Ricotta Meatballs with Tomato Sauce: A Cozy Classic You’ll Adore
I love how tender and flavorful these Ricotta Meatballs are! The creamy ricotta adds a rich texture, while the savory tomato sauce brings bold, comforting flavors. Perfect for a cozy family dinner or as an appetizer, this dish is sure to impress.
Ingredients
For the meatballs:
- 1 ¼ cup ricotta cheese
- ½ cup parmesan cheese shredded or grated, divided
- ¼ cup parsley chopped
- ¼ cup chives chopped
- ¼ cup basil chopped
- 2 tablespoons lemon zest
- 1 tablespoon capers drained and chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 pound lean ground beef
- ½ pound ground pork
- 1 egg
- 1 tablespoon lemon juice optional
For the sauce:
- 2 tablespoons olive oil
- 2 shallots diced
- 28 ounces canned crushed tomatoes 2 cans, undrained
- salt and pepper to taste
Instructions
- Combine ricotta, ¼ cup parmesan cheese, parsley, chives, basil, lemon zest, capers, garlic powder, onion powder, and red pepper flakes in a bowl. Mix well until thoroughly combined.
- Season the ricotta mixture with a ½ teaspoon of salt. Divide the mixture in half, setting one portion aside.
- Mix the remaining half of the ricotta mixture with the egg, ground beef, ground pork, and another ½ teaspoon of salt. Form the mixture into evenly sized meatballs about the size of ping pong balls (1.5 inches) and set them aside.
- Heat olive oil in a deep skillet or Dutch oven over medium heat. Add the diced shallots and sauté until softened, about 3 minutes.
- Add the crushed tomatoes to the skillet and season with salt and pepper to taste. Bring the sauce to a low simmer.
- Nestle the prepared meatballs into the simmering sauce. Cover with a lid and cook for about 20 minutes low and slow, or until the meatballs reach an internal temperature of 165°F.
- Serve the meatballs over buttered pasta. Top each serving with a spoonful of the reserved ricotta mixture, additional parmesan cheese, and fresh basil. Enjoy!
Notes
Chef Jenn’s Tips
- To ensure evenly cooked meatballs, use a small ice cream scoop to portion them.
- Don’t skip the fresh herbs—they’re key to the vibrant flavor of this dish.
- If you prefer a smoother sauce, you can use an immersion blender to blend the tomatoes before adding the meatballs.
- Use a meat thermometer to check for doneness without overcooking.
Nutrition
Serving: 1servingCalories: 431kcalCarbohydrates: 14gProtein: 35gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 133mgSodium: 474mgPotassium: 892mgFiber: 3gSugar: 7gVitamin A: 986IUVitamin C: 21mgCalcium: 281mgIron: 5mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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