Description
These Ricotta Meatballs are tender, flavorful, and perfect for topping pasta or enjoying as a main dish. Made with a blend of ground beef, ricotta cheese, and Italian seasonings, these meatballs are seared to perfection, then simmered in marinara sauce for a delicious meal.
Ingredients
Scale
Meatballs:
- 1 pound ground beef (80/20)
- ½ cup whole milk ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For Cooking:
- 2 tablespoons olive oil (for pan-searing)
- 2 cups marinara sauce
Instructions
- Mix the Meatballs: In a large bowl, combine ground beef, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper, and Italian seasoning. Mix gently until just combined.
- Form Meatballs: Shape the mixture into 1½-inch meatballs.
- Seal Meatballs: Sear meatballs in olive oil in a skillet until browned.
- Add Sauce: Remove meatballs, add marinara sauce to the skillet, then return meatballs to simmer.
- Cook: Cover and cook for 15–20 minutes until meatballs are fully cooked.
- Serve: Enjoy hot with pasta, bread, or over polenta.
Notes
- Meatballs freeze well—cool and freeze in sauce.
- For a lighter version, use ground turkey or chicken.
- Bake meatballs at 400°F for 20 minutes as an alternative to pan-searing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 3–4 meatballs with sauce
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
