Ricotta Meatballs Italian Flavor (Print Version)
# Ingredients:
→ Herb Ricotta Mixture
01 -
15 oz. Ricotta cheese
02 -
1 teaspoon garlic, minced
03 -
1 teaspoon EACH: dried basil, oregano, parsley
→ Meatballs
04 -
1 yellow onion, finely diced
05 -
3 cloves garlic, minced
06 -
1 Egg, whisked
07 -
½ cup half and half (can substitute cream)
08 -
½ cup Italian breadcrumbs
09 -
½ cup Parmesan cheese, grated
10 -
1/3 cup roughly chopped parsley (plus more to garnish)
11 -
1 teaspoon EACH: Italian seasoning, mustard powder, salt
12 -
½ teaspoon pepper
13 -
1 lb. ground chuck (80% lean)
14 -
½ lb. ground pork, sausage, or veal
15 -
32 oz. marinara sauce
16 -
½ cup olive oil, divided
# Instructions:
01 -
Combine the ricotta cheese, garlic, basil, oregano, and parsley. Set aside.
02 -
Heat 1 tablespoon of olive oil in a skillet. Add the finely diced onion and cook for 5 minutes. Add the garlic and cook for an additional minute. Let cool.
03 -
In a large bowl, mix the whisked egg, half and half, breadcrumbs, Parmesan cheese, parsley, Italian seasoning, mustard powder, ¾ cup of the herb ricotta mixture, and the cooled onion and garlic. Season the meat with salt and pepper, then add to the bowl and gently combine.
04 -
Roll the mixture into 1 ½-inch meatballs and refrigerate for 15 minutes.
05 -
Heat the remaining olive oil in a large skillet over medium-high heat. Place the meatballs in batches, leaving space around each for even browning. Cook for about 1.5 minutes per side. Remove and set aside.
06 -
Remove excess oil from the skillet. Add marinara sauce and ¼ cup water (if needed to thin the sauce). Stir and cook over medium heat.
07 -
Add the browned meatballs to the marinara sauce. Cover partially and cook for 30 minutes over medium heat.
08 -
In the last 15 minutes of cooking, dollop the remaining herb ricotta mixture on top of the meatballs. Allow it to warm through.
09 -
Garnish with fresh parsley and serve with pasta, in a sub, or alongside a salad.
# Notes:
01 -
For optimal flavor, grate Parmesan cheese from a fresh wedge instead of using pre-packaged grated cheese.
02 -
Use a small cookie scoop to evenly dollop ricotta mixture onto the meatballs.