Description
These ricotta meatballs are tender, juicy, and packed with classic Italian flavors. Baked until golden and then simmered in a rich marinara sauce with creamy ricotta dollops, they make an irresistible meal perfect for serving over pasta or in a sub sandwich.
Ingredients
Marinara Sauce
- 32 ounces marinara sauce
Meatballs
- 1 pound 80% lean ground beef (or ½ lb ground pork + ½ lb ground beef)
- 1 large egg, beaten
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- ¾ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 2 Tablespoons chopped fresh Italian flat leaf parsley (optional)
Ricotta Mixture
- 1 cup ricotta cheese
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
For Serving
- Cooked pasta or a hoagie roll for a meatball sub
Instructions
- Preheat Oven: Preheat the oven to 400°F. Line a baking sheet with foil and spray it with non-stick cooking spray to prevent sticking.
- Prepare Ricotta Mixture: In a medium bowl, combine 1 cup ricotta cheese, 1 teaspoon minced garlic, and 1 teaspoon Italian seasoning until well mixed. This mixture adds creaminess to your meatballs and sauce.
- Make Meat Mixture: In a large bowl, thoroughly combine the ground beef, beaten egg, breadcrumbs, grated parmesan, chopped onion, minced garlic, Italian seasoning, Kosher salt, black pepper, optional parsley, and half a cup of the ricotta mixture. This creates flavorful, moist meatballs.
- Form Meatballs: Using a medium cookie scoop or spoon, portion out the meat mixture and shape into 1 ½-inch meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs uncovered for 17 to 20 minutes, turning halfway through to prevent bottom browning. Meatballs should be cooked through with no pink inside.
- Heat Sauce: Pour the marinara sauce into a large skillet and warm over medium heat for approximately 5 minutes until heated through.
- Add Meatballs to Sauce: Transfer the baked meatballs gently into the warm marinara. Use a small cookie scoop to drop dollops of the remaining ricotta mixture onto the sauce’s surface.
- Simmer: Let the meatballs and ricotta simmer together over medium heat for 5 to 7 minutes, allowing the cheese to melt and flavors to meld.
- Serve: Serve hot over cooked pasta or inside a hoagie roll for a classic meatball sub experience.
Notes
- To fry meatballs instead of baking, heat 2 Tablespoons of oil in a pan over medium-high heat and cook meatballs for 7 to 10 minutes, flipping occasionally until evenly cooked through and browned.
- If fresh garlic and onion aren't available, use ½ teaspoon garlic powder and onion powder respectively.
- For dried parsley substitute 2 teaspoons dried parsley instead of fresh.
- Replace 1 lb ground beef with ½ lb ground beef and ½ lb ground pork for juicier meatballs, or use ground turkey to reduce fat content.
- Store cooked meatballs in an airtight container in the refrigerator up to 3 days or freeze up to 3 months. Thaw overnight in the fridge before reheating on stovetop over medium-low heat until warm.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
