Ricotta Meatballs
Impossibly soft and tender Italian Ricotta Meatballs made quick and mess free with my easy prep method.
Servings: 15 -18 meatballs
Equipment
- stand mixer optional
- ice cream scoop or 1/3 cup measure
- braising pan to fit 18 large meatballs
Ingredients
- 1 cup whole milk ricotta cheese
- 1 lb ground beef, I use 80/20
- 1 lb ground pork
- 1/2 cup panko breadcrumbs
- 1 large shallot, finely minced
- 1 large egg, lightly beaten
- 2 Tbsp fresh rosemary, finely minced
- 4 cloves garlic, finely minced
- 1 Tbsp Italian herb seasoning
- 2 tsp sea salt
- 1 tsp fresh cracked black pepper
sauce
- 1 qt your favorite marinara sauce*
- 1/2 cup dry wine, optional, red or white
garnishes for serving
- Parmesan cheese
- minced parsley
Instructions
- Preheat oven to 375F
- I prefer to use a stand mixer for my meatballs, but you can also use a large bowl and your clean hands. My instructions will be for the mixer but you can follow along with the bowl if you like. Place the 1 cup whole milk ricotta cheese and the 1 lb ground beef, and 1 lb ground pork in the mixer. Break apart the meat as you add it ~ this will help get everything well combined without excess blending.
- Add the 1/2 cup panko breadcrumbs, 1 large shallot, the large beaten egg, 2 Tbsp fresh rosemary, 4 cloves minced garlic, 1 Tbsp Italian herb seasoning, 2 tsp sea salt, and finally 1 tsp fresh cracked black pepper to the bowl.
- Turn the mixer on low and blend everything together. Make sure the blade is catching everything from the bottom of the bowl, and if necessary stop and rearrange to ensure an even mixture. Keep mixing until you're sure everything has been evenly dispersed and incorporated.
- I use an ice cream scoop to portion out my meatballs, mine holds about 1/3 cup. Scoop out the meatballs onto a baking sheet. Be sure to pack the meat mixture well into each scoop. I get about 15 meatballs. Note: If you want to do this ahead you can wrap the tray in plastic and refrigerate for up to a day.
- Combine the prepared marinara sauce and wine (if using) in a braising pan and bring to a simmer on the stove. Place the meatballs into the sauce. The sauce should come up about halfway on the meatballs, ideally.
- Cover with foil and bake for about 25 minutes covered, then remove the foil and bake another 10-15 minutes uncovered until the meatballs register 165F in the center.
- Serve the meatballs in small bowls topped with a ladleful of sauce and a sprinkle of Parmesan cheese and parsley.
Notes
*Use a prepared marinara sauce, not plain tomato sauce. There are lots of great quality brands on the market, including local brands, so experiment to find one you love.
Nutrition
Serving: 1 meatball · Calories: 170 kcal · Carbohydrates: 5 g · Protein: 12 g · Fat: 11 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.2 g · Cholesterol: 53 mg · Sodium: 566 mg · Potassium: 335 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 313 IU · Vitamin C: 4 mg · Calcium: 51 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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