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If you’re looking for a comforting, show-stopping dish to wow your family or friends, this Ricotta Meatballs in Creamy Marinara Sauce Recipe is an absolute winner. Juicy, tender meatballs bursting with creamy ricotta, simmered in a luscious, velvety marinara sauce that’s got just the right touch of richness and spice—this meal brings together hearty Italian flavors with a comforting creaminess that makes every bite feel like a warm hug. It’s easy enough for a weeknight dinner but special enough to impress guests, so let’s dive into making this unforgettable classic together!
Ingredients You’ll Need
The magic of this Ricotta Meatballs in Creamy Marinara Sauce Recipe starts with simple, wholesome ingredients that each play a key role in crafting the perfect balance of flavor and texture. From the creamy ricotta that keeps the meatballs ultra-moist to the fragrant herbs that elevate the sauce, every component matters.
- Lean ground beef (1 pound): Provides a hearty, meaty base with a nice texture for the meatballs.
- Mild or spicy Italian sausage (1 pound): Adds depth and a delicious burst of seasoning.
- Ricotta cheese (1 cup): Keeps the meatballs tender and creamy, giving them a melt-in-your-mouth quality.
- Freshly grated Parmesan cheese (½ cup): Brings sharp, nutty notes to enhance the flavor.
- Large egg (1): Acts as the perfect binder to hold everything together.
- Medium onion (1, finely chopped or grated): Adds sweetness and moisture inside the meatballs.
- Garlic cloves (3, minced): Provides that unmistakable Italian aroma and zing.
- Italian breadcrumbs (½ cup): Lightly tenderize and help the meatballs stay juicy without being dense.
- Fresh parsley (¼ cup, chopped): Contributes fresh herbal brightness.
- Dried oregano (1 teaspoon): Brings classic Italian seasoning warmth.
- Salt and pepper: Essential for seasoning to taste.
- Olive oil (2 tablespoons): Used to sauté the sauce base for a rich foundation.
- Small onion (1, finely chopped): Builds the sauce’s flavor with gentle sweetness.
- Garlic cloves (3, minced): Infuses the sauce with depth and fragrance.
- Crushed tomatoes (1 can, 28 ounces): The hearty heart of the marinara.
- Brown sugar (1 tablespoon): Balances acidity and adds subtle caramel notes.
- Heavy cream (½ cup): Creates the creamy, dreamy texture in the sauce.
- Italian seasoning (1 tablespoon): Blends dried herbs perfectly for complex flavor.
- Fresh parsley, chopped: For garnishing that fresh, vibrant finish.
How to Make Ricotta Meatballs in Creamy Marinara Sauce Recipe
Step 1: Preheat Oven and Prepare Meatballs
Start by heating your oven to 375°F (190°C). In a large bowl, gently combine the ground beef, Italian sausage, ricotta, Parmesan, egg, finely chopped onion, minced garlic, breadcrumbs, parsley, oregano, salt, and pepper. The key here is to mix everything just enough to combine without overworking the meat to keep your meatballs tender. Shape the mixture into 1 ½-inch meatballs and place them on a parchment-lined baking sheet. Bake for 20 to 25 minutes until they turn beautifully browned and are cooked through. If you prefer, air frying at 380°F (195°C) for about 10 to 12 minutes also works wonderfully for a slightly crispier edge.
Step 2: Create the Creamy Marinara Sauce
While your meatballs are baking, heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the finely chopped onion until it softens and becomes translucent, then add garlic and cook until fragrant, making your kitchen smell like Italy. Pour in the crushed tomatoes followed by brown sugar, heavy cream, Italian seasoning, and season with salt and pepper. Allow this beautiful sauce to simmer gently for 10 to 15 minutes so all the flavors mingle and the cream integrates perfectly, turning the marinara luxuriously smooth.
Step 3: Combine Meatballs and Sauce
Once baked, add your perfectly cooked ricotta meatballs right into the simmering creamy marinara sauce. Let them soak in this warm, flavorful bath for about 10 minutes—this step lets the meatballs absorb the delicious sauce and ensures each bite is packed full of that creamy, tomatoey goodness. Before serving, sprinkle freshly chopped parsley on top for that fresh pop of color and herbaceous flavor.
How to Serve Ricotta Meatballs in Creamy Marinara Sauce Recipe
Garnishes
Fresh parsley is the classic finishing touch, bringing bright vibrancy and a burst of fresh flavor. You can also add a sprinkle of extra grated Parmesan cheese or even some red pepper flakes if you like a little heat. A drizzle of good-quality extra virgin olive oil can elevate it even more. These simple garnishes make the dish not only prettier but also add layers of flavor.
Side Dishes
This dish pairs beautifully with a variety of sides. Serve it over a bed of al dente spaghetti or creamy polenta to soak up every drop of sauce. Garlic bread on the side is a classic crowd-pleaser, perfect for dipping. For something lighter, a crisp green salad or sautéed greens tossed with garlic complement the richness of the meatballs wonderfully.
