What’s a recipe that changed my life? **Ricotta meatballs**. Forget those dry, bland meat balls you might be used to. What are some of the best recipes for meat tenders? I’m serious, these **ricotta meatballs** are so good, they rival my grandma’s famous Sunday gravy, I can’t eat them. What’s saying? Seriously, my family begs for these. How do I make them light and fluffy? What are meatballs?
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What are Ricotta meatballs?
What is ricotta meatball? What is Ricotta cheese? I use a mix of beef and pork, but you can use any combination of both.) What are some of the best ingredients for ricotta? What makes these different from the usual fare – the ricotta is what makes them different? What are some things you can’t get anywhere else? What is the secret ingredient in a recipe that makes everyone say “Wow, what’s in these?” What are some of the best recipes for a tomato sauce that is baked or pan-fried until golden brown, and then simmered in your favorite sauce? What is comfort food at its finest?
Why you’ll love this recipe?
Seriously, where do I even begin? What I love most about these **ricotta meatballs** is their unbelievable tenderness. The ricotta cheese keeps them incredibly moist, so they practically melt in your mouth. Trust me, it’s a game-changer. My kids, who are notoriously picky, devour these! They don’t even realize they’re eating something with vegetables sneaked in. Plus, this recipe is incredibly simple. I’m talking throw-everything-in-a-bowl-and-mix easy. Even on the busiest weeknights, I can whip up a batch of these in under an hour. And speaking of budget-friendly, the ingredients are all pantry staples or easily accessible. No fancy, hard-to-find stuff here.
The versatility is another huge win. You can serve them over pasta (obviously!), stuff them into sandwiches, or even enjoy them as an appetizer with a side of marinara sauce for dipping. They are also fabulous in meatball subs. They’re even great on their own with a big salad! Basically, they’re a blank canvas for all your culinary cravings. These are far superior to the regular ones, which I always found dry and lacking in flavor. These ricotta meatballs have solved that problem completely. You’ll never look back!
How do you make Ricotta Meatballs?
Quick Overview
How do you make ricotta meatballs? You’ll start by mixing ground meat with breadcrumbs, ricotta cheese, herbs, and spices. How do you make meatballs? What are some ways to serve them in your favorite sauce? What is the best way to do a quick and easy meal? What is a week What is the secret weapon in this recipe? Ricotta. What is it like to keep everything moist and flavorful? Is it easier than you think?
Ingredients
For the Ricotta Meatballs:
* 1/2 pound ground pork (optional, but adds great flavor) * 1 lb ground beef (80/20 blend is perfect) What is the best way to make ricotta cheese? Is Parmesan cheese a good substitute for regular cheese? (Italian flat-leaf parsley is my go-to) * 1/4 cup chopped fresh fresh Parsley. * 2 cloves minced garlic. (or 1 teaspoon garlic powder) * 1 large egg, lightly beaten * 1/2 teaspoon black pepper * 1/4 teaspoon salt * 1/4 teaspoon red pepper flakes (optional, for a little kick)
For the Sauce:
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, lightly grease a baking sheet with olive oil or cooking spray. How do I prevent meatballs from sticking? I always line mine with parchment paper for easy cleanup, too!
Step 2: Mix Dry Ingredients
In a large bowl, combine the breadcrumbs, Parmesan cheese, parsley, garlic (or garlic powder), salt, pepper, and red pepper flakes (if using). Give everything a good mix to make sure the spices are evenly distributed. This ensures every meatball is packed with flavor!
Step 3: Mix Wet Ingredients
In a separate bowl, combine ground beef, ground pork (if using), ricotta cheese, and egg. Set aside. Use your hands (or a spoon if you prefer) to gently mix everything together until just combined. Do not overmix meatballs, as this can make them tough.
Step 4: Combine
Mix dry ingredients into wet ingredients and mix until just combined. Do not overmix! You want the mixture to be evenly distributed, but still light and airy. What should I do if my skin is soft and sticky?
Step 5: Form Meatballs
Using your hands (or a cookie scoop for uniform size), form the mixture into meatballs about 1-1. 5 inches in diameter. Place the meatballs on the prepared baking sheet, spacing them evenly apart.
