Description
Ricotta Meatballs deliver Italian comfort with creamy cheese-infused beef that melts in your mouth. Hearty marinara sauce and fragrant herbs elevate this classic dish, inviting you to savor each delectable bite of pure culinary pleasure.
Ingredients
Scale
Meat:
- 1 pound (1 lb) ground chuck (80% lean)
- 0.25 pound (¼ lb) ground pork (or substitute sausage or veal)
Cheese and Dairy:
- 15 ounces (oz) ricotta cheese
- 0.25 cup half and half (or heavy cream)
- 0.25 cup Parmesan cheese (grated)
- 1 egg (whisked)
Herbs, Spices, and Seasonings:
- 1 yellow onion (finely diced)
- 4 cloves garlic (minced)
- 0.25 cup Italian breadcrumbs
- 0.25 cup parsley (roughly chopped, plus more for garnish)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 0.25 teaspoon pepper
Additional:
- 32 ounces (oz) marinara sauce
- 0.25 cup olive oil (divided)
- 0.25 cup water (optional, to adjust sauce consistency)
Instructions
- In a large mixing bowl, combine ricotta cheese, finely chopped garlic, dried basil, oregano, and parsley. Thoroughly blend the ingredients and set aside for later use.
- Heat of olive oil in a skillet over medium heat. Sauté the diced onion for approximately 5 minutes until translucent. Add minced garlic and cook for an additional minute, then allow the mixture to cool completely.
- In a spacious mixing bowl, whisk the egg with half-and-half (120 milliliters) until smooth. Fold in breadcrumbs, grated Parmesan cheese, chopped parsley, the cooled onion mixture, and three-quarters of the herb-infused ricotta blend.
- Season ground chuck beef and ground pork with salt and pepper. Gently incorporate the meat into the cheesy mixture, being careful not to overmix to maintain juiciness.
- Using your hands, form the meat mixture into uniform meatballs, each approximately 1.5 inches (3.8 centimeters) in diameter and weighing about . Refrigerate the meatballs for 15 minutes to help them maintain their shape.
- Heat the remaining olive oil in the skillet. Brown the meatballs in batches, cooking each side for about 90 seconds to develop a rich, golden exterior.
- Drain excess grease from the pan, preserving the flavorful fond. Pour marinara sauce into the skillet, adding a small amount of water if needed. Gently reintroduce the browned meatballs to the sauce.
- Simmer the meatballs in the sauce over medium heat, partially covered, for approximately 30 minutes. During the final 10 minutes, dollop the remaining herb-rich ricotta on top, creating a creamy, luxurious layer.
- Garnish with freshly chopped parsley before serving, adding a vibrant touch of color and fresh herbaceous flavor.
Notes
- Keep ricotta cheese mixture separate until final garnishing stage for maximum flavor infusion.
- Chilling meatballs helps maintain structural integrity during browning process, preventing crumbling.
- Blend meat selections carefully to ensure balanced texture and rich, complex taste profile.
- Select high-quality ground chuck and pork with balanced fat content for juiciest results.
- Sautéing onions beforehand releases deeper, sweeter aromatic notes into overall meatball composition.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 610 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 110mg