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Herb Ricotta Meatballs in Marinara Sauce Recipe

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These Ricotta Meatballs are a deliciously tender and flavorful twist on classic meatballs, combining ground chuck and pork with creamy ricotta cheese and Italian herbs. Cooked on the stovetop and simmered in marinara sauce with dollops of herb-infused ricotta, they make a perfect hearty meal served with your favorite pasta or crusty bread.

Ingredients

Meat Mixture

  • 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
  • 1 teaspoon Italian seasoning
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • ½ teaspoon pepper

Herb Ricotta Mixture

  • 15 oz. Ricotta cheese
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • Additional parsley for garnish

Other Ingredients

  • 32 oz. marinara sauce
  • ½ cup olive oil (divided)
  • 1 yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • About ¼+ cup water (optional, to thin sauce)

Instructions

  1. Prepare Herb Ricotta Mixture: In a bowl, combine ricotta cheese, minced garlic, dried basil, oregano, and parsley. Mix well and set aside.
  2. Sauté Onion and Garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely diced onion and cook for about 5 minutes until softened. Add 3 cloves minced garlic, cook for 1 more minute. Remove from heat and let cool.
  3. Mix Meatball Ingredients: In a large bowl, combine the whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, salt, and pepper. Add ¾ cup of the prepared herb ricotta mixture and the cooled sautéed onion and garlic. Stir gently to combine.
  4. Add Meat: Season ground chuck and ground pork with salt and pepper, then add to the bowl. Gently mix all ingredients with your hands until just combined; avoid overworking to keep meatballs tender.
  5. Form Meatballs: Shape the mixture into 1½-inch meatballs. Place on a tray and chill in the refrigerator for 15 minutes to firm up.
  6. Brown Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat, using enough oil to cover the meatballs about halfway. Brown meatballs in batches, leaving space between each to easily roll them. Cook about 1½ minutes per side until well browned. Remove and set aside.
  7. Prepare Sauce: Remove excess oil from skillet, then add the 32 oz. marinara sauce. Add about ¼ cup water to thin if needed, as the sauce and ricotta topping will thicken during cooking.
  8. Simmer Meatballs: Return browned meatballs to the skillet, spoon sauce over them. Cover partially and simmer over medium heat for 30 minutes.
  9. Add Remaining Ricotta: During the last 15 minutes of cooking, use a small cookie scoop to dollop the remaining herb ricotta mixture on top of the meatballs. Allow to heat through.
  10. Serve: Garnish with additional chopped parsley and serve hot with your choice of pasta or bread.

Notes

  • You can bake the meatballs in the oven or use a slow cooker as alternative cooking methods; however, this recipe focuses on stovetop preparation.
  • Use 80% lean ground chuck for optimal flavor and texture. Avoid leaner meat to keep meatballs moist.
  • If marinara sauce thickens too much, add small amounts of water during cooking to maintain a saucy consistency.
  • Do not overmix the meat mixture to keep meatballs tender.
  • Chilling meatballs before cooking helps them hold their shape better when browning.
  • For a creamier sauce, use cream instead of half and half as a substitute ingredient.

Find it online: https://bitezly.com/herb-ricotta-meatballs-in-marinara-sauce-recipe/