Meatball Ricotta Recipe
Make Meatball Ricotta Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Tomato Sauce
To Finish / Serve
Method
Meatballs
- 1
Prepare meatball mixture
In a large bowl combine ground beef and ground pork. Add 1 cup ricotta, egg, panko, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1.5 tsp salt and 1 tsp black pepper. Mix gently with your hands or a rubber spatula until just combined — avoid overworking to keep meatballs tender.
- 2
Portion and shape
Use a 1.5–2 tablespoon scoop (or your hands) to portion mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 18–22 meatballs depending on size). Roll lightly between palms to form compact balls; do not pack tightly.
- 3
Sear meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear meatballs 2–3 minutes per side until well-browned (they will not be cooked through). Transfer seared meatballs to a plate lined with paper towels.
Tomato Sauce
- 4
Sweat aromatics
In a large sauté pan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 5
Build sauce
Stir in 1 tablespoon tomato paste and cook 1 minute. Add the crushed tomatoes, 1/2 cup water or broth, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar (if using) and 1/4 tsp red pepper flakes (optional). Bring to a gentle simmer.
- 6
Simmer with meatballs
Carefully nestle the seared meatballs into the simmering sauce. Cover partially and reduce heat to low. Simmer gently 18–22 minutes, turning meatballs once halfway through, until meatballs are cooked through to 160°F (71°C) and sauce has developed flavor. Taste and adjust seasoning as needed.
To Finish / Serve
- 7
Finish and plate
Spoon sauce and meatballs into a shallow serving dish. Dot with 1/2 cup fresh ricotta in small spoonfuls across the top. Sprinkle grated Parmesan and torn basil leaves over the meatballs.
- 8
Serve
Serve hot with crusty bread or over cooked pasta for 4 servings. If desired, drizzle with a little extra virgin olive oil and a grind of black pepper.