Ricotta Meatballs
Ricotta Meatballs are soft, flavorful, and gently simmered in a rich marinara sauce. The ricotta keeps them light without falling apart, and the mix of beef and sausage gives them depth without overcomplicating things. Comfortable, dependable, and just a little special.
Servings: 6
Calories: 699kcal
Ingredients
For Meatballs
- 1 pound lean ground beef
- 1 pound Italian sausage mild or spicy
- 1 cup ricotta cheese
- ½ cup Parmesan cheese freshly grated
- 1 large egg
- 1 medium onion finely chopped, or grated
- 3 cloves garlic minced
- ½ cup Italian breadcrumbs plain
- ¼ cup fresh parsley chopped
- 1 teaspoon dried oregano
- salt and pepper to taste
For Marinara Sauce
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 28 ounces crushed tomatoes 1 can
- 1 tablespoon brown sugar
- ½ cup heavy cream
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, Italian sausage, ricotta cheese, grated Parmesan, egg, grated onion, minced garlic, breadcrumbs, chopped parsley, dried oregano, salt, and pepper. Mix until all ingredients are well combined but do not overmix to keep the meatballs tender.
- Using your hands or a cookie scoop, form the mixture into meatballs about 1½ inches in diameter and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through. You can also air fryer them for 10-12 minutes, shaking the basket halfway through, until the meatballs are browned and cooked through.
- While the meatballs are cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the crushed tomatoes, brown sugar, heavy cream, Italian seasoning, salt, and pepper. Bring the sauce to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
- Once the meatballs are done cooking, gently place them into the simmering marinara sauce. Spoon some of the sauce over the meatballs to coat them.
- Let the meatballs simmer in the sauce for an additional 10 minutes to absorb the flavors. If desired, you can add dollops of additional ricotta cheese on top of the meatballs and let them melt slightly.
- Garnish the dish with fresh chopped parsley. Serve the ricotta meatballs hot, either on their own, over pasta, or with crusty bread on the side.
Video
Notes
- Use whole-milk ricotta. It gives the best texture. If your ricotta looks watery, drain it briefly before using.
- Mix gently. Stir just until combined. The more you work the mixture, the firmer the meatballs become.
- Grating the onion helps. You get flavor and moisture without chunks, which keeps the meatballs smooth.
- Bake or air fry, both work. Choose whichever feels easiest and move on.
- A short simmer matters. Letting the meatballs sit in the sauce for a few minutes brings everything together.
- Leftovers reheat beautifully. Store them in the sauce and warm gently.
Nutrition
Serving: 1serving | Calories: 699kcal | Carbohydrates: 26g | Protein: 40g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 185mg | Sodium: 1100mg | Potassium: 1032mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1121IU | Vitamin C: 21mg | Calcium: 322mg | Iron: 6mg
