Ingredients
Sauce and Oil
- 32 oz marinara sauce
- ½ cup olive oil, divided
Herb Ricotta Mixture
- 15 oz ricotta cheese
- 1 teaspoon garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Meatballs
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large egg, whisked
- ½ cup half-and-half (or cream)
- ½ cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- ⅓ cup roughly chopped parsley, plus more for garnish
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ lb ground beef (80–85% lean)
Instructions
- Prepare Herb Ricotta Mixture: Combine ricotta cheese, minced garlic, dried basil, oregano, and parsley in a bowl. Set aside to develop flavors.
- Cook Aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely diced onion and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute. Remove from heat and allow to cool.
- Mix Meatball Ingredients: In a large bowl, combine whisked egg, half-and-half, Italian breadcrumbs, grated Parmesan, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the prepared herb ricotta mixture. Stir in the cooled onion and garlic mixture.
- Combine with Ground Beef: Season ground beef with salt and black pepper. Add to the bowl with other ingredients and gently mix with hands just to combine; avoid overmixing to keep meatballs tender.
- Form Meatballs: Roll the mixture into 1½-inch meatballs and place them on a tray. Refrigerate for 15 minutes to help them hold their shape during cooking.
- Brown Meatballs: Heat remaining olive oil in a large skillet over medium-high heat, adding enough oil to reach halfway up the sides of the meatballs. Brown meatballs in batches, about 1½ minutes per side. Transfer browned meatballs to a plate.
- Prepare Sauce: Carefully remove excess oil from the skillet, leaving some for flavor. Add marinara sauce and about ¼ cup water to the skillet to prevent thickening.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, spoon sauce over them, and cook partially covered on medium heat for 30 minutes, allowing flavors to meld and meatballs to cook through.
- Add Remaining Herb Ricotta: During the last 15 minutes of cooking, dollop the remaining herb ricotta mixture over the meatballs and let it warm through gently.
- Garnish and Serve: Sprinkle with fresh chopped parsley and serve with pasta, in subs, or alongside a fresh salad.
Notes
- These meatballs can also be baked or cooked in a slow cooker. For baking, place meatballs on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, then simmer in sauce. For slow cooking, brown meatballs first, then cook in marinara sauce on low for 4-6 hours.
- Do not overmix the meat mixture to keep the meatballs tender.
- Using half-and-half or cream adds richness but can be substituted with milk for a lighter version.
- Leftover meatballs can be frozen before or after cooking for up to 3 months.
- Letting the meatballs rest in the fridge before cooking helps them hold together better.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
