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

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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.