Tuscan Ricotta Meatballs
Tuscan Ricotta Meatballs. These succulent meatballs, simmered in marinara sauce and topped with a creamy herb ricotta, are the perfect comfort food.
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.
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.
