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This hearty ricotta meatball recipe transforms ordinary meatballs into something extraordinary with its creamy ricotta topping and flavorful herbs. The combination of beef and pork creates the perfect texture while the herb-infused ricotta adds moisture and a luxurious finish that elevates this classic dish.
I first made these meatballs for a large family gathering when everyone was craving comfort food. The dish disappeared in minutes with several guests asking for the secret behind such tender, flavorful meatballs. The ricotta was my little secret that made all the difference.
Ingredients
- Ground chuck 80% lean: Provides the perfect fat content for juicy meatballs that hold their shape
- Ground pork: Adds tenderness and a subtle flavor that complements the beef beautifully
- Ricotta cheese: Creates incredible moisture and a creamy texture throughout
- Italian breadcrumbs: Help bind ingredients while adding seasoning
- Parmesan cheese: Freshly grated from a block offers superior flavor and melting properties
- Italian herbs: Including basil, oregano and parsley infuse authentic Italian flavors
- Marinara sauce: High quality store bought or homemade works wonderfully as the base
- Half and half: Adds richness without making the mixture too heavy
- Mustard powder: Provides a subtle depth that enhances the meat flavors
Step-by-Step Instructions
- Prepare the Herb Ricotta:
- Combine ricotta cheese with minced garlic, dried basil, oregano, and parsley. Mix until smooth and evenly incorporated. This flavored ricotta will be used both in the meatball mixture and as a topping.
- Sauté the Aromatics:
- Cook the finely diced onion in olive oil for a full 5 minutes until softened and translucent. Add minced garlic and cook for just 1 more minute to release flavor without burning. Allow this mixture to cool completely before adding to the meat.
- Mix the Binding Ingredients:
- In a large bowl, combine egg, half and half, breadcrumbs, grated Parmesan, chopped parsley, Italian seasoning, mustard powder, and three quarters cup of the herb ricotta mixture. Mix thoroughly until you have a uniform paste.
- Combine with Meat:
- Season the ground chuck and pork with salt and pepper, then add to the bowl with binding ingredients. Use your hands to gently mix everything together until just combined. Avoid overworking the meat as this will result in tough meatballs.
- Form and Chill the Meatballs:
- Roll the mixture into approximately 1½ inch meatballs using slightly oiled hands. Place formed meatballs on a tray and refrigerate for 15 minutes to help them firm up and hold their shape during cooking.
- Brown the Meatballs:
- Heat remaining olive oil in a large skillet over medium high heat. Brown the meatballs in batches, allowing space between each for easy turning. Cook about 1½ minutes per side until deeply golden but not fully cooked through.
- Simmer in Sauce:
- Remove excess oil from the skillet and add marinara sauce with a splash of water to prevent thickening too much. Return browned meatballs to the sauce, spooning sauce over them. Simmer partially covered for about 30 minutes to finish cooking.
- Add Ricotta Topping:
- During the last 15 minutes of cooking, dollop the remaining herb ricotta mixture over the top of the meatballs. Allow it to heat through and slightly melt into the sauce creating pockets of creamy richness throughout the dish.
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The herb ricotta mixture is what makes these meatballs truly special. I discovered this technique from an elderly Italian neighbor who swore this was the only way to make truly authentic meatballs. The first time I tried adding ricotta to my meatballs, my family immediately noticed the difference and now I can never go back to making them any other way.
Perfect Sauce Pairing
While the recipe suggests marinara sauce, these versatile meatballs work beautifully with many different sauces. Try them with a creamy alfredo for richness, a spicy arrabbiata for heat, or even a vodka sauce for something unique. The ricotta topping complements any tomato based sauce particularly well, adding a cooling creaminess that balances acidic tomatoes perfectly.
Serving Suggestions
These ricotta meatballs can be served in numerous ways. The most traditional approach is over al dente pasta like spaghetti or rigatoni, but they also make incredible meatball subs on crusty Italian bread. For a lighter option, serve them alongside roasted vegetables or over zucchini noodles. At parties, toothpicks transform them into perfect appetizers, especially when offered with extra sauce for dipping.
Making Ahead and Storage
The beauty of these meatballs is their flexibility for busy schedules. You can prepare and brown them up to three days before serving or even freeze them for up to three months. When ready to use, simply thaw overnight in the refrigerator or add them frozen directly to your simmering sauce. The meatballs actually develop even better flavor when made ahead, making them ideal for meal prepping or planning for special occasions.
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Frequently Asked Questions
- → What type of ricotta works best for these meatballs?
Use full-fat ricotta for the best texture and flavor. Drain excess liquid if needed.
- → Can I substitute ground beef or pork?
Yes, you can use ground veal, sausage, or a mix of any ground meat for this recipe.
- → How do I keep the meatballs tender?
Avoid overmixing the meat and ingredients. Keep your hands coated with oil when rolling to maintain tenderness.
- → Can I make these meatballs in advance?
Yes, brown the meatballs, refrigerate them for up to 3 days, or freeze for up to 3 months.
- → What’s the best sauce to use?
A high-quality marinara like Rao's or homemade marinara works best for rich flavor.
- → How do I bake the meatballs instead of frying?
After browning, transfer to a casserole dish with marinara sauce and bake at 375°F for 30-45 minutes.
- → What sides go well with these meatballs?
Serve with pasta, sub rolls, or a fresh green salad for a complete meal.