Experience the rich, Italian flavors of our Tuscan Ricotta Meatballs. These succulent meatballs, simmered in marinara sauce and topped with a creamy herb ricotta, are the perfect comfort food.
These Tuscan Ricotta Meatballs are inspired by my grandmother’s cherished recipe. Every Sunday, her kitchen would fill with the mouthwatering aroma of simmering meatballs. Over the years, I’ve added my personal touch with a creamy herb ricotta topping, introducing a delightful contrast to the tangy marinara sauce.
Ingredients for Tuscan Ricotta Meatballs
Taste Authentic Italy with Our Tuscan Ricotta Meatballs
Points of Sale: Our Tuscan Ricotta Meatballs offer a symphony of flavors. Each meatball, made from ground pork and chuck, is full of richness. The marinara sauce adds a delightful tang, while the herb ricotta topping provides a creamy finish. This comforting, home-cooked dish is sure to become a family favorite.
Ingredients:
- 32 oz. marinara sauce
- 1/2 cup olive oil, divided
- 15 oz. ricotta cheese
- 1 teaspoon each of dried basil, dried oregano, dried parsley
- 1 teaspoon minced garlic
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 egg, whisked
- 1/2 cup half and half
- 1/2 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese
- 1/3 cup roughly chopped parsley, plus more to garnish
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb. ground chuck
- 1/2 lb. ground pork
Creating Delicious Tuscan Ricotta Meatballs
Combine the ricotta cheese, dried herbs, and minced garlic to prepare the herb ricotta mixture.
In a skillet, heat olive oil and sauté the diced onion until softened, add minced garlic, and allow to cool.
In a separate bowl, combine egg, half and half, breadcrumbs, Parmesan cheese, parsley, Italian seasoning, mustard powder, and a portion of the herb ricotta mixture. Add the cooled onion and garlic mix.
Season the ground meat, combine it with the mixture, roll into meatballs, and refrigerate.
Brown the meatballs in heated oil, remove, and in the same skillet, add marinara sauce.
Return meatballs to the skillet and simmer in sauce. Add remaining herb ricotta mixture during the last minutes of simmering.
Garnish with parsley and serve.
Notes:
Don’t overwork the meat to keep the meatballs moist and tender. The mix of pork and chuck ensures a flavorful and juicy result.
Our Tuscan Ricotta Meatballs, a heartwarming recipe that’s perfect for any family dinner, will leave everyone asking for seconds.
Delicious Tuscan Ricotta Meatballs in Marinara Sauce
Frequently Asked Questions:
Can I use a different type of meat?
Yes, you can use other meats such as turkey or chicken, but it may alter the flavor and texture.
Can I prepare this dish ahead?
Yes, you can prepare the meatballs and sauce in advance. Store them separately and combine when ready to serve.
Are these meatballs freezer-friendly?
Yes, you can freeze the cooked meatballs in an airtight container for up to three months. Defrost and heat in the marinara sauce when ready to serve.
Tuscan Ricotta Meatballs
Ingredients
- 32 oz. marinara sauce
- 1/2 cup olive oil divided
- 15 oz. ricotta cheese
- 1 teaspoon each of dried basil dried oregano, dried parsley
- 1 teaspoon minced garlic
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 1 egg whisked
- 1/2 cup half and half
- 1/2 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese
- 1/3 cup roughly chopped parsley plus more to garnish
- 1 teaspoon Italian seasoning
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb. ground chuck
- 1/2 lb. ground pork
Instructions
- Combine the ricotta cheese, dried herbs, and minced garlic to prepare the herb ricotta mixture.
- In a skillet, heat olive oil and sauté the diced onion until softened, add minced garlic, and allow to cool.
- In a separate bowl, combine egg, half and half, breadcrumbs, Parmesan cheese, parsley, Italian seasoning, mustard powder, and a portion of the herb ricotta mixture. Add the cooled onion and garlic mix.
- Season the ground meat, combine it with the mixture, roll into meatballs, and refrigerate.
- Brown the meatballs in heated oil, remove, and in the same skillet, add marinara sauce.
- Return meatballs to the skillet and simmer in sauce. Add remaining herb ricotta mixture during the last minutes of simmering.
- Garnish with parsley and serve.
Leave a Reply