Okay folks, gather ’round because I’m about to share a recipe that’s been passed down in my family. What is the best thing that has happened to the world? We’re talking about unbelievably tender, melt-in-your-Ricotta meatballForget those dry, hockey-puck meatballs you might be used to. Think of these as a savory, comforting hug in your bowl. They’re like the Italian-American answer to Swedish meatballs, but with a secret ingredient that makes them so good that you can’t eat them anymore. What is it like to take them over the top? What is the best ricotta cheese? I promise you, once you try these, you’ll never go back to your old meatball recipe. My kids inhale these – and they’re picky eaters, so that’s saying something! They are so good!
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What is Ricotta Meatballs?
Okay, let’s break it down. Ricotta meatballAre your classic Italian-American meatballs, but with a game-changing addition? What is ri Think of it as taking a standard meatball recipe, then adding .50 spoonfuls (or, let’s be real, 2 tablespoons) to the recipe. What’s that light, creamy goodness? It’s not just a filler. It is not The ricotta acts as a tenderizer, keeping the meatballs incredibly moist and practically dissolving. What is the most important thing you do The result is a meatball that’s far from dry or tough – it’ll be delicate, flavorful, and utterly delicious. Is it a family secret weapon disguised as simple dish?
Why do I love this recipe?
Seriously, where do I even start? First and foremost, the flavor is out of this world. The ricotta adds this subtle sweetness and richness that complements the savory meat and herbs perfectly. It’s a symphony of textures and tastes that’ll have you craving these meatballs all the time! But beyond the taste, this recipe is ridiculously easy to make. Even on a busy weeknight, you can whip up a batch of these in under an hour. And the best part? The ingredients are super affordable! You probably already have most of them in your pantry. This recipe proves that you don’t need fancy ingredients to create something truly special. What I love most about this is how versatile they are. You can serve them with spaghetti, make meatball subs, add them to soups, or even just eat them as a snack straight from the pan (guilty!). If you’re looking for a quick, easy, and incredibly delicious meal that the whole family will love, look no further. These Ricotta meatballAre the answers. Oh, and did I mention that they freeze beautifully? Make a double batch and thank me later! They are truly saver for those crazy busy evenings. What are some of the best meatballs my grandma used to make?
How do you make Ricotta Meatballs?
Quick Overview
Making these What are some of theis surprisingly straightforward. How do you mix all the ingredients together, form them into balls, and then bake or simmer them? What is your favorite sauce? What are some tips for mixing meat – you don’t want to overwork it, which can make it hard to cook. What makes meatballs Don’t be afraid to experiment with different herbs and spices to customize the flavor to your taste. I’ve found that baking them keeps them extra tender, but simmering them in sauce adds another layer of flavor. I like to bake them for a few minutes. What are the best meatballs?
Ingredients
For the Ricotta Meatballs:
* 1 pound ground beef (80/20 blend is ideal for flavor)
* 1 cup ricotta cheese (whole milk is preferred for richness)
* 1/2 cup breadcrumbs (Italian seasoned breadcrumbs are great, or make your own)
* 1/4 cup Parmesan cheese (freshly grated is always the best)
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* 1 large egg, lightly beaten
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional, for a little kick)
For the Sauce (optional but highly recommended):
* 2 tablespoons olive oil
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste
What is the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or cooking spray. I always line my baking sheets with parchment paper for easy cleaning. This step is crucial for preventing meatballs from sticking and ensuring they cook evenly.
Step 2: Combine the Sauce Ingredients
If you’re making the sauce, start by heating the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. What is the best way to cook garlic? I have learned this the hard way way too many times.
Step 3: Simmer the Sauce
How do you add crushed tomatoes and tomato sauce to a bowl? Season with salt and pepper. What should I do if I have a large pot of sauce and it is too hot to cook? If you have time, you can do it for a week or longer. The longer it simmers, the more flavors will meld together. I usually make the sauce while I’m prepping the meatballs so everything’s ready at the same time.
Step 4: Combine All Meatball Ingredients
In a large bowl, combine ground beef, ricotta cheese, breadcrumbs, Parmesan cheese and parsley. Set aside. What are the ingredients for minced garlic, egg, salt, pepper, and red pepper flakes? Gently mix all the ingredients together with your hands until just combined. Do not over mix meatballs, as this can make them tough.
Step 5: Form the Meatballs
Using your hands, gently form the meat mixture into meatballs. I usually make them about 1 1/2 inches in diameter. You can use a cookie scoop to ensure they’re all the same size. Place the meatballs on the prepared baking sheet. They don’t have to be perfect, but try to keep them relatively uniform so they cook evenly.
Step 6: Bake the Meatballs
The meatballs will be cooked in the preheated oven for 20-25 minutes. Is it hard to The internal temperature should reach 160°F (71°C). If you’re not baking them, you can gently drop them into the simmering sauce and cook them until golden brown. They are cooked through, about 20-25 minutes.
