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
Scale
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
