Description
Ricotta meatballs blend Italian tradition with creamy perfection, offering four delightful variations that elevate classic comfort cuisine. Juicy, herb-infused spheres of ground meat deliver a silky texture and rich flavor that will satisfy hearty appetites seeking authentic Mediterranean charm.
Ingredients
Scale
Meat:
- 1 pound ground chuck (80% lean)
- 0.5 pound ground beef (or sausage or veal)
Dairy and Binding Ingredients:
- 0.5 cup ricotta cheese
- 0.5 cup Parmesan cheese
- 1 egg, whisked
- 0.5 cup half and half (can use cream)
Herbs, Spices, and Additional Ingredients:
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 0.5 cup Italian breadcrumbs
- 0.33 cup roughly chopped parsley (plus more for garnish)
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
- Whisk ricotta cheese with fresh herbs in a mixing bowl, creating a fragrant and creamy base for the meatballs, then refrigerate to allow flavors to meld.
- Sauté finely chopped onions in extra virgin olive oil over medium heat until translucent and softened, approximately 4-5 minutes. Add minced garlic and cook for an additional 60 seconds, releasing its aromatic essence. Remove from heat and let the mixture cool completely.
- In a large mixing bowl, gently combine one large egg, half-and-half, fresh breadcrumbs, grated Parmesan cheese, chopped fresh parsley, and the prepared herb ricotta mixture. Fold in the cooled onion and garlic mixture.
- Add ground meat to the mixture, using your hands to incorporate ingredients thoroughly. Season with kosher salt and freshly ground black pepper, mixing until just combined to prevent overworking the meat.
- Shape the mixture into uniform meatballs, approximately 1.5 inches (3.8 centimeters) in diameter. Place formed meatballs on a parchment-lined tray and refrigerate for 15-20 minutes to firm up.
- Heat a large skillet with a thin layer of olive oil over medium-high heat. Brown meatballs on all sides, creating a golden, crispy exterior, working in batches to avoid overcrowding.
- Pour marinara sauce over the browned meatballs, reducing heat to low. Simmer gently for 25-35 minutes, ensuring meatballs are cooked through and sauce is heated evenly.
- Garnish with additional chopped fresh parsley and serve hot, accompanied by your preferred side dish.
Notes
- Prepare this versatile meatball recipe for unexpected dinner guests or cozy family meals.
- Maximize flavor by chilling the meat mixture, allowing spices to meld and develop rich, complex tastes.
- Mix ingredients gently to prevent tough meatballs, ensuring a tender, delicate texture with each bite.
- Customize the recipe by experimenting with different meats like ground turkey, beef, or pork blend.
- Leftovers taste even better the next day, making this dish perfect for meal prep and quick lunches.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 500 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg