Herb Ricotta Meatballs in Marinara Sauce Recipe
These Ricotta Meatballs combine tender ground beef and pork with creamy ricotta cheese and aromatic herbs. They are browned in a skillet and then simmered in a rich marinara sauce topped with dollops of herb-enhanced ricotta for a luscious finish. Perfect as a hearty main dish served over pasta, in subs, or alongside a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 43 meatballs
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meatballs
- 1 lb. ground chuck (80% lean)
- ½ lb. ground pork (or ground sausage or veal)
- 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 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon pepper
Herb Ricotta Mixture
- 15 oz. Ricotta cheese
- 1 teaspoon garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Sauce and Cooking
- 32 oz. marinara sauce
- ½ cup olive oil (divided)
- 1 yellow onion (finely diced)
- 3 cloves garlic (minced)
Instructions
- Prepare Herb Ricotta Mixture: Combine the ricotta cheese with minced garlic, dried basil, oregano, and parsley in a bowl. Set this mixture aside for use later in the recipe.
- Cook Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced yellow onion and cook for 5 minutes until softened. Add the minced garlic and cook for an additional minute. Remove from heat and set aside to cool.
- Mix Meatball Ingredients: In a large bowl, whisk together the egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, and mustard powder. Add about ¾ cup of the herb ricotta mixture and the cooled onion and garlic mixture, stirring to combine.
- Add Meat and Season: Sprinkle salt and pepper over the ground chuck and pork, then add the meat to the bowl with the other ingredients. Gently mix with your hands until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Shape Meatballs: Roll the meat mixture into 1 ½-inch diameter meatballs. Place them on a tray and refrigerate for 15 minutes to firm up.
- Brown Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Add enough oil to cover the sides of the meatballs about halfway. Brown the meatballs in batches, leaving space around each one so you can turn them easily without picking them up. Brown each side for about 1 ½ minutes using tongs, then remove and set aside.
- Simmer in Sauce: Drain excess oil from the skillet, then pour in the marinara sauce. To prevent the sauce from becoming too thick, add about ¼ cup of water or more as needed. Stir gently to combine.
- Cook Meatballs in Sauce: Return the browned meatballs to the skillet, spoon sauce over the top, and cook uncovered or partially covered over medium heat for 30 minutes. Use a small cookie scoop or spoon to dollop the remaining herb ricotta mixture onto the meatballs during the last 15 minutes, allowing it to warm through.
- Garnish and Serve: Sprinkle freshly chopped parsley over the finished meatballs and serve hot. They pair well with pasta, crusty bread, or a simple green salad.
Notes
- You can bake the meatballs in the oven at 400°F for about 20 minutes instead of browning them on the stove if preferred.
- Alternatively, the meatballs can be cooked slow cooker style by placing browned meatballs and sauce in a slow cooker and cooking on low for 4 hours.
- Be careful not to overmix the meat to keep meatballs tender and juicy.
- Adding a splash of water to the marinara sauce while simmering prevents it from becoming too thick, especially with the added ricotta on top.
- These meatballs freeze well either cooked or uncooked – freeze uncooked meatballs in a single layer and transfer to a bag once solid.
