Meatball, Ricotta, Garlic Recipe

Prepare mixture

In a large mixing bowl combine ground beef and ground pork. Add the fresh ricotta, egg, minced garlic, grated Pecorino, breadcrumbs, chopped parsley, dried oregano, salt, and black pepper. Use your hands or a sturdy spoon to gently mix until ingredients are evenly distributed — avoid overworking, mix just until combined (about 30–45 seconds).

Form meatballs

Portion the mixture into 1 1/4-inch (approx. 2–2.5 tablespoon) meatballs for about 18–20 meatballs. Roll gently between your palms to form tight, even spheres. Place formed meatballs on a rimmed baking sheet or platter and refrigerate for 20 minutes to help them hold shape.

Sear meatballs

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add meatballs and sear on all sides until golden-brown (about 2–3 minutes per side). Transfer seared meatballs to a plate lined with paper towel.

Sweat aromatics

In a deep sauté pan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add the thinly sliced garlic and cook 1 minute more, stirring, until fragrant but not browned.

Build sauce

Stir in the tomato paste and cook 30 seconds. Add the crushed tomatoes, sugar, dried basil, salt, black pepper, and red pepper flakes (if using). Stir to combine and bring the sauce to a gentle simmer.

Simmer with meatballs

Carefully nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened. Spoon sauce over meatballs occasionally to baste them.

Finish sauce

Taste and adjust seasoning with additional salt or a pinch of sugar if needed. If using fresh basil, stir torn leaves into the sauce right before serving.

Transfer meatballs and sauce to a serving dish. Dollop the reserved 1/2 cup fresh ricotta over the hot meatballs in small spoonfuls, then sprinkle the extra 1/4 cup grated Pecorino and chopped parsley over the top.

Serve immediately with crusty bread, spaghetti, or polenta. Provide extra ricotta and grated cheese at the table. Leftovers can be refrigerated in an airtight container for up to 3 days.