Tender Ricotta Meatballs

$- 1 cup fresh ricotta cheese - 1 lb ground beef (or turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - 2 cups marinara sauce (homemade or store-bought) - Fresh basil leaves for garnish Fresh ricotta cheese makes the meatballs soft and creamy. It adds richness to each bite. Ground beef or turkey gives the meatballs their protein base. Turkey is leaner and a good choice for a lighter meal. Breadcrumbs bind the mixture, giving the meatballs structure. They help hold everything together. Grated Parmesan cheese adds a savory depth. It enhances the flavor without overpowering the dish. The egg acts as a binder and adds moisture. Garlic brings a punch of flavor and aroma. Dried oregano adds an herbal note, making the meatballs more complex. Salt and black pepper season the meatballs, enhancing the flavors. Red pepper flakes give a gentle heat, but only if you want it! Marinara sauce provides a perfect sauce for the meatballs. It adds moisture and flavor when simmered together. Fresh basil leaves on top add a pop of color and freshness. You can swap fresh ricotta for cottage cheese if needed. Use ground turkey or chicken for a leaner option. Gluten-free breadcrumbs work well for those with gluten issues. If you want a stronger flavor, use Pecorino Romano instead of Parmesan. You can leave out the egg and use flaxseed meal mixed with water as a vegan binder. For less heat, skip the red pepper flakes entirely. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This heat gives the meatballs that nice, crispy crust. Next, line a baking sheet with parchment paper. This step makes cleanup easy and helps the meatballs not stick. In a large bowl, combine the fresh ricotta cheese and the ground beef. Add the breadcrumbs, grated Parmesan cheese, and the egg. Then, toss in the minced garlic, oregano, salt, black pepper, and optional red pepper flakes. Mix all these ingredients gently. Be careful not to overmix; this can make your meatballs tough. Using your hands, shape the mixture into golf ball-sized meatballs. Aim for about 20 meatballs, placing them evenly on the lined baking sheet. Bake them for 20-25 minutes. You want to see a golden-brown crust form on the outside. This crust adds flavor and texture. While your meatballs bake, heat the marinara sauce in a pan over low heat. Once the meatballs are done, gently transfer them to the simmering sauce. Let them cook for an additional 5-10 minutes. This step allows the meatballs to soak up the rich flavors of the sauce. Now you are ready to enjoy a delightful dinner! To make sure your meatballs are tender, use fresh ricotta. This cheese adds moisture. Mix the ingredients gently. Overmixing will make them tough. Shape them into golf ball sizes. This size cooks evenly. Herbs and spices bring life to your meatballs. I like using dried oregano and garlic. You can add fresh herbs like basil or parsley for a fresh twist. Red pepper flakes give a nice kick, if you like some heat. Taste as you go to find what you love. Baking meatballs is easier and less messy. It allows for even cooking. Frying gives a nice crisp, but it requires more oil and attention. If you choose to fry, keep an eye on them. Both methods work well, so pick what suits your style! Pro Tips Don’t Overmix: Mix the ingredients just until combined to keep your meatballs tender and light. Use Fresh Ingredients: Fresh ricotta and herbs enhance the flavor significantly compared to dried or pre-packaged options. Adjust Seasoning: Taste your mixture before forming the meatballs; feel free to add more spices or herbs to suit your palate. Simmer for Flavor: Allow the cooked meatballs to simmer in the marinara sauce for extra taste and moisture absorption. {{image_2}} You can switch the ground beef for turkey or chicken. Both options keep the meatballs light. Turkey gives a mild flavor, while chicken offers a tender bite. If you prefer a vegetarian option, use crumbled tofu or lentils. These choices create a tasty meatball that everyone can enjoy. You can mix in cheese or veggies to boost the flavor. Adding shredded mozzarella makes the meatballs extra cheesy. You might also add chopped spinach or bell peppers for color and nutrition. Just remember to chop them small so they blend well. This way, each bite is packed with flavor. While marinara is a classic, many sauces can work. You could try pesto for a fresh taste. A creamy Alfredo sauce adds richness and comfort. If you like heat, a spicy arrabbiata sauce works great too. Pair your choice with pasta or serve the meatballs on a sub roll for a fun twist. To store leftover meatballs, let them cool completely. Place them in an airtight container. You can also use a resealable plastic bag. Store them in the fridge for up to three days. This keeps them fresh and tasty for your next meal. If you want to freeze meatballs, first, let them cool. Arrange them in a single layer on a baking sheet. Freeze until solid, about one hour. Then, transfer them to a freezer bag. They can last for up to three months in the freezer. Remember to label the bag with the date for easy tracking. When you are ready to eat your meatballs, reheat them gently. You can use the microwave or the oven. For the microwave, heat in short bursts, checking often. For the oven, preheat to 350°F (175°C) and bake for about 15 minutes. If they are in sauce, heat them on the stove over low heat. This method keeps them moist and flavorful. Enjoy your delicious meal! Yes, you can use store-bought ricotta cheese. Fresh ricotta gives a nice taste. But if you're short on time, the store version works well. Just make sure it is creamy and not too dry. You can tell meatballs are fully cooked when they reach 165°F (74°C) inside. Use a meat thermometer for accuracy. The outside should be golden brown. If you cut one open, the inside should be no longer pink. Yes, you can make these meatballs ahead of time. Shape them and keep them in the fridge for up to a day. You can also freeze them for later. Just thaw and cook when you’re ready to eat. Good side dishes include spaghetti, garlic bread, or a fresh salad. You can also serve them with roasted veggies. These sides complement the rich flavors of the meatballs well. We explored the key ingredients for meatballs, how to prepare and shape them, and tips for the best taste. You learned about alternatives and storage methods too. As you try this recipe, think of how variations can make it yours. Enjoy the process. Delicious meatballs await you. Remember, cooking is about fun and flavor.$

Delicious meatballs made with ricotta cheese and ground beef, simmered in marinara sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 cup fresh ricotta cheese
1 lb ground beef (or turkey)
0.5 cup breadcrumbs
0.25 cup grated Parmesan cheese
1 unit egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
0.25 teaspoon red pepper flakes (optional)
2 cups marinara sauce (homemade or store-bought)
1 bunch fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the ricotta cheese, ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using).
Mix all the ingredients gently until just combined; be careful not to overmix as this will lead to tough meatballs.
Using your hands, shape the mixture into golf ball-sized meatballs and place them on the lined baking sheet. Aim for about 20 meatballs.
Bake for 20-25 minutes, or until the meatballs are cooked through and a golden-brown crust has formed on the outside.
While the meatballs are baking, simmer the marinara sauce in a pan over low heat.
Once the meatballs are done, gently transfer them to the simmering marinara sauce and let them cook for an additional 5-10 minutes to soak up the flavors.
Serve hot, garnished with fresh basil leaves.

Notes

Serve over spaghetti with extra marinara and Parmesan for a delightful presentation.

Keyword Italian, meatballs, ricotta