Ricotta Meatballs
Imagine sinking your teeth into these soft, juicy Ricotta Meatballs, each bite is a blend of creamy ricotta, tender beef, and just the right hint of garlic and parsley. They’re simmered in a rich marinara sauce, making them perfect for a cozy family dinner or a night when you just need a little comfort food. These aren’t your average meatballs—they’re lighter, fluffier, and have a homemade warmth that makes you feel like they’ve been simmering all day. Serve them with pasta or a hunk of crusty bread, and trust me, everyone will be coming back for seconds.
32 Servings
Ingredients
- 1/2 onion minced
- 4 tbsp olive oil divided
- 3 cloves garlic minced
- 1 lb ground beef
- 1 c whole milk ricotta cheese
- 1/4 c packed chopped Italian parsley
- 1 large egg beaten
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- A pinch of cayenne pepper or to taste
- 1/3 c dry bread crumbs
- 1 28 oz jar marinara sauce
- 1 c water
Instructions
- Start by heating up 2 tablespoons of olive oil in a skillet over medium heat. Toss in the minced onion and let it cook, stirring occasionally, until it turns soft and translucent—about 5 minutes should do. Add the garlic, give it a quick stir, then turn off the heat. Transfer this onion-garlic mixture to a large mixing bowl.
- In that same bowl, add the ground beef, ricotta cheese, chopped parsley, beaten egg, salt, black pepper, and a pinch of cayenne for a bit of kick. Mix everything together, but don’t go overboard—just until it’s mostly combined. Then, sprinkle in the breadcrumbs and continue mixing until everything’s nicely blended.
- Now, it’s time to form the meatballs! Take about 2 tablespoons of the mixture and roll it gently into a 1-inch ball. Repeat until all the mixture is used up. In the same skillet, add the remaining 2 tablespoons of olive oil and heat it over medium. Brown the meatballs on all sides, working in batches if needed, for about 5 minutes per batch. If there’s any extra grease, use a paper towel (grabbed with tongs) to soak it up.
- Pour in the marinara sauce and water, and give it a gentle stir to coat all the meatballs. Let the sauce come to a simmer, then turn the heat down to medium-low. Simmer uncovered, stirring occasionally, for about 30 minutes, until the meatballs are fully cooked and tender.
Notes
If you want to keep these Ricotta Meatballs gluten-free, it’s as easy as swapping out the breadcrumbs. Gluten-free breadcrumbs work just as well in this recipe, keeping everything nice and tender without the gluten. Just double-check your marinara sauce, too—some brands sneak in a little gluten, so be sure to grab a gluten-free version. With this simple switch, you get all the cozy goodness of these meatballs without worrying about gluten. Perfect for everyone to enjoy, and you won’t even miss the regular breadcrumbs!