Og Meatballs & Ricotta Cheese Recipe

Soak breadcrumbs

Place fresh breadcrumbs in a small bowl and pour the whole milk over them. Let sit 5 minutes until the crumbs absorb the milk.

Combine meatball ingredients

In a large bowl, add ground beef, ground pork, soaked breadcrumbs (including any residual milk), egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Use clean hands to gently mix until just combined — avoid overworking to keep meatballs tender.

Shape meatballs

Lightly oil your hands and form the mixture into 1 1/4-inch (about golf-ball) meatballs, yielding roughly 18–20 meatballs. Place them on a tray or baking sheet while you heat the pan.

Brown meatballs

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. When shimmering, add meatballs in a single layer (work in batches if necessary). Brown on all sides, about 2–3 minutes per side, turning gently with tongs or a spatula. They do not need to be fully cooked through — just nicely browned. Transfer browned meatballs to a plate.

Sauté aromatics

In the same skillet, reduce heat to medium and add 1 tablespoon extra virgin olive oil. Add the diced onion and sauté until softened and translucent, about 5–6 minutes. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Build the sauce

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes, dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar (if using), 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Stir to combine.

Simmer with meatballs

Pour in 1/2 cup water or broth and bring the sauce to a gentle simmer. Return the browned meatballs to the skillet, nestling them into the sauce. Cover partially and simmer on low for 18–22 minutes, turning the meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened.

Adjust seasoning

Taste the sauce and adjust salt, pepper, or a pinch more sugar if needed. If sauce is too acidic, a touch more sugar or a splash of olive oil will balance it.

Prepare ricotta

While meatballs simmer, combine the whole-milk ricotta, 2 tablespoons grated Parmesan, 1 tablespoon chopped fresh basil, 1/2 teaspoon lemon zest (optional), 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and chill briefly if desired. Taste and adjust seasoning.

Finish and serve

When meatballs are done, spoon a few dollops of the seasoned ricotta over the meatballs and sauce or serve the ricotta alongside so diners can add to taste. Sprinkle remaining grated Parmesan and torn fresh basil leaves over the top. Serve over cooked pasta or with crusty bread to soak up sauce.

Storage

Cool leftovers to room temperature, then refrigerate sauce and meatballs in an airtight container for up to 3–4 days. Ricotta mixture will keep separately for 2–3 days. Reheat gently on the stovetop; add a splash of water or broth if sauce is too thick.

If serving with pasta, cook 12 oz pasta according to package directions in plenty of salted boiling water. Drain, reserving 1/2 cup pasta cooking water. Toss pasta with a ladle or two of sauce and a splash of the reserved cooking water to help the sauce cling. Plate pasta and top with meatballs, sauce, dollops of ricotta, extra Parmesan, and basil.