsley, plus more to garnish
- 1 tsp each: Italian seasoning, mustard powder, salt
- ½ tsp Pepper
- 1 lb. ground chuck (80% lean)
- ½ lb. ground pork (or ground sausage or veal)
Directions
- Prepare the Herb Ricotta Mixture: In a bowl, combine the ricotta cheese with minced garlic, dried basil, oregano, and parsley. Set this mixture aside. This blend of herbs will infuse the ricotta with a burst of flavors, perfect for mixing into the meatballs.
- Sauté the Aromatics: In a pan, sauté the finely diced yellow onion and minced garlic in a bit of olive oil until they are translucent and fragrant. This will form the flavor base for the meatballs.
- Combine the Meatball Mixture: In a large bowl, combine the sautéed onion and garlic with the whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, salt, and pepper. Mix these ingredients well before folding in the ground chuck and ground pork. Then, gently mix in the prepared Herb Ricotta mixture.
- Form and Chill the Meatballs: With your hands, form the mixture into meatballs. Place them on a baking sheet and chill in the refrigerator for at least 30 minutes. This step helps the meatballs hold their shape while cooking.
- Brown the Meatballs: Heat a skillet with a bit of oil and brown the meatballs on all sides. You don’t need to fully cook them through at this stage; just aim for a golden crust.
- Simmer with Marinara Sauce: Transfer the browned meatballs to a pot with the marinara sauce. Let them simmer together on low heat for about 30 minutes, or until the meatballs are cooked through. This simmering process allows the flavors to meld beautifully.
- Finish with Ricotta Dollops: Just before serving, add dollops of the reserved Herb Ricotta mixture to the pot. Gently stir to combine, or leave the dollops intact for guests to discover.
Serving Suggestions
Garnish the dish with additional chopped parsley and serve hot. These meatballs are versatile and can be served with spaghetti, in a sub sandwich, or even as a standalone dish with a side of crusty bread to soak up the delicious sauce.
Nutritional Information
- Prep Time: 25 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Calories: 89 per meatball
- Servings: 43 Meatballs
Whether you’re cooking for a special occasion or just looking to add a new recipe to your repertoire, these Ricotta Meatballs offer a delightful mix of textures and flavors. Enjoy the process of creating this dish as much as you will enjoy eating it. Bon appétit!
Ricotta Meatballs
Ingredients:
Marinara Sauce:
32 oz. marinara sauce
Herb Ricotta Mixture:
15 oz. Ricotta cheese
1 tsp garlic, minced
1 tsp each: dried basil, oregano, 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
1/3 cup roughly chopped parsley, plus more to garnish
1 tsp each: Italian seasoning, mustard powder, salt
½ tsp Pepper
1 lb. ground chuck (80% lean)
½ lb. ground pork (or ground sausage or veal)
Directions:
Prepare Herb Ricotta mixture and set aside.
Sauté onion and garlic in olive oil; mix with breadcrumb mixture and Herb Ricotta.
Form meatballs, chill, then brown in skillet.
Combine meatballs with marinara sauce, simmer, and finish with ricotta dollops.
Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes
Kcal: 89 | Servings: 43 Meatballs