Step 6: Bake
Is it safe to bake meatballs in the preheated oven for 20-25 minutes? What is the best way The internal temperature should reach 160°F (71°C). If you’re pan-frying, heat some olive oil in a large skillet over medium heat. If it’s too hot to cook, add some salt and pepper. Cook the meatballs in batches, turning them occasionally, until they are browned on all sides and crispy on the outside. What is the best way What is the best way to do this in 15-20 minutes?
Step 7: Simmer in Sauce
While the meatballs are baking or pan-frying, prepare the sauce. In a large saucepan, combine crushed tomatoes, tomato sauce, dried oregano, and dried basil. Set aside. Bring the sauce to a simmer over medium heat, then reduce the heat to low and let it simmer for at least 5 minutes. How long should you cook meatballs for? Once the meatballs are cooked, add them to the simmering sauce and let them simmer for another 15-20 minutes. How long will it take for the flavors to meld together? The longer they simmer, the better they taste!
Step 8: Serve
Serve the meatballs over pasta, topped with Parmesan cheese. Or, stuff them into sandwiches or enjoy them as an appetizer with a side of marinara sauce. What are the endless possibilities?
What should I serve it with?
These **ricotta meatballs** are incredibly versatile! For a classic Italian dinner, serve them over spaghetti or penne pasta with a generous dollop of tomato sauce and a sprinkle of Parmesan cheese. A side of garlic bread is always a welcome addition. For a casual lunch, stuff them into crusty rolls with provolone cheese and marinara sauce for a delicious meatball sub. As an appetizer, serve them on a platter with toothpicks and a bowl of marinara sauce for dipping. They’re always a hit at parties!
For a more sophisticated meal, try serving them with creamy polenta or risotto. The creamy texture of the polenta or risotto complements the tender meatballs perfectly. You can also pair them with a simple green salad dressed with a light vinaigrette to balance out the richness. When I’m feeling fancy, I like to serve them with a glass of Chianti Classico. It’s the perfect Italian pairing!
How do you make Ricotta Meatballs?
Okay, listen up, because I’m about to share some secrets to making these **ricotta meatballs** absolutely perfect. First, don’t overmix the meatball mixture! Overmixing will result in tough, dense meatballs. Mix just until everything is combined. Second, use good quality ricotta cheese. Whole milk ricotta is best for richness and flavor. If you can find it, fresh ricotta is even better! Third, don’t skip the simmering step! Simmering the meatballs in the sauce allows the flavors to meld together and makes them even more tender. Fourth, if you’re short on time, you can skip the baking or pan-frying step and just add the raw meatballs directly to the sauce. However, they will be more delicate and may fall apart a bit, so be gentle.
Fifth, add a secret ingredient! A tablespoon of Worcestershire sauce or a pinch of sugar can add a depth of flavor that will make your meatballs stand out. Sixth, if you want to make these meatballs ahead of time, you can form them and store them in the refrigerator for up to 24 hours before cooking. Or, you can cook them and freeze them for up to 3 months. Seventh, don’t be afraid to experiment with different herbs and spices! A little bit of oregano, basil, or thyme can add a unique flavor to your meatballs.
How do you store and reheat food?
These **ricotta meatballs** are great for meal prepping because they store really well! To store leftover meatballs, let them cool completely and then transfer them to an airtight container. Store them in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to 2-3 months. To freeze, place the cooled meatballs in a single layer on a baking sheet and freeze for about 2 hours, or until they are solid. Then, transfer them to a freezer bag or container. This prevents them from sticking together.
To reheat, you can microwave them, bake them, or simmer them in sauce. To microwave, place the meatballs in a microwave-safe dish with a little bit of sauce or water and heat until warmed through. To bake, preheat your oven to 350°F (175°C) and bake the meatballs for about 15-20 minutes, or until heated through. To simmer in sauce, simply add the meatballs to a pot of simmering sauce and heat until warmed through. The best method is definitely simmering in the sauce—it keeps them moist and flavorful! Also, I prefer adding the meatballs to the sauce before thawing if they are frozen. It gives the sauce even more flavor!
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Final Thoughts
What is the best recipe for Ricotta meatballs? They’re tender, flavorful, and surprisingly easy to throw together. What are some good ways to serve them over pasta, stuffing them into sandwiches, or enjoying them as an appetizer? What are some of the best appetizers? Is it true that once you try these, you’ll never go back to meatballs again? What are some great weeknight meals to make for a cold day? What are some of my favorite Italian recipes? What do you think of these ricotta meatballs? What do you think of my new cookbook?
