Homemade Ricotta Meatballs
The aroma of garlic and toasted herbs hitting a hot pan is the universal signal that dinner is going to be good, but these Ricotta Meatballs take that comfort to an entirely different level. By folding creamy ricotta directly into the meat mixture, you create a texture that is impossibly light and "melt-in-your-mouth" tender, avoiding the common pitfall of dense, rubbery protein.
Ingredients
- 1 lb Ground Beef 80/20
- ½ lb Ground Pork
- 1 cup Whole Milk Ricotta cheese divided
- ½ cup Italian seasoned breadcrumbs
- 1 large egg beaten
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- ¼ cup yellow onion grated
- ½ tsp salt
- ¼ tsp black pepper
- 24 oz Marinara sauce
- 2 tbsp Olive oil
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, ½ cup of ricotta, breadcrumbs, egg, Parmesan, garlic, onion, salt, and pepper. Use your hands to mix until just combined.
- Shape the mixture into 1.5-inch meatballs (makes about 18-20).
- Heat olive oil in a large deep skillet over medium-high heat. Add meatballs in a single layer and brown on all sides (about 2-3 minutes per side).
- Lower the heat to medium-low and pour the marinara sauce over the meatballs.
- Cover and simmer for 10-12 minutes, or until the meatballs are cooked through.
- Remove the lid and dollop the remaining ½ cup of ricotta cheese over the top of the meatballs. Cover for 2 additional minutes until the cheese is soft and warm.
- Garnish with fresh parsley and serve immediately.