Meatballs with Ricotta Cheese

5 from 2 votes

Meatballs with Ricotta Cheese

This meatballs with ricotta cheese recipe is a must-try! Light, tender, and packed with flavor, these ricotta-infused meatballs are the ultimate comfort food for weeknight dinners or special occasions. Whether you're searching for a classic ricotta meatball recipe or a unique twist on traditional meatballs, this easy-to-follow guide will quickly become a favorite

Prep Time20

Cook Time20

If cooking a second batch -20

Total Time1

Course: Main Course

Cuisine: Italian

Servings: meatballs

Calories: 196Kcal

Author: Susan Moncrieff

Ingredients

Meatballs

1 ⅓ lbs ground beef
1 lbs ground pork
½ cup grated parmigano cheese or parmesan
1 cup breadcrumbs moisten with ½ cup water
1 cup ricotta cheese
2 large eggs lightly beaten
1 tablespoon basil optional - from a tube, or pesto from a jar or finely chopped fresh basil. If I have it I add it, but the Italian breadcrumbs are already flavored.

Sauce (easy version)

3 24 oz Rao's Homemade Marinara total of approx 72 oz of tomato sauce
Parmigiano cheese optional - to taste
salt and pepper optional - to taste
6 leaves basil optional as garnish

Instructions

Heat sauce to a simmer (you don't want it bubbling too hard). As sauce heats up put your meatballs together
Prior to mixing all ingredients together, ensure you have added enough water to moisten breadcrumbs (½ cut to a cup of water).
Mix all meatball ingredients together. Form into golf ball sized balls.
Gently place the meatballs into the gently simmering sauce, making sure they are not too packed. I often cook the meatballs in the sauce in two batches. To cook properly, the meatballs need to be totally covered in the sauce.
Stir meatballs very gently so they don't fall apart. You want to stir the bottom of the pot so the sauce doesn't scorch.
You know the meatballs are ready when they float to the top of the sauce. Occasionally, they don't (because of how many meatballs are in the pot). Check at the 20-minute point by cutting into a meatball, making sure there is very little pink (internal temp of meatballs should be 160℉).
Serve sauce and meatballs on top of spaghetti. Garnish with parmesan and some fresh basil.
Meatball subs are also delicious! Cut two meatballs in half and add a little sauce. Place a slice of either mozzarella or provolone cheese, then place in an air fryer or preheated oven just long enough to melt the cheese.

Notes

This is a large recipe, assuming 2 meatballs per person (makes 10 servings if you make 2 meatballs).

The meatballs and sauce freeze well. I like freezing them in straight-sided mason jars (traditional-shaped ones can crack from the expansion when freezing). The recommended freezing time is up to 4 months; however, I have kept mine in a chest freezer for over 6 months with no adverse effects on the flavor and texture of the meatballs. You can also freeze this in freezer bags or plastic freezer containers.

Nutrition (I am not a nutritionist. These are estimates only)