Description
These Ricotta Meatballs in Sauce are incredibly tender, light, and packed with flavor! Made with a combination of ground beef, creamy ricotta, and parmesan, these meatballs melt in your mouth as they simmer in a rich, homemade tomato sauce. Perfect for serving over pasta, polenta, or crusty bread, this dish is a true Italian comfort food favorite!
Ingredients
Scale
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef & pork)
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese, grated
- 1/2 cup breadcrumbs (panko or Italian-style)
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 cup fresh parsley, chopped
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt & black pepper to taste
- 1/2 cup water or chicken broth
Instructions
1. Prepare the Meatballs:
- In a large bowl, mix together ground beef, ricotta, parmesan, breadcrumbs, egg, salt, pepper, garlic powder, oregano, and parsley until just combined.
- Roll into 1 ½-inch meatballs and place on a baking sheet.
2. Brown the Meatballs (Optional but Recommended):
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear meatballs for 2-3 minutes per side, until browned.
- Remove and set aside (they will finish cooking in the sauce).
3. Make the Tomato Sauce:
- In the same skillet, heat 2 tbsp olive oil and sauté onions until soft (about 5 minutes).
- Add garlic and cook for 30 seconds, until fragrant.
- Stir in crushed tomatoes, basil, red pepper flakes, salt, and black pepper.
- Add water or broth, then bring to a simmer.
4. Simmer the Meatballs:
- Carefully place meatballs into the sauce, ensuring they are covered.
- Cover and simmer over low heat for 20-25 minutes, until meatballs are cooked through and tender.
5. Serve & Enjoy:
- Garnish with extra parmesan and fresh basil.
- Serve over pasta, polenta, or with crusty bread.
Notes
- Want extra creaminess? Stir in ¼ cup heavy cream into the sauce before serving.
- No breadcrumbs? Use crushed crackers or a slice of soaked bread instead.
- Make-ahead: Store in the fridge for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering / Pan-Frying
- Cuisine: Italian
