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5 from 1 vote

Ricotta Meatballs

Level up your meatball game with the addition of ricotta cheese! These ricotta meatballs have the creamiest texture and turn out extra tender and juicy. The flavors are incredible and your family will beg you to make these every week!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 20 meatballs
Author: Alyssa Rivers

Ingredients

  • 1 pound lean ground beef
  • ¾ cup ricotta cheese full fat
  • 2 large eggs
  • ¾ cup breadcrumbs
  • ½ yellow onion finely minced
  • 4 cloves garlic finely minced
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 16 ounces Homemade Marinara

Instructions

  • To a large bowl, add 1 pound lean ground beef, ¾ cup ricotta cheese, and 2 large eggs. Mix until well combined.
  • In a separate small bowl, mix together ¾ cup breadcrumbs, ½ yellow onion, 4 cloves garlic, 2 tablespoons fresh parsley, 2 tablespoons fresh basil, 1 tablespoon Italian seasoning, 1 teaspoon salt, and 1 teaspoon pepper.
  • Add the breadcrumb mixture to the meat mixture and mix until everything is incorporated. Roll all the meatball mixture into about 1 ½ - 2 inch balls
  • In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the meatballs to the skillet and cook until all the meatballs are evenly browned on all sides.
  • Add 16 ounces Homemade Marinara to the skillet and reduce the heat to low. Cover the skillet and cook the meatballs in the sauce for about 30-40 minutes, stirring occasionally.
  • Once the meatballs are thoroughly cooked, remove the skillet from heat. Serve the sauce and meatballs over spaghetti, in sandwiches, with vegetables, or any way you prefer to enjoy meatballs.

Notes

You can make these meatballs in a slow cooker as well. After browning the meatballs on the skillet add them and the marinara sauce to a slow cooker and set it to high, cover and allow the meatballs to cook for 2 ½ - 3 hours or until the meatballs are cooked through.
Store leftovers in an airtight container in the fridge for up to 5 days.
 

Nutrition

Calories: 84kcal | Carbohydrates: 5g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 283mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg

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