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There’s something incredibly comforting and utterly delicious about the Ricotta Meatballs in Creamy Marinara Sauce Recipe. Imagine tender, luscious meatballs enriched with creamy ricotta cheese, swimming in a rich, velvety marinara sauce that’s lightly sweetened and perfectly seasoned. This dish is the ultimate expression of cozy Italian flavors coming together in a way that feels both luxurious and homey at once. It’s a crowd-pleaser that’s simple enough for a weeknight yet special enough for entertaining. Once you try this recipe, it will easily become one of your go-to favorites for good reason.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a crucial part in building layers of flavor, texture, and color. Every item you use is important, from the richness of ricotta to the bright touch of fresh parsley.
- Lean ground beef: Provides a hearty base with a mild flavor that’s perfect for meatballs.
- Mild or spicy Italian sausage: Adds seasoning, juiciness, and a lovely depth to the meat mixture.
- Ricotta cheese: Keeps the meatballs tender and moist while lending a delicate creaminess.
- Freshly grated Parmesan cheese: Introduces a nutty, salty punch that enhances all the other ingredients.
- Large egg: Binds the meatball mixture together for perfect shape and texture.
- Medium onion, finely chopped or grated: Imparts sweetness and moisture to the meatballs.
- Garlic cloves, minced: Brings savory aromatics that mingle throughout the dish.
- Italian breadcrumbs: Help maintain the meatballs’ juiciness while giving structure.
- Fresh parsley, chopped: Adds a bright, herbaceous note and a pop of fresh color.
- Dried oregano: Classic Italian seasoning that lifts the overall flavor profile.
- Salt and pepper: Essential for seasoning, enhancing every ingredient’s natural taste.
- Olive oil: Used to sauté aromatics for the sauce, adding richness and a fruity undertone.
- Small onion, finely chopped (for sauce): Creates a flavorful base for the creamy marinara.
- Crushed tomatoes: The heart of the sauce, delivering robust tomato flavor and necessary acidity.
- Brown sugar: Balances the acidity of the tomatoes with a gentle sweetness.
- Heavy cream: Makes the marinara irresistibly creamy and smooth without overpowering.
- Italian seasoning: A blend that complements the ricotta meatballs perfectly.
- Fresh parsley, chopped (for garnish): Gives a fresh finish and vibrant touch to the plated dish.
How to Make Ricotta Meatballs in Creamy Marinara Sauce Recipe
Step 1: Preheat and Prepare the Meatballs
Start by preheating your oven to 375°F (190°C). In a large bowl, gently combine the ground beef, Italian sausage, ricotta cheese, Parmesan, egg, onion, garlic, breadcrumbs, parsley, oregano, salt, and pepper. Mixing gently ensures your meatballs stay tender and not dense. Once combined, shape the mixture into 1 ½-inch meatballs and place them on a parchment-lined baking sheet. Bake for 20 to 25 minutes until they’re beautifully browned and cooked through. If you prefer, air frying at 380°F (195°C) for 10 to 12 minutes works equally well and yields a lovely crispy exterior.
Step 2: Create the Creamy Marinara Sauce
While the meatballs cook, warm olive oil in a skillet or Dutch oven over medium heat. Sauté the chopped onion until it softens and becomes translucent, then add the garlic and cook until fragrant. Stir in the crushed tomatoes, brown sugar, heavy cream, Italian seasoning, salt, and pepper. Let the sauce gently simmer for 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken into a soothing creaminess that perfectly complements the meatballs.
Step 3: Combine Meatballs and Sauce
Once your meatballs are cooked, carefully add them to the simmering creamy marinara sauce. Let them soak in the sauce for about 10 minutes over low heat to absorb those rich, tangy notes. This final step brings everything together into one harmonious dish, ready to be served hot and fresh from your kitchen.
How to Serve Ricotta Meatballs in Creamy Marinara Sauce Recipe
Garnishes
Freshly chopped parsley sprinkled over the meatballs adds not just a burst of color but a subtle herbaceous brightness that lightens the richness of the sauce. For an extra touch, a little grated Parmesan on top can create a cheesy, savory finish that guests will love.
Side Dishes
This dish is fabulous with a side of al dente pasta – spaghetti, fettuccine, or even pappardelle all work beautifully to soak up the creamy sauce. Garlic bread or a crusty Italian loaf are perfect for mopping up every last bit of goodness. For something lighter, a crisp green salad with a simple vinaigrette offers a refreshing balance.
