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Ricotta Meatballs in Marinara Recipe

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★★★★★

4.5 from 95 reviews

These Ricotta Meatballs are a delicious twist on traditional meatballs, combining ground beef with creamy whole milk ricotta cheese for extra tenderness. Baked to perfection and simmered in savory marinara sauce, they make a comforting and flavorful meal perfect for any dinner occasion.

Ingredients

Scale

Meatballs

  • 1 1/2 lbs. Ground Beef (80-85% lean)
  • 3/4 cup Whole Milk Ricotta Cheese
  • 2/3 cup Grated Parmesan Cheese
  • 1/2 cup Seasoned Bread Crumbs or Panko Bread Crumbs
  • 1 large Egg
  • 3 Garlic Cloves, finely minced or 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Red Pepper Flakes
  • Olive Oil (for cooking)

For Sauce and Garnish

  • 28 to 32 ounces Marinara Sauce (suggested: Rao’s or Carbone’s)
  • Freshly Grated Parmesan Cheese (for topping)
  • Fresh Basil, thinly sliced into ribbons
  • Whipped Ricotta (optional, for extra creaminess)
  • Chili Flakes (optional, for garnish)

Instructions

  1. Preheat and Mix: Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, combine the ground beef, whole milk ricotta cheese, seasoned bread crumbs, grated parmesan cheese, egg, finely minced garlic, onion powder, salt, black pepper, and red pepper flakes. Mix all ingredients thoroughly until well incorporated.
  2. Form Meatballs and Prepare Pan: Shape the mixture into 14 to 20 meatballs, depending on your preferred size. Lightly drizzle olive oil to coat the bottom of a large skillet or Dutch oven to prevent sticking. Place the formed meatballs carefully into the pan in a single layer.
  3. Bake the Meatballs: For meatballs about 1½ inches in diameter, bake for 15 to 20 minutes. If making larger, 2-inch meatballs, bake for 20 to 25 minutes. The meatballs are done when they are lightly browned and have reached an internal temperature of 160 degrees Fahrenheit. Drain excess grease from the pan by blotting with a paper towel if needed.
  4. Add Sauce and Finish Baking: Pour the marinara sauce into the pan with the cooked meatballs and gently stir to coat them evenly (or spoon the sauce on top). Return the pan to the oven and bake for an additional 5 minutes, or until the sauce is warmed through and the meatballs are fully cooked.
  5. Garnish and Serve: Remove from oven and top the meatballs with freshly grated parmesan cheese and fresh basil ribbons. For an extra creamy touch, add a dollop of whipped ricotta on top. Optionally, sprinkle with chili flakes for added heat.

Notes

  • Use whole milk ricotta for the creamiest meatballs; part-skim ricotta can make them dry.
  • Ensure meatballs reach an internal temperature of 160°F to be safely cooked.
  • Baking meatballs reduces the need for frying and minimizes grease.
  • You can substitute seasoned bread crumbs with panko if you prefer a lighter texture.
  • Serving with extra marinara sauce and fresh basil elevates the flavor experience.
  • Whipped ricotta can be easily made by blending ricotta with a little olive oil until smooth.
  • These meatballs freeze well either cooked or uncooked—just thaw fully before baking or reheating.

Keywords: Ricotta Meatballs, baked meatballs, Italian meatballs, ricotta cheese recipe, easy meatballs, marinara sauce meatballs

Find it online: https://foodbylina.com/ricotta-meatballs-in-marinara-recipe/