Ricotta Meatballs (4 ways!)

Ricotta Meatballs (4 Ways!)

Elevate your dinner table with these delectable Ricotta Meatballs! Prepared in a rich marinara sauce, these tender meatballs are infused with a delightful herb ricotta mixture. Follow this detailed guide to cook them on the stovetop, and explore the notes for baking and crockpot methods.

Ingredients

For the Marinara Sauce:

• 32 oz. marinara sauce 🍅

For the Olive Oil:

• ½ cup olive oil, divided 🫒

Herb Ricotta Mixture:

• 15 oz. Ricotta cheese 🧀
• 1 teaspoon garlic, minced 🧄
• 1 teaspoon EACH: dried basil, oregano, parsley 🌿

Meatballs:

• 1 yellow onion, finely diced 🧅
• 3 cloves garlic, minced 🧄
• 1 egg, whisked 🥚
• ½ cup half and half, can sub cream 🥛
• ½ cup Italian breadcrumbs 🍞
• ½ cup Parmesan cheese 🧀
• 1/3 cup roughly chopped parsley, plus more to garnish 🌿
• 1 teaspoon EACH: Italian seasoning, mustard powder, salt 🧂
• ½ teaspoon pepper 🌶️
• 1 lb. ground chuck, 80% lean 🥩
• ½ lb. ground beef, or ground sausage or veal 🥩

Instructions

Stove Top Method:

(Note: See notes for baking/crock pot methods)

1. Prepare the Herb Ricotta Mixture: Combine the ricotta cheese, minced garlic, dried basil, oregano, and parsley in a bowl. Set aside. 🥣
2. Sauté the Onions and Garlic: Heat 1 tbsp. olive oil in a skillet over medium heat. Add the finely diced onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute. Set aside and let cool. 🍳
3. Mix the Meatball Ingredients: In a large bowl, combine the whisked egg, half and half, breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, salt, and ¾ cup of the herb ricotta mixture. Add the cooled onions and garlic. 🥄
4. Combine the Meat: Season the ground meats with salt and pepper. Add the seasoned meats to the bowl and gently mix with your hands until well-combined, being careful not to overwork the meat to avoid toughness. 👐
5. Shape the Meatballs: Roll the mixture into 1 ½-inch meatballs. Transfer them to the fridge for 15 minutes to firm up. ⏲️
6. Brown the Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat, enough to cover the meatballs almost halfway. Brown the meatballs in batches, leaving room around each for easy rotation. Brown each side for about 1 ½ minutes. Remove with tongs and set aside. 🍴
7. Prepare the Marinara Sauce: Remove excess oil from the skillet. Add the marinara sauce and a bit of water (about ¼ cup) to prevent it from thickening too much during cooking. 🍅
8. Cook the Meatballs in Sauce: Add the meatballs to the skillet and spoon some sauce over each. Cook over medium heat for 30 minutes, partially covered. During the last 15 minutes, dollop the remaining herb ricotta mixture on top using a small cookie scoop. 🕰️
9. Garnish and Serve: Garnish with extra parsley before serving. Enjoy! 🌿

Notes for Alternate Cooking Methods:

• Baking: Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
• Crockpot: Brown the meatballs as instructed, then transfer them to a crockpot. Pour the marinara sauce over the meatballs and cook on low for 6-7 hours or on high for 3-4 hours. Add the herb ricotta mixture during the last hour of cooking.

Nutrition and Serving Information:

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 65 minutes
• Calories: 450 Kcal per serving
• Servings: 6

These Ricotta Meatballs are versatile, delicious, and perfect for any occasion. Whether you prepare them on the stovetop, bake them in the oven, or slow-cook them in a crockpot, they are sure to be a hit! Enjoy this comforting dish with your favorite side of pasta, a fresh salad, or a hearty loaf of garlic bread. Bon appétit!