Description
Discover the secret to irresistibly tender ricotta meatballs with this detailed recipe featuring a rich blend of ground meats, creamy ricotta, and a robust marinara sauce. These meatballs are perfectly seasoned with a mix of Italian herbs and spices, pan-browned for a flavorful crust, then simmered gently in sauce, bringing out a moist and tender texture that melts in your mouth.
Ingredients
Scale
Meatball Mixture
- 1 lb. ground chuck (80% lean)
- ½ lb. ground pork (can substitute with sausage or veal)
- 15 oz ricotta cheese
- 1 yellow onion, finely diced
- 1 teaspoon garlic, minced
- 3 cloves garlic, minced
- 1 egg, whisked
- ½ cup half and half (or heavy cream for richness)
- ½ cup Italian breadcrumbs
- ½ cup Parmesan cheese, freshly grated
- â…“ cup parsley, roughly chopped (plus more to garnish)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon pepper
Sauce & Cooking
- 32 oz marinara sauce (homemade or quality store brand)
- ½ cup olive oil, divided (for browning and sauce)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground chuck, ground pork, ricotta cheese, finely diced yellow onion, minced garlic, whisked egg, half and half, Italian breadcrumbs, grated Parmesan, chopped parsley, dried basil, oregano, parsley, Italian seasoning, mustard powder, salt, and pepper. Mix gently but thoroughly to ensure all ingredients are evenly incorporated without overworking the meat.
- Form the Meatballs: Shape the mixture into approximately 43 evenly sized meatballs, about 1 to 1.5 inches in diameter. Make sure the meatballs are uniform to ensure even cooking.
- Brown the Meatballs: Heat half of the olive oil (¼ cup) in a large skillet over medium heat. Add the meatballs in batches, avoiding overcrowding. Brown them on all sides, turning carefully to develop a golden crust, about 3-4 minutes per batch. Remove and set aside once browned.
- Sauté Garlic: In the same skillet, add the remaining olive oil (¼ cup). Sauté the additional minced garlic for about 1 minute until fragrant but not burnt, enhancing the flavor base of the sauce.
- Simmer Meatballs in Marinara: Return all the browned meatballs to the skillet and pour in the marinara sauce. Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let the meatballs cook through and absorb the sauce flavors for about 30-35 minutes, ensuring tenderness and juiciness.
- Serve and Garnish: Spoon meatballs with sauce onto plates or bowls. Garnish generously with freshly chopped parsley and additional grated Parmesan if desired. Serve hot with pasta, crusty bread, or your favorite side.
Notes
- For a richer taste, substitute half and half with heavy cream in the meatball mixture.
- Use homemade marinara sauce for the best flavor, or choose a high-quality store-bought version.
- To keep meatballs moist, avoid overmixing the meat mixture.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
