Baked Ricotta Meatballs Recipe
These Italian ricotta meatballs may just be the best meatballs you ever make! They're perfectly tender and packed with fresh flavors like garlic and basil, served in a simple tomato sauce.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Makes: 6 - 8 servings
Ingredients
Ricotta Meatballs
- 2/3 cup breadcrumbs, plain or italian
- 1 egg, lightly beaten
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 yellow onion
- 1 lb ground sirloin, 90/10
- 1 lb ground italian sausage, removed from casings
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1/4 cup minced Italian parsley leaves
- 1/4 cup chopped fresh basil leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons freshly cracked black pepper
Simple Tomato Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, very finely minced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 28 oz crushed tomatoes
- 1 cup chicken or beef stock or water
- 1 teaspoon granulated sugar
- Salt and pepper to taste
Instructions
- Make the meatballs. In a mixing bowl, combine the breadcrumbs with the beaten egg, parmesan, and ricotta. Let the mixture sit for 10 minutes. Use a box grater to grate in the half yellow onion. Stir in the tomato paste, garlic, basil, parsley, salt and pepper until combined. Finally, use your hands to mix in the ground beef and sausage until just mixed.
- Preheat an oven to 400 F, with the oven rack in the top 1/3 of the oven.
- Bake and broil the meatballs. Line a rimmed baking sheet with foil or parchment paper. Use a ¼ cup scoop to portion out the meatball mixture and roll them into balls. Place the meatballs on the prepared baking sheet. Bake for 10 minutes, then broil on high for 2-3 minutes until the meatballs are browned. Remove from the oven.
- Make the tomato sauce. In a large braiser, heat the olive oil over medium heat. Once the oil is hot, add the finely diced onion and sliced garlic. Cook for 2-3 minutes, stirring often, until the onion is soft and the garlic is fragrant. Stir in the crushed red pepper and oregano and cook for another minute. Add the tomato paste and cook for 2-3 minutes. Then, stir in the crushed tomatoes, stock or water, sugar, and season with salt and pepper. Simmer the sauce for 10 minutes.
- Simmer the meatballs. Add the meatballs to the sauce, leaving any fat behind on the baking sheet. Baste the meatballs with the sauce. Reduce the heat to very low, cover, and simmer the meatballs for 15-20 minutes, until tender.
- Serve. Serve the meatballs over ricotta, pasta, or with crusty bread on the side. Top with more grated parmesan and fresh basil.
Notes
Any leftover meatballs and sauce can be cooled to room temperature and stored in an airtight container in the fridge for up to 5 days. The meatballs can also be frozen either on their own or in the tomato sauce (instructions on how to do so provided in the post above).
Nutrition
Calories: 541kcalCarbohydrates: 23gProtein: 29gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 124mgSodium: 1338mgPotassium: 845mgFiber: 3gSugar: 9gVitamin A: 559IUVitamin C: 15mgCalcium: 209mgIron: 4mg
