Italian Ricotta Meatballs (1 Hr, 20 Mins)

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Dive into the hearty and robust flavors of these delicious Italian meatballs.

Perfectly seasoned and generously sized, each meatball is a meal in itself, served in a rich, savory tomato sauce and topped with creamy ricotta and a sprinkle of fresh herbs or microgreens.

This dish not only satisfies the appetite but also provides a visually impressive presentation, making it ideal for a special dinner or as a feature in a gourmet Italian feast.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale

For the meatballs:

  • 2 pounds ground beef (or a mix of beef and pork)
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the tomato sauce:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

For serving:

  • Fresh ricotta cheese
  • Fresh basil or microgreens

Instructions

  1. Prepare the Meatballs (15 minutes): In a large bowl, combine the ground meat, breadcrumbs, Parmesan, eggs, minced garlic, parsley, salt, and pepper. Mix well until evenly combined but do not overmix to keep the meatballs tender. Form the mixture into extra-large balls, about the size of a baseball.
  2. Brown the Meatballs (10 minutes): Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides. You may need to do this in batches to avoid overcrowding the pan. Once browned, remove the meatballs from the skillet and set aside.
  3. Make the Tomato Sauce (20 minutes): In the same skillet, add more olive oil if needed, then add the onion and garlic, cooking until softened. Pour in the crushed tomatoes, sugar, salt, pepper, oregano, and basil. Stir well and bring to a simmer.
  4. Cook the Meatballs in Sauce (30 minutes): Return the meatballs to the skillet with the tomato sauce. Cover and let simmer on low heat for about 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
  5. Garnish and Serve (5 minutes): Place one meatball on each plate and spoon over some of the tomato sauce. Add a generous dollop of fresh ricotta on top of each meatball. Garnish with fresh basil or microgreens for a burst of freshness and color.
  6. Enjoy: Serve these luxurious meatballs hot, with the creamy ricotta melting slightly under the warmth of the meatball and tomato sauce.

Notes

For the best flavor, use high-quality tomatoes and fresh herbs in your sauce. Feel free to experiment with different herbs like rosemary or thyme for a twist on the classic.

These meatballs are not only a treat to eat but also a joy to prepare and serve. Pair with a side of crusty bread to soak up the sauce and a simple green salad for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 625
  • Sugar: 8g
  • Sodium: 725mg
  • Fat: 35g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 40g
  • Cholesterol: 180mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Roasted Asparagus with Sea Salt

Start by preheating your oven. Take fresh asparagus spears, snap off the tough ends, and lay them out on a baking sheet. A little drizzle of olive oil goes a long way in giving them a lovely coat. Now, for the pièce de résistance, sprinkle some coarse sea salt over the top. It not only elevates the flavor but also gives a delightful crunch. Pop them in the oven and roast until they're tender yet crisp, with hints of golden brown at the tips. The result? A dish that's vibrant in color, rich in flavor, and just a touch fancy.

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