Description
These Ricotta Meatballs combine ground beef and Italian sausage with creamy ricotta and Parmesan cheeses for tender, flavorful meatballs. Baked to perfection and simmered in a creamy tomato marinara sauce, this recipe offers a comforting and hearty dish 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 bowl, gently combine the ground beef, Italian sausage, ricotta cheese, Parmesan cheese, egg, finely chopped onion, minced garlic, Italian breadcrumbs, chopped fresh parsley, dried oregano, salt, and pepper. Mix just until all ingredients are incorporated without overworking the meat to keep your meatballs tender.
- Shape and Bake Meatballs: Form the mixture into 1 ½-inch meatballs and arrange them on a parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes, or until they are nicely browned and cooked through. Alternatively, you can air fry them at 380°F (195°C) for 10-12 minutes.
- Prepare Marinara Sauce: While the meatballs are cooking, heat olive oil in a skillet or Dutch oven over medium heat. Sauté the finely chopped onion until softened and translucent. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the crushed tomatoes, brown sugar, heavy cream, Italian seasoning, salt, and pepper. Let the sauce simmer gently for 10-15 minutes, allowing the flavors to meld together.
- Combine Meatballs and Sauce: Once the meatballs are cooked, add them directly into the marinara sauce. Simmer the meatballs in the sauce for an additional 10 minutes to infuse them with rich flavor and keep them moist.
- Serve: Garnish with freshly chopped parsley and serve the ricotta meatballs hot, ideally over pasta or with crusty bread to soak up the creamy sauce.
Notes
- Do not overmix the meatball ingredients to ensure tender meatballs.
- Using a baking sheet lined with parchment paper prevents sticking and makes cleanup easy.
- Brown sugar in the sauce balances the acidity of the tomatoes and adds depth of flavor.
- Heavy cream in the sauce gives it a rich, creamy texture but can be omitted or substituted with half-and-half for a lighter option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
