Name: Herb Ricotta Meatballs in Marinara Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 32 oz. marinara sauce; ½ cup olive oil (divided); 15 oz. Ricotta cheese; 1 teaspoon garlic (minced); 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1/3 cup roughly chopped parsley (plus more to garnish); 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 teaspoon Italian seasoning; 1 teaspoon mustard powder; 1 teaspoon salt; ½ teaspoon pepper; 1 lb. ground chuck (80% lean); ½ lb. ground pork (or ground sausage or veal)

Ingredients

32 oz. marinara sauce

½ cup olive oil (divided)

15 oz. ricotta cheese

1 teaspoon garlic (minced)

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

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 teaspoon Italian seasoning

1 teaspoon mustard powder

1 teaspoon salt

½ teaspoon pepper

1 lb. ground chuck (80% lean)

½ lb. ground pork (or ground sausage or veal)

Instructions

Step 1: Prepare the herb ricotta mixture by combining ricotta cheese with 1 teaspoon minced garlic, dried basil, oregano, and parsley. Set aside.

Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced onion and soften for about 5 minutes. Add 3 cloves minced garlic and cook for 1 more minute. Remove from heat and let cool.

Step 3: In a large bowl, combine the whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, roughly chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture. Stir in the cooled onions and garlic.

Step 4: Season the ground chuck and ground pork with salt and pepper. Add the meat to the bowl and gently mix with your hands until just combined. Avoid overworking to keep the meatballs tender.

Step 5: Roll the mixture into 1½-inch meatballs and place them on a tray. Refrigerate for 15 minutes to firm up.

Step 6: Heat the remaining olive oil in a large skillet over medium-high heat, using enough oil to cover the meatballs about halfway. Brown the meatballs in batches, leaving space to easily turn them. Cook about 1½ minutes per side until golden brown. Remove and set aside.

Step 7: Carefully remove excess oil from the skillet, then add the marinara sauce. Add about ¼ cup of water to prevent the sauce from becoming too thick. Adjust the amount of water as needed during cooking.

Step 8: Return the meatballs to the skillet and spoon sauce over them. Cook over medium heat, partially covered, for 30 minutes.

Step 9: During the last 15 minutes of cooking, use a small scoop to dollop the remaining herb ricotta mixture on top of each meatball. Allow it to warm through in the sauce.

Step 10: Garnish with additional chopped parsley and serve hot.

Tips & Variations

For a lighter version, use ground turkey instead of pork and chuck.

Try baking the meatballs at 375°F for 20-25 minutes instead of pan-frying for less oil use.

Add red pepper flakes to the meat mixture for a subtle spicy kick.

If you prefer a slower cooker method, brown the meatballs first, then simmer them in sauce on low for 3-4 hours.

Use fresh herbs if available for a brighter flavor; adjust quantities to taste.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance. Keep them covered in the refrigerator for up to 24 hours before cooking, or freeze them raw for longer storage.

What can I serve with ricotta meatballs?

These meatballs pair wonderfully with spaghetti, polenta, or crusty bread. A fresh green salad or roasted vegetables complement the rich flavors nicely.