Juicy Ricotta Meatballs: Heaven
These ricotta meatballs are unbelievably tender and flavorful, thanks to a generous scoop of ricotta cheese. Simmered in your favorite tomato sauce, they're perfect for a comforting and satisfying meal. Enjoy these meatballs over pasta, polenta, or as an appetizer for a taste of Nonna Rosa's kitchen.
Equipment
- Large bowl
- fine mesh sieve
- Cheesecloth or paper towels
- Skillet
- Spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Lid for skillet
- Serving dish
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup whole milk ricotta cheese, drained
- 2 large eggs
- ½ cup Italian seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped
- 2-3 cloves garlic, minced
- ½ cup onion, finely chopped
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- Your favorite tomato sauce
- 1 pound pasta optional, for serving
Instructions
- Prepare the ricotta cheese by placing it in a fine-mesh sieve lined with cheesecloth or paper towels. Let it drain for at least 30 minutes to remove excess moisture.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- In a large bowl, gently combine the ground meat, drained ricotta cheese, eggs, breadcrumbs, Parmesan cheese, chopped parsley, sautéed onion and garlic mixture, salt, and pepper. Use your hands to mix everything together, but be careful not to overmix.
- Using your hands, gently roll the meat mixture into meatballs, about 1-1.5 inches in diameter. Don't pack them too tightly.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides until they are nicely seared.
- Pour your favorite tomato sauce over the browned meatballs in the skillet. Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and let the meatballs simmer for at least 30 minutes, or up to an hour. Stir occasionally to prevent sticking.
- Serve the Ricotta Meatballs over your favorite pasta, polenta, or even on their own as an appetizer. Garnish with fresh parsley and grated Parmesan cheese.
Notes
For the juiciest meatballs, ensure the ricotta is well-drained. Avoid overmixing the meat mixture to prevent tough meatballs. Browning the meatballs before simmering adds depth of flavor. Simmering on low heat allows the meatballs to absorb the sauce without becoming rubbery. You can prepare the meat mixture ahead of time and store it in the refrigerator for up to 24 hours. Cooked meatballs can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating in sauce.