Indulge in these delectably tender Ricotta Meatballs, baked to perfection with ground veal, creamy ricotta, and aromatic Italian herbs. Perfectly paired with tomato sauce and your choice of pasta, they make a versatile meal that’s also freezer-friendly.
Growing up in a bustling Italian household, meatballs were more than just a meal; they were a cherished tradition. Every Sunday, without fail, my nonna would summon me to the kitchen with the irresistible aroma of her secret recipe. When I was finally trusted to take on the sacred duty of meatball-making, I added a twist that would make my nonna both proud and a bit envious—ricotta. The first time I served these Ricotta Meatballs at a family gathering, the room went silent, followed by a chorus of approval. These meatballs aren’t just food; they’re tiny orbs of nostalgia, infused with family memories and a dash of innovation.
Why You’ll Love Ricotta Meatballs:
The “Ricotta Meatballs” recipe stands out for several reasons:
- Tenderness: The addition of whole milk ricotta ensures that each meatball is exquisitely tender and moist.
- Flavorful: A blend of fresh parsley, Parmesan, and Italian seasoning packs a robust flavor that’s deeply satisfying.
- Versatility: Whether nestled in a sub roll, sitting atop spaghetti, or served as an appetizer, these meatballs shine in any setting.
- Freezer Friendly: Easily made in bulk and frozen, they’re perfect for planning ahead or for last-minute dinners.
Ingredients Notes:
Each ingredient in the Ricotta Meatballs recipe is chosen for a reason:
- Ground Veal: Lean yet flavorful, it forms the perfect base for these meatballs, making them light but rich.
- Ricotta Cheese: Adds a creamy texture, ensuring the meatballs stay moist and tender during baking.
- Parsley and Italian Seasoning: These herbs deliver a fresh, vibrant flavor that echoes classic Italian cooking.
- Parmesan Cheese: Infuses the meatballs with a nutty, cheesy depth that complements the ricotta beautifully.
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How To Make Ricotta Meatballs:
Let’s make Ricotta Meatballs from scratch! Here’s a detailed, step-by-step guide to ensure you get it right:
- Prep Work: Start by preheating your oven and lining your baking sheet. This sets the stage for everything that follows.
- Breadcrumbs & Milk: Soak the breadcrumbs in milk. This step is crucial as it softens the breadcrumbs, which helps bind the meatballs without making them dense.
- Minced Ingredients: Use a food processor for the onion, garlic, and parsley. This not only saves time but ensures these flavor enhancers are evenly distributed throughout the meatball mix.
- Mixing: Combine all meatball ingredients in a large bowl. It’s important to mix gently—overworking the meat can make your meatballs tough.
- Forming Meatballs: Shape and arrange the meatballs. Consistent size is key to even cooking.
- Baking: Bake until golden and cooked through, with an optional broil to finish for a beautifully browned exterior.
- Tomato Sauce: Simultaneously, prepare your tomato sauce in a skillet, infusing it with onion and garlic before simmering with tomato passata.
- Combining: Add your baked meatballs to the sauce, top with dollops of ricotta, and let everything heat through together.
- Serving: Garnish and serve hot. Whether it’s pasta night or a party, these meatballs are ready to impress.
Storage Options:
Ricotta Meatballs are as practical as they are delicious. Once cooled, they can be stored in the refrigerator for up to three days. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container where they can be kept for up to three months. Reheat in the oven or on the stovetop with a bit of sauce for a meal that tastes freshly made.
Variations and Substitutions:
Flexibility is the name of the game with these Ricotta Meatballs:
- Meat Variations: Not a fan of veal? Substitute with ground beef, turkey, or even a mix of meats.
- Cheese Options: Swap out ricotta for cottage cheese if you’re in a pinch, or try adding mozzarella for a gooey surprise inside each meatball.
- Herb Alternatives: While parsley and basil are traditional, feel free to experiment with thyme or oregano for a different flavor profile.
- Gluten-Free: Use gluten-free breadcrumbs to accommodate dietary restrictions without sacrificing texture or taste.
Using this comprehensive guide, you’ll not only recreate a delicious meal but also weave in your own story of culinary creativity and shared joy.
Ricotta Meatballs
Ingredients
For the Meatballs:
- 1 medium onion quartered
- 4 garlic cloves
- ¼ cup fresh parsley
- ½ cup milk
- ½ cup Italian breadcrumbs
- 1 ½ pounds 700 grams ground veal, 80% lean
- 6 ounces whole milk ricotta cheese approximately ¾ cup
- 1 large egg
- ½ cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 1 teaspoon salt or to taste
- 2-3 tablespoons olive oil or cooking oil spray, for brushing the meatballs
For the Tomato Sauce:
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 32 ounces 1 litre marinara sauce or tomato passata
- ¼ cup fresh basil leaves chopped
For Serving:
- Ricotta cheese
- Grated Parmesan cheese
- Fresh basil leaves
- Pasta of your choice
Instructions
For the Ricotta Meatballs:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.
- In a medium-sized bowl, combine the Italian breadcrumbs with the milk. Allow the mixture to soak for approximately 5 minutes.
- Place the garlic cloves, parsley, and quartered onion in a food processor. Pulse until the mixture is finely minced, ensuring to scrape down the sides as necessary.
- In a large mixing bowl, combine the minced garlic, parsley, and onion mixture with the ground veal, soaked breadcrumbs, ricotta cheese, egg, Parmesan cheese, Italian seasoning, ground black pepper, and salt. Gently mix the ingredients just until they are fully incorporated, taking care not to over-mix, which could result in tougher meatballs.
- Shape the mixture into 18-20 meatballs, each approximately 2.5 inches in diameter. Arrange the meatballs on the prepared baking sheet, then brush them lightly with olive oil or spray with cooking oil.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and fully cooked through. For a deeper color, consider broiling the meatballs during the last 5 minutes of cooking.
For the Tomato Sauce:
- While the meatballs are baking, begin preparing the tomato sauce. In a large skillet, heat the vegetable oil over medium-high heat. Add the finely chopped onion and cook until it becomes translucent, which should take about 2-3 minutes.
- Add the minced garlic to the skillet and cook for an additional 1 minute, or until the garlic becomes fragrant.
- Pour the marinara sauce or tomato passata into the skillet. Bring the sauce to a gentle simmer and cook for 4-5 minutes, allowing it to thicken slightly.
- Once the meatballs are cooked, add them to the skillet with the sauce. Cook the meatballs in the sauce for an additional 5 minutes, partially covering the skillet.
- Just before serving, dollop small amounts of ricotta cheese onto the meatballs, using a small scoop. Allow the cheese to warm through.
- Garnish the dish with fresh basil leaves or parsley, as desired, and serve the meatballs with your preferred pasta. Enjoy the meal.
