Irresistibly Juicy Homemade Ricotta Meatballs in Marinara
Enjoy Juicy Homemade Ricotta Meatballs simmered in a rich marinara sauce, creating the ultimate comfort food perfect for family dinners.
Equipment
- Skillet
- Baking sheet
- Large Bowl
- Knife
- Cutting Board
Ingredients
For the Meatballs
- 16 oz whole milk ricotta Keeps meatballs moist and tender; avoid part-skim for best texture.
- 1 lb ground chuck Provides a hearty base that enhances the overall flavor and juiciness.
- 1/2 lb ground pork Adds a lovely richness that pairs perfectly with the beef.
- 1 large egg Binds the mixture together for better structure.
- 3/4 cup panko breadcrumbs Offers crunch and helps maintain moisture; can be swapped with regular breadcrumbs.
- 3/4 cup grated Parmesan cheese Enhances flavor and adds richness to the meatballs.
- 3 tbsp fresh parsley Brings a fresh element; can substitute with dried parsley if fresh isn’t available.
- 1 tsp Italian seasoning Infuses the meatballs with classic Italian flavors.
- 1 tsp mustard powder Rounds out the taste; a secret weapon for balance!
- 1 tsp salt Essential for seasoning and enhancing flavors.
- 1/2 tsp black pepper Essential for seasoning and enhancing flavors.
For the Marinara Sauce
- 32 oz marinara sauce A rich and flavorful sauce that envelops the meatballs beautifully.
- 8 tbsp olive oil Used for sautéing and browning the meatballs to create that perfect crust.
For the Aromatics
- 1 yellow onion Adds sweetness and depth to the meatball mixture.
- 3 cloves garlic Provides flavor; finely minced for even distribution.
Instructions
Preparation
- Finely dice the onion and mince the garlic. Sauté the onion in 2 tablespoons of olive oil over medium heat until soft, then add the garlic for another minute. Cool completely before using.
- In a large bowl, combine one egg, two-thirds cup of heavy cream, three-quarters cup of panko, three-quarters cup of grated Parmesan, one-third cup of fresh parsley, one teaspoon of Italian seasoning, and one teaspoon of mustard powder. Gently fold in the whole milk ricotta and the cooled onion-garlic mixture.
- Gently add one pound of ground chuck, half a pound of ground pork, one teaspoon of salt, and half a teaspoon of black pepper to the mixture. Be careful not to overwork the mixture to ensure tenderness.
- Roll the mixture into 1½-inch balls and place them on a baking sheet. Refrigerate for at least 15 minutes to help maintain their shape while cooking.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the meatballs until a golden-brown crust forms on each side, about 1½ minutes per side.
- Pour off excess oil from the skillet, then add 32 ounces of marinara sauce. Gently return the meatballs to the skillet, spooning sauce over them. Simmer for 30 minutes to allow the flavors to meld beautifully.
- After 15 minutes of simmering, dollop the remaining ricotta over the meatballs and continue to cook gently. Serve warm with your favorite sides!
Notes
Serve with freshly grated Parmesan on top for added richness. Optionally, garnish with chopped parsley before serving.