Creative Ways to Present
If you want to switch things up, try serving these ricotta meatballs on toasted baguette slices for an appetizer platter, or stuff them into a hoagie roll with extra sauce and melted mozzarella for a satisfying sandwich. They also shine as a stunning centerpiece for a cozy dinner party when you arrange them on a large platter garnished with fresh herbs and a sprinkle of Parmesan.
Make Ahead and Storage
Storing Leftovers
Leftover Ricotta Meatballs in Creamy Marinara Sauce Recipe keep beautifully in the fridge for up to 3 days. Store them in an airtight container to maintain their flavors and textures.
Freezing
You can freeze the meatballs separately or in the sauce. Lay the cooled meatballs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Alternatively, freeze the meatballs already combined with sauce in a freezer container. Just make sure to thaw overnight before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to allow the sauce to warm evenly. Add a splash of water or broth if the sauce thickens too much. You can also reheat in the microwave on medium power to maintain tenderness.
FAQs
Can I use only ground beef or only sausage instead of both?
Absolutely! Using just ground beef will still produce delicious meatballs, though combining sausage adds more seasoning and moisture, which enhances flavor and texture. Feel free to adjust based on your preference or what you have on hand.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute the Italian breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The texture might vary slightly, but it will still be delicious and safe for gluten-sensitive diners.
Can I make the meatballs ahead of time and freeze them before cooking?
Yes, you can shape and freeze raw meatballs on a baking sheet until solid, then transfer them to a freezer bag. When ready to cook, bake or air fry directly from frozen; just add a few extra minutes to the cooking time.
What type of ricotta cheese works best for the meatballs?
Whole milk ricotta is ideal because it’s creamier and richer, which keeps the meatballs moist and tender. Part-skim ricotta can be used but might result in slightly less creamy meatballs.
Can I make the sauce without heavy cream?
Yes, omit the heavy cream for a more traditional marinara sauce. The taste will be more acidic and less rich, but still fantastic. If you want some creaminess without dairy, try a splash of coconut cream or cashew cream for a unique twist.
Final Thoughts
I can’t recommend this Ricotta Meatballs in Creamy Marinara Sauce Recipe enough if you crave a dish that blends comfort, elegance, and ease all in one. Once you get a bite of those tender, ricotta-filled meatballs swimming in that silky, flavorful sauce, you’ll understand why this recipe becomes a fast favorite. So go ahead, gather your ingredients, and make this recipe your new go-to for a delicious Italian feast that warms the soul and delights the senses!
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Ricotta Meatballs in Creamy Marinara Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Ricotta Meatballs recipe features tender meatballs made with a mixture of lean ground beef, Italian sausage, and creamy ricotta cheese, baked to perfection and simmered in a rich, creamy marinara sauce. Perfectly seasoned with garlic, onions, and Italian herbs, these meatballs offer a delightful combination of flavors and textures, ideal for a comforting family meal or an impressive dinner.
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 pound mild or spicy Italian sausage
- 1 cup ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- 1 medium onion, finely chopped or grated
- 3 cloves garlic, minced
- ½ cup Italian breadcrumbs
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Marinara Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon brown sugar
- ½ cup heavy cream
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven and Make Meatballs: Preheat your oven to 375°F (190°C). In a large bowl, combine the ground beef, Italian sausage, ricotta cheese, Parmesan cheese, egg, finely chopped onion, minced garlic, Italian breadcrumbs, fresh parsley, dried oregano, and salt and pepper. Mix gently until just combined. Shape the mixture into 1 ½-inch meatballs and place them on a parchment-lined baking sheet. Bake the meatballs for 20-25 minutes until they are browned and cooked through. Alternatively, you can air fry them at 380°F (195°C) for 10-12 minutes.
- Make Marinara Sauce: While the meatballs are cooking, heat the olive oil in a skillet or Dutch oven over medium heat. Sauté the finely chopped small onion until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Stir in the crushed tomatoes, brown sugar, heavy cream, Italian seasoning, salt, and pepper. Bring the sauce to a simmer and let it cook gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine and Serve: Once the meatballs are cooked, add them to the simmering marinara sauce. Let them simmer together for another 10 minutes so the meatballs absorb the rich flavors of the sauce. Garnish with freshly chopped parsley before serving hot. Enjoy your delicious ricotta meatballs with your favorite pasta or crusty bread.
Notes
- For a spicier dish, use spicy Italian sausage or add red pepper flakes to the marinara sauce.
- Make sure not to overmix the meatball mixture to keep the meatballs tender.
- You can prepare the meatballs a day ahead and refrigerate before baking for easier meal prep.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- If dairy is a concern, substitute ricotta with a lactose-free cheese or omit heavy cream for a lighter sauce.
