Description
Tender ricotta meatballs are soft, flavorful, and simmered in marinara sauce. These meatballs are easy to make and perfect with pasta, subs, or salads.
Ingredients
- 1 cup ricotta cheese
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- ½ cup half-and-half
- ½ cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- ⅓ cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground beef (80% lean)
- ½ pound ground chicken
- 2 tablespoons olive oil
- 32 ounces marinara sauce
- ¼ cup water
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan (for garnish)
Instructions
- Mix ricotta, garlic, basil, parsley, and oregano in a small bowl. Set this aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook onion 4 to 5 minutes until soft. Add garlic and cook 30 seconds more. Let this cool slightly.
- Combine egg, half-and-half, breadcrumbs, Parmesan, fresh parsley, Italian seasoning, mustard powder, salt, pepper, and ¾ cup of the reserved ricotta mixture in a large bowl. Mix in the cooled onion and garlic.
- Add ground beef and chicken. Mix gently with your hands until just combined.
- Roll the mixture into 1½-inch meatballs. Chill the meatballs in the refrigerator for 15 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Brown the meatballs 1 to 2 minutes per side in batches. Remove browned meatballs to a plate.
- Pour marinara sauce and water into the skillet. Return the meatballs to the skillet, spooning sauce over the top. Cover partially and simmer 30 minutes over medium-low heat.
- During the last 10 minutes of simmering, dollop the remaining ricotta mixture on top. Let it warm through.
- Garnish with fresh parsley and Parmesan before serving.
Notes
- The creamy ricotta mixture keeps the meat moist and soft.
- These meatballs freeze well for later use.
- Serve with spaghetti, on toasted rolls, or with a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American