Juicy Italian Ricotta Meatballs

This filling ricotta meatball blend takes regular meatballs to a whole new level with its smooth ricotta topping and tasty herbs. Mixing beef with pork gets you just the right bite while the herby ricotta keeps everything juicy and adds a fancy touch that makes this dish stand out.

I whipped these meatballs up for a big family get-together when everyone wanted something warm and comforting. They were gone in seconds and many folks asked me how I got them so tender and flavorful. Adding ricotta was my hidden trick that really changed the game.

What You'll Need

• Ground chuck 80% lean: Has enough fat to make juicy meatballs that don't fall apart
• Ground pork: Makes everything more tender and brings a nice flavor that works well with the beef
• Ricotta cheese: Keeps everything super moist and gives a velvety texture throughout
• Italian breadcrumbs: Hold everything together and add extra flavor
• Parmesan cheese: Grate it fresh from a block for better taste and melting
• Italian herbs: Fresh basil, oregano and parsley bring real Italian taste
• Marinara sauce: Store bought works fine, or use homemade if you want
• Half and half: Adds a creamy touch without making things too heavy
• Mustard powder: Gives a background kick that makes the meat taste better

Easy Cooking Steps

Mix Up Your Herby Ricotta:

Stir ricotta cheese with chopped garlic, dried basil, oregano, and parsley until it's all mixed in. You'll use this tasty ricotta mix inside the meatballs and as a topping too.

Cook Your Onions:

Fry the chopped onion in olive oil for about 5 minutes till they're soft and see-through. Throw in the chopped garlic and cook just one more minute so it smells good but doesn't burn. Let this cool down completely before adding it to your meat.

Create Your Binding Mix:

In a big bowl, mix egg, half and half, breadcrumbs, Parmesan, chopped parsley, Italian seasoning, mustard powder, and three quarters cup of your herby ricotta. Stir it all up until it looks like a smooth paste.

Add Your Meats:

Sprinkle salt and pepper on your ground chuck and pork, then add them to the bowl with your binding mix. Use your hands to mix everything together gently. Don't squish it too much or your meatballs will turn out tough.

Shape and Cool Your Meatballs:

Roll the mix into 1½ inch balls with slightly oily hands. 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 Them Golden:

Heat the rest of your olive oil in a big pan over medium-high heat. Brown your meatballs in batches, leaving room between them so you can turn them easily. Cook about 1½ minutes on each side until they're golden but not cooked through yet.

Let Them Finish in Sauce:

Pour out extra oil from the pan and add marinara sauce with a splash of water so it doesn't get too thick. Put the browned meatballs back in the sauce, spooning sauce over them. Let them simmer with the lid partly on for about 30 minutes to finish cooking.

Add Your Creamy Topping:

For the last 15 minutes of cooking, spoon the leftover herby ricotta on top of the meatballs. It'll warm up and start melting into the sauce, making little pockets of creaminess throughout your dish.

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That herb-filled ricotta mix really makes these meatballs special. I learned this trick from an old Italian lady next door who told me this was the real way to make authentic meatballs. The first time I put ricotta in my meatballs, my family spotted the difference right away and now I can't make them any other way.

Tasty Sauce Options

Though the recipe calls for marinara sauce, these meatballs go great with lots of different sauces. Try them with creamy alfredo for something rich, spicy arrabbiata if you like heat, or even vodka sauce for something different. The ricotta topping works really well with any tomato sauce, adding a cool creaminess that balances out the tangy tomatoes.

Ways To Enjoy Them

You can eat these ricotta meatballs tons of ways. Most people like them over pasta like spaghetti or rigatoni, but they also make amazing sandwiches on crusty bread. For something lighter, try them with roasted veggies or zucchini noodles. They even work as party snacks with toothpicks stuck in them, especially with extra sauce on the side for dipping.

Prep Ahead Options

What's great about these meatballs is they fit into busy lives. You can make and brown them up to three days before you need them or freeze them for up to three months. When you're ready to eat, just thaw them overnight in the fridge or toss them frozen straight into your bubbling sauce. They actually taste even better when made ahead, so they're perfect for meal prep or planning for special events.

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Common Questions

→ What kind of ricotta should I use for these meatballs?

Go with whole milk ricotta for the creamiest result. If it looks watery, drain it first.

→ Can I swap out the meat types?

Sure thing, try ground veal, Italian sausage, or any combo of ground meats you like.

→ How do I make sure my meatballs stay soft?

Don't mix the ingredients too much. Keep your hands oiled when rolling them to help them stay tender.

→ Can I prep these meatballs beforehand?

You bet, just brown them and keep in the fridge up to 3 days, or stick them in the freezer for up to 3 months.

→ What sauce works best with them?

A good store brand like Rao's or your own homemade tomato sauce will give you the tastiest results.

→ How can I cook these in the oven instead?

After you brown them, put them in a baking dish with tomato sauce and cook at 375°F for 30-45 minutes.

→ What foods go well with these meatballs?

Try them with noodles, on sandwich rolls, or with a crisp green salad for a full meal.