These ricotta meatballs are super soft and full of flavor! Made with creamy ricotta cheese, they’re light yet hearty, making them a treat for everyone at the table.
I love serving these meatballs with spaghetti and a tasty marinara sauce. They never last long in my house, and I can’t blame anyone for going for seconds! 🍝
Key Ingredients & Substitutions
Ground Meat: While beef is great, a mix of beef and pork adds richness. If you’re looking for a lighter option, turkey or chicken work too. Just keep in mind they may need extra seasoning.
Ricotta Cheese: This is key for the soft texture. If you can’t find ricotta, cottage cheese can be a good substitute, just blend it a bit for creaminess. Don’t skip this ingredient—it’s what makes these meatballs special!
Breadcrumbs: They help bind the meatballs. You can use regular breadcrumbs or panko for a crunchier texture. For a gluten-free option, try gluten-free breadcrumbs or crushed oats.
Parmesan Cheese: Freshly grated will melt better and taste stronger. If you don’t have Parmesan, Pecorino Romano is a solid substitute that adds a bit more bite.
Marinara Sauce: You can use store-bought, but homemade sauce always feels special. If you want to lighten things up, opt for a marinara made with less sugar or sodium.
How Do I Brown Meatballs Without Them Falling Apart?
Browning meatballs can be tricky, but here’s a simple guide. The goal is to get them golden brown while keeping them intact!
- Heat a non-stick or cast-iron skillet with enough olive oil to coat the bottom.
- Once hot, gently add the meatballs and avoid crowding them. This helps them cook evenly.
- Let them cook undisturbed for a few minutes until a crust forms, then carefully roll them to brown all sides.
- Remember, they don’t have to be fully cooked here since they’ll finish cooking in the sauce.
These tips should help you achieve perfectly browned meatballs that stay together. Enjoy cooking!
Ricotta Meatballs in Marinara Sauce
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- Olive oil, for frying
How Much Time Will You Need?
This recipe takes about 30 minutes of active cooking time and an additional 15-20 minutes to simmer the meatballs in the marinara sauce. So, you can have a delicious meal on the table in about 50 minutes!
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, combine the ground beef, ricotta cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, chopped parsley, dried oregano, red pepper flakes (if you’re using them), and a good pinch of salt and pepper. Mix everything gently using your hands until well combined. Be careful not to overwork the mixture as it can make your meatballs tough!
2. Form the Meatballs:
Once your mixture is ready, take small portions and roll them into balls about 1.5 inches in diameter. Place the formed meatballs on a baking sheet or plate. This helps keep them organized as you prepare to cook them.
3. Brown the Meatballs:
Heat a couple of tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, add the meatballs in batches (this helps them brown evenly without overcrowding). Cook them for about 5-6 minutes, turning occasionally, until they are nicely caramelized on all sides. Don’t worry if they aren’t fully cooked; they will finish cooking in the sauce!
4. Simmer in Marinara Sauce:
Once all the meatballs are browned, remove them from the skillet and set them aside on a plate. In the same skillet, pour in the marinara sauce and bring it to a simmer over low heat. Carefully add the browned meatballs back into the sauce.
5. Finish Cooking:
Cover the skillet and let the meatballs simmer gently in the marinara sauce for about 15-20 minutes, or until they are cooked through and flavorful. The sauce will thicken slightly and become even more delicious!
6. Serve and Enjoy:
To serve, place the ricotta meatballs on a platter or plates, drizzling a spoonful of marinara sauce over them. You can add extra ricotta or Parmesan cheese on top and garnish with freshly chopped parsley.
7. Pairing Suggestions:
These meatballs are perfect served with spaghetti, alongside garlic bread, or with a simple green salad. Enjoy your delicious meal!
These meatballs boast a tender, rich texture thanks to the ricotta cheese, and are bursting with Italian flavors from the fresh herbs and Parmesan. Buon appetito!
Can I Use a Different Type of Meat?
Absolutely! You can substitute ground beef with turkey, chicken, or even a meatless option like lentils or mushrooms for a vegetarian twist. Just keep in mind that leaner meats like turkey or chicken might need a bit more seasoning to enhance flavor.
What Can I Do with Leftover Meatballs?
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave, or warm them gently in a skillet with a bit of marinara sauce to keep them moist. They also freeze well, so consider storing them in individual portions for easy meals later!
Can I Make These Meatballs Gluten-Free?
Yes! Simply replace the breadcrumbs with gluten-free breadcrumbs or crushed oats for a great binding alternative. This way, you can enjoy the dish without gluten concerns!
Can I Prepare the Meatballs Ahead of Time?
Definitely! You can mix and form the meatballs ahead of time and refrigerate them for up to 24 hours before cooking. Alternatively, freeze them raw, and cook straight from frozen when you’re ready to enjoy a quick meal!
