Ricotta Meatballs Recipe

Ricotta Meatballs Recipe
Staff Writer
Cindy’s Table

These meatballs are easy to put together with the use of a stand mixer, and the ricotta gives them a tender, moist texture.

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8
Servings
368
Calories Per Serving
Deliver Ingredients

Ingredients

For the meatballs

  • 1 Pound ground beef
  • 1 Pound ground veal
  • 1 Cup ricotta cheese
  • 2 cloves garlic, chopped
  • 1 large egg
  • 1/2 Cup freshly grated Romano cheese
  • 2 Tablespoons dried parsley
  • 1 Teaspoon sea salt
  • 3/4 Teaspoons freshly ground pepper
  • Tomato sauce (recipe below)

For the tomato sauce

  • 2 Tablespoons extra-virgin olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • Two 28-ounce cans peeled whole tomatoes
  • 2 Tablespoons tomato paste
  • 1 Teaspoon dried oregano
  • 1 Teaspoon dried basil
  • 1 Teaspoon dried parsley
  • 1 Teaspoon sea salt
  • 3/4 Teaspoons freshly ground pepper

Directions

For the meatballs

In a KitchenAid stand mixer, add all of the ingredients, set to the stir setting, and mix for about 1 minute, just until all of the ingredients are incorporated. 

Preheat the oven to 350 degrees.

Take a large baking sheet and line with foil. Roll the meat mixture into meatballs to your desired size. An ice cream scoop works particularly well for a medium-sized meatball. Place the meatballs on a baking sheet and cook in the oven for 20 minutes.

Meanwhile prepare the tomato sauce (recipe below) and let it simmer until the meatballs are done.

Add the meatballs into the sauce; lower to simmer for at least 30 minutes. 

In a large, heavy-bottomed skillet, heat the oil over high heat until just smoking. Add the balls, a few at a time, and cook until they are uniformly golden brown. Remove with a spider or slotted spoon and keep warm while the remaining meatballs are cooked.

Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as garnish.

For the tomato sauce

In a Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the tomatoes and bring to a boil. Add in the tomato paste, oregano, basil, parsley, salt, and pepper, stirring often. Lower the heat to simmer and wait to add in meatballs.

Nutritional Facts

Total Fat
24g
34%
Sugar
1g
1%
Saturated Fat
12g
50%
Cholesterol
91mg
30%
Carbohydrate, by difference
6g
5%
Protein
31g
67%
Vitamin A, RAE
63µg
9%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
75µg
83%
Calcium, Ca
224mg
22%
Choline, total
69mg
16%
Fiber, total dietary
2g
8%
Folate, total
22µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
423mg
60%
Selenium, Se
23µg
42%
Sodium, Na
304mg
20%
Vitamin D (D2 + D3)
1µg
7%
Water
100g
4%
Zinc, Zn
6mg
75%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.