Ricotta Meatballs in Marinara Sauce Recipe

Introduction

These ricotta meatballs are tender, flavorful, and simmered in a rich marinara sauce topped with a creamy herb ricotta mixture. Perfect for a comforting dinner, they bring a fresh twist to classic Italian meatballs.

Ingredients

• 32 oz. marinara sauce
• ½ cup olive oil (divided)
• 15 oz. ricotta cheese
• 1 teaspoon garlic (minced)
• 1 teaspoon each: dried basil, oregano, parsley
• 1 yellow onion (finely diced)
• 3 cloves garlic (minced)
• 1 egg (whisked)
• ½ cup half and half (can substitute cream)
• ½ cup Italian breadcrumbs
• ½ cup Parmesan cheese
• 1/3 cup roughly chopped parsley (plus more to garnish)
• 1 teaspoon each: Italian seasoning, mustard powder, salt
• ½ teaspoon pepper
• 1 lb. ground chuck (80% lean)
• ½ lb. ground pork (or ground sausage or veal)

Instructions

1. Step 1: Combine the herb ricotta mixture by mixing ricotta cheese with 1 teaspoon minced garlic, dried basil, oregano, and parsley. Set aside.
2. Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced onion and soften for about 5 minutes. Add the 3 cloves minced garlic and cook for 1 more minute. Remove from heat and let cool.
3. Step 3: In a large bowl, whisk together the egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture. Stir in the cooled onion and garlic mixture.
4. Step 4: Season the ground chuck and ground pork with salt and pepper, then add to the bowl. Gently mix the ingredients with your hands until just combined—avoid overworking the meat to keep it tender.
5. Step 5: Shape the mixture into 1 ½-inch meatballs and place them on a tray. Refrigerate for 15 minutes to firm up.
6. Step 6: Heat the remaining olive oil in a large skillet over medium-high heat, using enough to cover the meatballs halfway. Brown the meatballs in batches, leaving space around each to turn easily. Cook about 1 ½ minutes per side until nicely browned. Remove and set aside.
7. Step 7: Remove excess oil from the skillet and add the marinara sauce. Add about ¼ cup water to keep the sauce from becoming too thick during cooking. Add the browned meatballs back into the skillet and spoon sauce over them.
8. Step 8: Simmer the meatballs in the sauce over medium heat, partially covered, for 30 minutes. During the last 15 minutes, spoon dollops of the remaining herb ricotta mixture over the meatballs and let it warm through.
9. Step 9: Garnish with additional chopped parsley and serve hot.

Tips & Variations

• Substitute ground pork with ground sausage or veal for different flavor profiles.
• Use fresh herbs instead of dried for a brighter taste in the herb ricotta mixture.
• Serve with spaghetti or crusty bread to soak up the delicious sauce.
• For a lighter version, bake the meatballs in the oven instead of frying—see notes below.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. You can also freeze the meatballs with sauce for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these meatballs instead of frying?

Yes, you can bake the meatballs at 375°F (190°C) for about 20-25 minutes until cooked through. Then add them to the marinara sauce to simmer and finish with the ricotta topping.

What can I use if I don’t have Italian breadcrumbs?

You can substitute Italian breadcrumbs with plain breadcrumbs mixed with Italian seasoning or crushed crackers for similar texture and flavor.

Ricotta Meatballs in Marinara Sauce Recipe

Print Recipe

★★★★★

4.4 from 113 reviews

Delicious and creamy ricotta meatballs cooked on the stovetop in a rich marinara sauce, enhanced with a flavorful herb ricotta mixture. These tender meatballs combine ground beef and pork with aromatic herbs, spices, and cheeses, making a perfect comforting Italian dish ideal for weeknight dinners or special occasions.

• Author: Amaya
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 20 meatballs (serves 6-8) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Sauce and Oil

• 32 oz. marinara sauce
• ½ cup olive oil (divided)

Herb Ricotta Mixture

• 15 oz. ricotta cheese
• 1 teaspoon garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/3 cup roughly chopped parsley (plus more to garnish)

Meatball Mixture

• 1 yellow onion (finely diced)
• 3 cloves garlic (minced)
• 1 egg (whisked)
• ½ cup half and half (can substitute cream)
• ½ cup Italian breadcrumbs
• ½ cup Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon mustard powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 lb. ground chuck (80% lean)
• ½ lb. ground pork (or ground sausage or veal)

Instructions

1. Prepare Herb Ricotta Mixture: Combine the herbs and minced garlic with the ricotta cheese in a bowl and set aside to infuse flavors while you prepare other ingredients.
2. Sauté Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced yellow onion and cook until softened, about 5 minutes. Then add minced garlic and cook for 1 more minute. Remove from heat and let the mixture cool.
3. Mix Meatball Base: In a large bowl, whisk together the egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the prepared herb ricotta mixture. Stir in the cooled onion and garlic mixture.
4. Combine Meat and Season: Season the ground chuck and ground pork with salt and pepper. Add the meat to the large bowl with the other ingredients. Gently mix everything with your hands until just combined; avoid overworking to keep the meatballs tender.
5. Form Meatballs: Roll the mixture into 1 ½-inch meatballs. Place them on a tray and refrigerate for 15 minutes to firm up.
6. Brown Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Add enough oil to cover meatballs halfway. In batches, arrange meatballs with space between each for easy turning. Brown each side for about 1 ½ minutes without moving them around too much. Use kitchen tongs to gently turn and remove browned meatballs to a plate.
7. Prepare Sauce: Remove excess oil from the skillet, leaving about a tablespoon. Pour in the 32 oz. marinara sauce and add approximately ¼ cup water to thin the sauce slightly so it does not become overly thick during cooking. Adjust water later if needed.
8. Simmer Meatballs in Sauce: Return meatballs to the skillet, spoon sauce over them. Cover partially and cook over medium heat for 30 minutes until meatballs are cooked through and sauce has thickened.
9. Add Remaining Ricotta and Finish Cooking: Use a small cookie scoop or spoon to dollop the remaining herb ricotta mixture on top of the meatballs. Allow it to warm and meld with sauce during the last 15 minutes of cooking uncovered.
10. Garnish and Serve: Sprinkle additional chopped parsley on top for a fresh finish. Serve the ricotta meatballs hot with sauce as a main course.

Notes

• You can bake the meatballs in the oven or use a slow cooker as alternative cooking methods; stove top method gives great control and flavor.
• If sauce thickens too much during cooking, add more water or broth to reach desired consistency.
• Letting the meatballs rest in the refrigerator before cooking helps maintain shape and improves texture.
• Use good-quality ricotta and freshly grated Parmesan for the best flavor.
• Serve with pasta, crusty bread, or a green salad for a complete meal.

Keywords: ricotta meatballs, Italian meatballs, creamy meatballs, stovetop meatballs, marinara sauce, Italian dinner, comfort food, meatball recipe, ground beef and pork meatballs