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These Spicy Ricotta Meatballs in Tomato Sauce aren’t your typical meatball! I’ve included a few secret ingredients to make this dish extra special and delicious.
Spicy Ricotta Meatballs Recipe
The thing I love about meatballs is that they’re so versatile. I mean who doesn’t love spaghetti and meatballs, or meatballs with tomato sauce over mashed potatoes, or even on rice. But you know what, I even love these meatballs on their own, just pop one in your mouth, and they are the perfect snack.
- Meat – I used a combination of lean ground beef and spicy Italian sausage for extra juicy meatballs.
- Onion – Medium white or yellow onion, finely chopped.
- Garlic – Fresh is best! Minced.
- Egg – The egg will act as a binder to the meatballs.
- Ricotta Cheese – They wouldn’t be ricotta meatballs without ricotta now would they?
- Breadcrumbs – For this recipe I used cornflakes for a unique twist, regular breadcrumbs work as well if you prefer.
- Seasoning – Salt & black pepper, to taste.
- Parsley – Fresh, chopped.
- Crushed Tomatoes – I used a can of crushed tomato, which is equal to about 3 cups.
- Onion – White or yellow, chopped.
- Garlic – Fresh is best! Minced.
- Cream – I used heavy cream, half and half can be used for a lighter fare.
- Brown Sugar – This is going to add a nice caramelized sweetness to balance the flavors in the dish.
- Seasoning – Salt and pepper, to taste.
What Type Of Meat Works Best For These Meatballs
These meatballs are incredible because we are using both beef and spicy Italian sausage to make them extra juicy!
I’ve made meatballs out of chicken, turkey, beef, and pork! Any of these proteins can be used, just keep in mind the more fat in the meat, the juicer the meatball! Pork and beef are most commonly used because of how fatty they are, which is why some people may find chicken or turkey meatballs dry. It all depends on the type of meat and cook time!
Can I Make These Meatballs In The Air Fryer
Yes! I know many of us are obsessing over our air fryer, so I’ve written an air fryer meatball recipe just for that! You can use the ingredients from this recipe and follow the instructions from the other post.
Can I Make These Spicy Ricotta Meatballs In Advance?
Absolutely! Meatballs are great to make ahead and freeze for easy future meals.
- Line your baking sheet with parchment or silpat for easy cleanup!
- Feel free to incorporate any of your favorite spices/seasoning to make these to your liking!
- If for some reason you can’t find ricotta, or don’t have it on hand, cottage cheese or goat cheese can be used as substitutes.
- You can use whichever protein you’d like for these meatballs! Feel free to try any of or a combination of ground chicken, turkey, pork or veal. Keep in mind, when using a different protein, the cook time may vary.
Leftovers spicy ricotta meatballs and tomato sauce can be stored in an airtight container in the fridge for 3 – 4 days.
You can also freeze these meatballs with the tomato sauce in an airtight container for up to 3 months.
More Related Recipes
- 1 pound lean ground beef
- 1 pound Italian sausage (spicy)
- 1 medium onion (finely chopped)
- 5 cloves garlic (minced)
- 1 egg
- ½ cup ricotta cheese
- ⅔ cup cornflakes breadcrumbs (regular breadcrumbs work as well)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup parsley (chopped)
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
- Mix all the meatballs ingredients together in a large bowl. Shape the mixture into meatballs, I ended up with about 50 meatballs. Place all the meatballs onto the baking sheet.
- Bake for about 35 to 45 minutes or until meatballs are done and browned.
- For the sauce, add the crushed tomatoes, water, onion and garlic to a blender and blend until smooth. Pour the sauce in a sauce pan and bring to a boil over medium heat. Add brown sugar and heavy cream and continue to simmer for 20 minutes.
- Add the meatballs to the sauce, or pour the sauce over the meatballs in a large bowl and serve over spaghetti, or mashed potatoes.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.