Description
Delectable ricotta meatballs blend Italian culinary traditions with creamy, herbed goodness. Cheese-infused meat promises a mouthwatering experience that connects comfort and elegance for passionate cooks.
Ingredients
Scale
- 1 lb ground chuck (80% lean)
- 0.25 lb ground pork (or substitute sausage or veal)
- 15 oz ricotta cheese
- 1 egg (whisked)
- 0.25 cup Parmesan cheese (grated)
- 0.25 cup half and half (or heavy cream)
- 1 yellow onion (finely diced)
- 4 cloves garlic (minced)
- 0.25 cup Italian breadcrumbs
- 0.25 cup parsley (roughly chopped, plus more for garnish)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp Italian seasoning
- 1 tsp mustard powder
- 1 tsp salt
- 0.25 tsp pepper
- 32 oz marinara sauce
- 0.25 cup olive oil (divided)
- 0.25 cup water (optional, to adjust sauce consistency)
Instructions
- Herb Ricotta Mixture: Blend ricotta cheese with finely chopped garlic, dried basil, oregano, and parsley thoroughly, creating an aromatic base for the meatballs.
- Aromatics Preparation: Sauté diced onions in olive oil until translucent, add minced garlic briefly, then cool the mixture completely to intensify flavor development.
- Binding Ingredients: Whisk egg with half-and-half, incorporating breadcrumbs, Parmesan, parsley, cooled onion mixture, and most of the herb-ricotta blend to create a cohesive binding agent for the meat.
- Meat Preparation: Season ground chuck and pork with salt and pepper, gently folding into the cheesy mixture while maintaining a light touch to preserve meat’s tenderness.
- Shaping and Chilling: Form uniform meatballs, approximately 1.5 inches in diameter, and refrigerate for 15 minutes to help them maintain structural integrity during cooking.
- Browning Process: Sear meatballs in batches, developing a golden-brown crust by cooking each side for about 90 seconds, which locks in moisture and creates depth of flavor.
- Sauce Integration: Deglaze the skillet with marinara sauce, adding water if necessary, then gently reintroduce browned meatballs to the sauce for comprehensive flavor melding.
- Simmering and Finishing: Partially cover and simmer meatballs for 30 minutes, introducing remaining herb-ricotta during the final 10 minutes to create a creamy, luxurious topping.
- Presentation: Garnish with freshly chopped parsley, adding a vibrant, herbaceous final touch to the dish before serving.
Notes
- Chill for Cohesion: Refrigerating meatballs for 15 minutes helps them hold shape and prevents crumbling during cooking.
- Gentle Mixing Matters: Avoid overmixing meat to keep meatballs tender and juicy, preventing a tough, dense texture.
- Batch Browning Technique: Cook meatballs in batches to ensure even, golden-brown exterior without overcrowding the pan.
- Ricotta Secret Weapon: Adding ricotta cheese creates incredibly moist, tender meatballs with a rich, creamy texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 410
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg