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Ricotta Meatballs with Tomato Sauce

Ricotta Meatballs with Tomato Sauce
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Ricotta Meatballs with Tomato Sauce combine creamy, tender ricotta cheese with a savory blend of pork and beef, fresh herbs, and spices, all simmered in a rich, homemade tomato sauce. This comforting Italian dish is easy to make, packed with flavor, and perfect for dinners or special gatherings. Served with pasta, crusty bread, or on their own, these meatballs deliver a heartwarming, creamy, and tangy experience.

Ingredients

Scale

For the Meatballs

  • 1 cup whole-milk ricotta cheese
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1/2 cup Italian breadcrumbs (or gluten-free breadcrumbs for gluten-free option)
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • Salt, to taste
  • Black pepper, to taste

For the Tomato Sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1/4 cup fresh basil, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, gently combine ricotta cheese, ground pork and beef, Italian breadcrumbs, finely chopped parsley, grated Parmesan, minced garlic, beaten egg, salt, and pepper. Mix until just combined, being careful not to overwork to keep meatballs tender.
  2. Shape the Meatballs: Form the mixture into evenly sized balls about 1.5 inches in diameter using your hands or a small cookie scoop to ensure even cooking and good presentation.
  3. Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, browning on all sides until golden but not completely cooked through. This locks in flavor and creates a nice crust.
  4. Prepare the Tomato Sauce: In the same skillet, sauté finely chopped onions and garlic until fragrant and soft. Add crushed tomatoes, salt, pepper, and chopped fresh basil. Simmer gently for 10-15 minutes to develop rich flavors.
  5. Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover and simmer on low heat for about 20 minutes, allowing meatballs to cook through and absorb the sauce’s flavor.
  6. Serve: Garnish with fresh parsley or basil. Serve hot with your favorite side like pasta, polenta, or crusty bread and enjoy.

Notes

  • Don’t overmix the meatball ingredients to keep them tender and avoid a dense texture.
  • Shape meatballs uniformly to ensure consistent cooking.
  • Properly browning meatballs locks in flavor and adds texture contrast with the sauce.
  • Use fresh basil and parsley in the sauce for a brighter, fresher taste.
  • Simmer the sauce slowly on low heat to meld flavors and prevent burning.
  • For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers instead of Italian breadcrumbs.
  • You can bake meatballs at 400°F (200°C) for 15-20 minutes instead of pan-frying for a less oily option.
  • To thicken the tomato sauce, simmer uncovered or add a pinch of tomato paste.

Nutrition

Keywords: ricotta meatballs, tomato sauce, Italian meatballs, homemade meatballs, comfort food, gluten-free meatballs

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