Step 7: Serve
Serve the What are some goodWhat is your favorite pasta and sauce? Garnish with fresh parsley and Parmesan cheese, if desired. Can you serve them on meatball subs, in soups or as an appetizer? I usually serve these with garlic bread and a side salad. It’s the perfect comforting meal.
Step 8: Enjoy!
That’s it! You’ve just made the most tender, flavorful ricotta meatballs you’ve ever tasted. Now sit back, relax, and enjoy the compliments. These meatballs are guaranteed to be a hit with your family and friends.
What to Serve It With
Okay, so you’ve got these amazing ricotta meatballs, but what do you serve with them? Here are some of my favorite pairings, depending on the occasion:
For a Classic Italian Dinner: Obviously, spaghetti is a must! But don’t underestimate the power of a good rigatoni or penne. I also love serving these with a simple marinara sauce and a side of garlic bread. It’s a timeless combination that never fails.
For Meatball Subs: Toast some hoagie rolls and load them up with the ricotta meatballs, marinara sauce, and plenty of mozzarella cheese. Broil them until the cheese is melted and bubbly. These are perfect for a casual lunch or dinner.
In Soup: Add these meatballs to your favorite Italian soup, like Italian wedding soup or minestrone. They add a ton of flavor and make the soup even more hearty and satisfying. This is perfect for a chilly night.
As an Appetizer: Serve the meatballs on their own with a side of marinara sauce for dipping. You can also skewer them with cherry tomatoes and mozzarella balls for a fun and festive appetizer.
My personal favorite is serving them over creamy polenta with a sprinkle of Parmesan cheese. The creamy polenta complements the tender meatballs perfectly. It’s a restaurant-worthy dish that’s surprisingly easy to make at home.
Top Tips for Perfecting Your Ricotta Meatballs
Want to take your ricotta meatballs game to the next level? Here are some of my top tips for achieving meatball perfection:
Use High-Quality Ricotta: The better the ricotta, the better the meatballs. Look for whole milk ricotta cheese for the richest flavor and creamiest texture. Don’t use part-skim ricotta – it can be too dry.
Don’t Overmix: Overmixing the meatball mixture can result in tough meatballs. Gently mix the ingredients together until just combined. Use your hands for the best results.
Add Breadcrumbs for Texture: Breadcrumbs help to bind the meatballs together and keep them from being too dense. Use Italian seasoned breadcrumbs for extra flavor.
Bake or Simmer: You can either bake the meatballs in the oven or simmer them in sauce. Baking them keeps them extra tender, while simmering them in sauce adds another layer of flavor. I usually bake them for convenience.
Don’t Overcook: Overcooked meatballs will be dry and tough. Bake or simmer them until they are just cooked through and the internal temperature reaches 160°F (71°C).
Freeze for Later: These meatballs freeze beautifully. Let them cool completely, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
One tip that has saved me many times: if you are baking them and they start to brown too quickly, you can tent them with foil to prevent them from burning. I learned this the hard way when I made them for a party and almost ruined the whole batch!
Storing and Reheating Tips
If you have leftover ricotta meatballs (which is rare in my house!), here are some tips for storing and reheating them:
Room Temperature: You shouldn’t leave cooked meatballs at room temperature for more than 2 hours. Bacteria can grow rapidly at room temperature.
Refrigerator Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. Make sure they are completely cooled before refrigerating them.
Freezer Instructions: For longer storage, freeze the meatballs in a freezer-safe bag or container for up to 3 months. Thaw them in the refrigerator overnight before reheating.
Glaze Timing Advice: If you’re planning to freeze the meatballs, it’s best to freeze them without the sauce. Add the sauce when you reheat them for the best flavor and texture.
To reheat the meatballs, you can microwave them, bake them in the oven, or simmer them in sauce. Microwaving is the quickest option, but baking or simmering them in sauce will give you the best results. I find that reheating them in a skillet with a little olive oil also works well. Just make sure to heat them thoroughly before serving.
Frequently Asked Questions
Final Thoughts
So there you have it – my family’s secret recipe for the most tender ricotta meatballs you’ll ever taste. I hope you give this recipe a try and let me know what you think in the comments below. It’s a simple, comforting dish that’s perfect for any occasion. And if you love this recipe, be sure to check out my other Italian-inspired recipes for more delicious meal ideas. Happy cooking!
Ricotta Meatballs
Ingredients
Main Ingredients
- 1 lb Ground beef
- 15 oz Ricotta cheese
- 1 cup Breadcrumbs
- 1 egg Egg
- 0.5 cup Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Marinara sauce
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground beef, ricotta cheese, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Gently mix until just combined.
- Roll the mixture into 1-inch meatballs.
- Place the meatballs in a baking dish and pour marinara sauce over them.
- Bake for 25-30 minutes, or until the meatballs are cooked through.