Creative Ways to Present
For a rustic gathering or family dinner, serve the meatballs in a large, attractive shallow bowl with plenty of sauce ladled over. For a party or appetizer-style service, try skewering a couple of meatballs on cocktail sticks and drizzling with extra sauce in small cups for dipping. You can also slide the meatballs into sandwich rolls topped with mozzarella for an indulgent meatball sub.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover meatballs with sauce into an airtight container and refrigerate. They will stay fresh and flavorful for up to 3 days, making for a convenient and delicious next-day meal.
Freezing
You can freeze cooked meatballs either before or after adding them to the marinara sauce. Place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. Frozen meatballs will maintain their quality for up to 3 months.
Reheating
Reheat refrigerated or frozen meatballs gently on the stovetop over medium-low heat, covered, stirring occasionally until heated through. Alternatively, microwave in a covered dish in short increments to maintain moistness. Adding a splash of water or extra cream can help refresh the sauce’s silky texture.
FAQs
Can I make these meatballs without Italian sausage?
Absolutely! While Italian sausage adds a wonderful depth and seasoning, you can substitute with extra ground beef or pork, season well with your favorite herbs and spices, and still achieve tasty results.
What type of ricotta cheese works best?
Whole-milk ricotta cheese is ideal for this recipe as it’s creamier and richer, which helps keep the meatballs moist and tender. Avoid the low-fat versions if possible for the best texture.
Can I prepare the meatballs in advance?
Yes, you can shape the meatballs ahead of time and store them raw in the refrigerator for up to a day or freeze them for later cooking. When ready, bake or air fry as directed before adding them to the sauce.
Is it possible to make this recipe gluten-free?
Definitely. Just swap out the Italian breadcrumbs for gluten-free breadcrumbs or use crushed gluten-free crackers to keep the same texture without gluten.
What can I serve instead of pasta?
For a low-carb option, serve the ricotta meatballs on a bed of sautéed zucchini noodles, cauliflower rice, or creamy polenta. They’re just as satisfying without the pasta.
Final Thoughts
If you are searching for a dish that combines comfort, flavor, and a touch of elegance, this Ricotta Meatballs in Creamy Marinara Sauce Recipe is your new best friend in the kitchen. It’s straightforward to prepare, endlessly satisfying, and perfect for sharing with loved ones around the table. I can’t recommend it enough—give it a try and watch it become a favorite in your home as it is in mine!
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Ricotta Meatballs in Creamy Marinara Sauce Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
These Ricotta Meatballs combine tender ground beef and Italian sausage with creamy ricotta cheese for a rich and flavorful dish. Baked to perfection and simmered in a creamy tomato marinara sauce, they make a comforting meal perfect for family dinners or special occasions.
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 pound mild or spicy Italian sausage
- 1 cup ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- 1 medium onion, finely chopped or grated
- 3 cloves garlic, minced
- ½ cup Italian breadcrumbs
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Marinara Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon brown sugar
- ½ cup heavy cream
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven and Make Meatballs: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, Italian sausage, ricotta cheese, Parmesan cheese, egg, finely chopped or grated onion, minced garlic, Italian breadcrumbs, chopped parsley, dried oregano, and salt and pepper to taste. Mix gently to combine all ingredients evenly without overworking the meat. Shape the mixture into 1 ½-inch meatballs and place them on a parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes, until the meatballs are browned and cooked through. Alternatively, you may air fry them at 380°F (195°C) for 10-12 minutes for a quicker cook with a crisp exterior.
- Make Marinara Sauce: While the meatballs are baking, heat the olive oil in a skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the crushed tomatoes, brown sugar, heavy cream, Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine and Serve: Once the meatballs are cooked, add them directly into the simmering marinara sauce. Let them simmer together for an additional 10 minutes so the meatballs absorb the flavors of the sauce. Garnish with freshly chopped parsley and serve hot. These meatballs pair wonderfully with pasta, crusty bread, or a fresh salad for a hearty meal.
Notes
- You can substitute ground turkey or chicken for a lighter version of the meatballs.
- For gluten-free options, use gluten-free breadcrumbs.
- Adjust the spice level by choosing mild or spicy Italian sausage.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with spaghetti or as appetizers with toothpicks for parties.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
