Ricotta Meatballs Recipe
ricotta meatballs, braised in san marzano tomato, crostini
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Ingredients
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Ricotta meatballs
Tomato braise
Crostini & finishing
Method
Ricotta meatballs
- 1
Drain ricotta
Place ricotta in a fine-mesh sieve lined with cheesecloth or a paper towel over a bowl. Let drain 20–30 minutes to remove excess moisture. This prevents soggy meatballs.
- 2
Combine ingredients
In a large bowl, add drained ricotta, ground pork, ground beef, egg, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, kosher salt, and black pepper. Mix gently with your hands or a spatula until just combined; avoid overworking so meatballs remain tender.
- 3
Portion meatballs
Using a tablespoon or small ice-cream scoop, portion about 1.5 tablespoons of mixture (roughly 1 inch to 1 1/4-inch diameter) and roll gently between your palms to form uniform balls. You should get about 20–24 small meatballs. Place on a tray or plate lined with parchment.
- 4
Sear meatballs
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Sear 1–2 minutes per side until golden-brown on most surfaces. They do not need to be cooked through; transfer seared meatballs to a plate.
Tomato braise
- 5
Start sauce base
In the same large sauté pan (wipe out only if burned; leave browned bits), add 1 tablespoon extra-virgin olive oil and heat over medium. Add finely diced onion and sauté 5–6 minutes until translucent and soft. Add thinly sliced garlic and cook 30–60 seconds until fragrant, careful not to brown.
- 6
Add tomatoes
Add tomato paste and stir 1 minute. Pour in the canned San Marzano whole peeled tomatoes, breaking them up with a spoon or your hands into bite-sized pieces. Stir to combine.
- 7
Season and simmer
Add sugar (if using), torn basil leaves (reserve a few for garnish), dried oregano, salt, black pepper, and red pepper flakes. Bring sauce to a gentle simmer over medium-low heat, then reduce heat to low.
- 8
Braise meatballs
Carefully nestle the seared ricotta meatballs into the simmering tomato sauce in a single layer. Cover partially with a lid and simmer gently 12–15 minutes, turning once halfway, until meatballs are cooked through and sauce thickens slightly. Taste and adjust seasoning.
Crostini & finishing
- 9
Prepare crostini
Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 2 tablespoons olive oil. Bake 6–8 minutes, flipping once, until crisp and golden. Remove and, while still warm, rub each slice with the halved garlic clove to impart subtle garlic flavor.
- 10
Plate and garnish
Spoon warm tomato sauce onto a serving platter or shallow bowl. Arrange ricotta meatballs on top. Dollop small spoonfuls of the reserved fresh ricotta over meatballs, sprinkle grated Parmesan, and scatter torn basil leaves. Serve crostini alongside for scooping.
- 11
Serve
Serve immediately while meatballs are hot. Provide a spoon for sauce and crostini toasts for dipping. Leftovers keep refrigerated up to 3 days.