These are the most tender, flavorful meatballs you will make, and the secret is a creamy herbed ricotta worked right into the mix. They simmer in marinara until they are soft and rich, and they are just as good piled on pasta, tucked into a sub, or served next to a simple salad. It is a cozy, comforting dinner that pays you back all week.
This recipe is also genuinely make-ahead and freezer friendly, so it is perfect for a Sunday cook. Making a small batch or doubling up for the freezer? Use the serving adjuster in the recipe card below and every amount updates instantly, no math required. Add your photo, set your servings, and you are set.
Ricotta Meatballs
Calories 89 Protein 5g Carbs 3g Fat 6g (per meatball)
Ingredients
Herb Ricotta Mixture
Meatballs
Scaled amounts are a guide, round to what is practical when shopping and forming the meatballs.
Instructions
- Make the herb ricotta. Combine the ricotta, minced garlic, dried basil, oregano, and parsley in a bowl and set aside.
- Soften the aromatics. Heat 1 tablespoon of the olive oil in a skillet and add the diced onion. Cook for about 5 minutes, then add the garlic and cook 1 minute more. Set aside to cool.
- Mix the panade. In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and 3/4 cup of the herb ricotta mixture. Stir in the cooled onions and garlic.
- Add the meat. Season the ground chuck and pork with the salt and pepper, add them to the bowl, and gently mix with your hands just until combined. Do not overwork the meat or it will toughen.
- Shape and chill. Roll into 1.5 inch meatballs and refrigerate for 15 minutes.
- Brown the meatballs. Heat the remaining oil in a large skillet over medium-high heat, using enough to come almost halfway up the meatballs. Brown in batches with space around each, about 1.5 minutes per side, then remove and set aside.
- Build the sauce. Drain excess oil from the skillet and add the marinara sauce, plus about 1/4 cup or more of water so the sauce does not over-thicken.
- Simmer. Return the meatballs to the skillet and spoon sauce over them. Cook partially covered over medium heat for 30 minutes. During the last 15 minutes, dollop the remaining herb ricotta on top and let it heat through.
- Serve. Garnish with parsley and serve.
Tips for Meal Prepping
- Brown and refrigerate: cool the browned meatballs completely, store airtight up to 3 days, then add to sauce with 10 extra minutes of simmering.
- Brown and freeze: cool completely, freeze on a tray 1 to 2 hours, transfer to a freezer bag, and freeze up to 3 months; cook from frozen or thaw overnight.
- Slow cooker option: brown the meatballs, then cook in marinara on high 1.5 to 2 hours or low 3 to 4 hours, adding the ricotta in the last 20 minutes.
- Oven option: after browning, bake with sauce in a 9×13 dish covered at 375F for 30 minutes, then uncovered with ricotta dabs for 15 more minutes.
- Store leftovers airtight in the fridge up to 3 days or freeze up to 3 months.
Made these? Let me know in the comments how you served yours, and save this post so the serving adjuster is always one click away on your next batch.
Leave a Reply