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These juicy ricotta meatballs take regular meatballs to a whole new level with their smooth ricotta finish and aromatic herbs. The beef and pork combo gives you just the right bite while the herby ricotta keeps everything moist and adds a fancy touch that makes this comfort food truly special.
I whipped these meatballs up for a big family dinner when everyone wanted something warm and filling. The plate was empty within minutes and folks kept asking me what made them so tender and tasty. The ricotta was my hidden trick that changed everything.
What You'll Need
- Ground chuck 80% lean: Gives you that perfect fat balance for meatballs that don't dry out but still hold together
- Ground pork: Makes everything softer and brings a nice mild flavor that works great with the beef
- Ricotta cheese: Locks in amazing moisture and gives a velvety feel throughout
- Italian breadcrumbs: Keeps everything together while adding extra flavor
- Parmesan cheese: Grab a block and grate it fresh for better taste and melt
- Italian herbs: Your mix of basil, oregano and parsley brings that real Italian taste
- Marinara sauce: Grab your favorite jar or use homemade as your base
- Half and half: Adds a nice creaminess without going overboard
- Mustard powder: Brings a hint of something extra that makes the meat pop
Delicious Step-by-Step Method
- Mix Your Herby Ricotta:
- Stir ricotta with some minced garlic, dried basil, oregano, and parsley until it's all blended. You'll use this tasty mixture both inside the meatballs and as a topping.
- Get Your Aromatics Ready:
- Cook chopped onion in olive oil for about 5 minutes until they're soft and clear. Toss in minced garlic and cook just 1 minute more so it doesn't burn. Let this cool completely before you add it to your meat mix.
- Create Your Binder:
- In a big bowl, mix together egg, half and half, breadcrumbs, Parmesan, chopped parsley, Italian seasoning, mustard powder, and about three quarters cup of your herby ricotta. Stir until you've got a smooth paste.
- Add Your Meats:
- Season your ground chuck and pork with salt and pepper, then add them to your binder bowl. Use your hands to mix everything just until combined. Don't overdo it or you'll end up with tough meatballs.
- Shape and Rest:
- With slightly oily hands, roll the mix into balls about 1½ inches across. Put them on a tray and stick them in the fridge for 15 minutes so they firm up and won't fall apart when cooking.
- Get Some Color:
- Heat the rest of your olive oil in a big pan over medium-high heat. Brown your meatballs in batches, leaving space between them so you can turn them easily. Cook about 1½ minutes on each side until they're golden but not cooked through.
- Let Them Bubble:
- Pour out extra oil from the pan and add marinara sauce with a splash of water to keep it from getting too thick. Put the browned meatballs back in, spoon sauce over them, and let them simmer partly covered for about 30 minutes to finish cooking.
- Add The Creamy Touch:
- In the last 15 minutes, drop spoonfuls of your leftover herby ricotta over the meatballs. Let it warm up and melt a bit into the sauce, creating little pockets of creaminess throughout.
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That herby ricotta mix really makes these meatballs stand out from the rest. I learned this trick from my elderly Italian neighbor who told me this was the real secret to authentic meatballs. The first time I added ricotta to my meatball mix, my family instantly tasted the difference and now there's no going back to the old way.
Amazing Sauce Options
The recipe calls for marinara, but these meatballs go well with all kinds of sauces. Give them a try with creamy alfredo for something rich, spicy arrabbiata for a kick, or even vodka sauce for something different. That ricotta topping works especially well with any tomato sauce, giving you a cool creaminess that balances out the tangy tomatoes.
Ways To Enjoy
You can serve these ricotta meatballs lots of ways. The classic choice is over pasta like spaghetti or rigatoni, but they also make awesome meatball sandwiches on crusty bread. Want something lighter? Try them with roasted veggies or zucchini noodles. They're great as party snacks too - just add toothpicks and extra sauce for dipping.
Prep Ahead Options
What's great about these meatballs is how they fit into busy lives. You can make and brown them up to three days early or freeze them for three months. When you're ready, just thaw them in the fridge overnight or toss them frozen right into your simmering sauce. They actually taste even better when made ahead, so they're perfect for meal prep or planning for special dinners.
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Common Questions
- → What kind of ricotta should I pick for these meatballs?
Go with whole-milk ricotta for maximum creaminess and taste. If it looks watery, drain it first.
- → Can I swap out the meat types?
Definitely! Try ground veal, Italian sausage, or any combo of ground meats you enjoy.
- → How do I make sure my meatballs stay soft?
Don't mix the ingredients too much. Coat your hands with a bit of oil when rolling them up to keep them tender.
- → Can I prep these meatballs beforehand?
Sure thing! Just brown them, then stick them in the fridge for up to 3 days or freeze them for up to 3 months.
- → What sauce works best with them?
Try a premium marinara like Rao's or whip up your own homemade sauce for the tastiest results.
- → How can I cook these in the oven instead?
First brown them, then put them in a baking dish with marinara and cook at 375°F for 30-45 minutes.
- → What should I serve alongside these meatballs?
They're great with pasta, stuffed in sandwich rolls, or next to a leafy green salad for a full meal.