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- 1 cup creamy ricotta cheese - 1 pound ground beef or turkey - 1/2 cup seasoned breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 2 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon fresh basil, finely chopped - 1/2 teaspoon sea salt - 1/4 teaspoon black pepper - 1 jar (24 oz) quality marinara sauce - Fresh parsley, finely chopped, for garnish - Olive oil, for frying These ingredients create a lovely balance of flavors and textures. The creamy ricotta cheese makes the meatballs soft and moist. Ground beef or turkey gives them a hearty base. The seasoned breadcrumbs help bind everything together. Parmesan cheese adds a nice salty kick. Garlic, oregano, and fresh basil bring depth to the dish. Sea salt and black pepper season the meatballs perfectly. Using a quality marinara sauce enhances the overall flavor of your meal. Fresh parsley on top not only looks great but also adds freshness. Olive oil is key for frying. It helps give the meatballs a nice golden crust. Each ingredient plays an important role. Together, they transform simple meatballs into a tasty dish that everyone will love. {{ingredient_image_2}} - In a large mixing bowl, combine: - 1 cup creamy ricotta cheese - 1 pound ground beef or turkey - 1/2 cup seasoned breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped - 1/2 teaspoon sea salt - 1/4 teaspoon black pepper Mix everything with clean hands. Make sure it blends well but don’t overmix. - Take small portions of the mixture and roll them into meatballs. Each should be about 1.5 inches wide. You should make about 20 meatballs. Keep your hands wet to help shape them easily. - Searing the Meatballs: - Heat a skillet over medium heat. Add olive oil until it shimmers. - Add the meatballs in small batches. Don’t crowd the skillet. - Sear for 5-6 minutes, turning them until they are browned on all sides. - Baking Instructions: - Preheat your oven to 375°F (190°C). - In a large baking dish, pour half of the marinara sauce on the bottom. - Place browned meatballs on top, then drizzle with the rest of the sauce. - Cover the dish with aluminum foil. Bake for 20 minutes. - Remove the foil and bake for another 10 minutes, until cooked through. The meatballs should reach an internal temperature of 160°F (70°C). - Let them rest for a few minutes before serving. Garnish with fresh parsley for color. Avoid overmixing your meatball mixture. When you blend the ingredients, do it gently. Use your hands to combine the ricotta, meat, breadcrumbs, and spices. Overmixing can make meatballs tough instead of tender. Aim for a light touch, and you will enjoy soft, juicy meatballs. Fresh herbs and cheese can elevate your meatballs. I love using fresh basil for its bright taste. You can also add a bit of chopped parsley. These herbs will make your dish pop with flavor. Grated Parmesan adds a nice savory touch too. Don't be shy about experimenting with your favorite herbs! To ensure your meatballs are cooked properly, keep an eye on the time. Sear them in the skillet for about 5-6 minutes. Then, bake them in the oven at 375°F (190°C) for 30 minutes. Use a meat thermometer to check for doneness. The inside should reach 160°F (70°C). This way, you ensure safety and flavor in every bite! Pro Tips Use Fresh Herbs: Fresh basil and oregano can significantly enhance the flavor of your meatballs. If possible, opt for fresh over dried for a brighter taste. Don’t Overmix: While mixing the ingredients, be careful not to overwork the meat. This will help keep your meatballs tender and juicy. Experiment with Cheese: For an extra cheesy twist, consider adding mozzarella or fontina cheese into the meatball mixture for a gooey surprise. Rest Before Serving: Allow the meatballs to rest for a few minutes after baking. This helps the juices redistribute, making them even more flavorful and moist. {{image_4}} You can switch out ground beef for ground turkey or chicken. This makes the dish lighter but still tasty. Both options keep the meatballs moist. Ground turkey has less fat, while ground chicken can be just as juicy. Use the same steps in the recipe for all types of meat. If you need a gluten-free option, try using gluten-free breadcrumbs. They work just like regular ones. This swap helps keep the meatballs together while making them safe for those who avoid gluten. Look for brands that are certified gluten-free for the best results. You can spice things up by adding different herbs and veggies. Try mixing in chopped spinach or grated zucchini for extra nutrition. You can also add a pinch of red pepper flakes for heat. Fresh herbs like parsley or thyme can also boost the flavor. Get creative and make the dish your own! Store leftovers in an airtight container. Make sure to cool the meatballs first. They keep well in the fridge for about three days. Reheat them gently in the microwave or on the stove. Adding a little marinara sauce can help keep them moist. You can freeze these meatballs for later use. First, let them cool completely. Next, place them in a single layer on a baking sheet. Freeze until firm, then transfer them to a freezer bag. They can last up to three months in the freezer. To reheat, thaw them overnight in the fridge. Then, bake them in the oven at 350°F (175°C) until heated through, usually about 15-20 minutes. To keep the meatballs tasty, avoid high heat. Low and slow is best. Reheat them in a skillet over medium heat with a splash of marinara sauce. This method helps maintain their flavor and texture. You want them hot, but not dry. - Spaghetti or any pasta of your choice - Garlic bread for a crunchy side - A fresh green salad with light dressing - Roasted vegetables for a healthy option - Polenta for a creamy base These sides complement the rich flavor of the meatballs. You can also drizzle extra marinara sauce over them. This adds a nice touch and keeps everything moist. - Yes, you can make them in advance. - Mix the meatball mixture and shape them into balls. - Place them on a baking sheet and freeze until firm. - Transfer them to a container and store in the freezer. - You can also cook them and store leftovers in the fridge. Making ricotta meatballs ahead saves time when you are busy. Just heat them up later for a quick meal. - Use a meat thermometer to check the temperature. - The center should reach 160°F or 70°C. - Cut one open to check if it’s no longer pink. Cooking meatballs to the right temperature keeps them safe to eat. It also ensures they are juicy and tasty. In this blog post, we explored the key ingredients for ricotta meatballs, from creamy ricotta cheese to perfect seasoning blends. I shared step-by-step instructions for mixing, shaping, and cooking these delicious meatballs. We discussed tips for enhancing flavor and texture, as well as variations for different diets. Remember, testing the meatballs for doneness ensures a safe meal. By following these guidelines, you can create a tasty dish that pleases everyone. Enjoy making and sharing your ricotta meatballs with family and friends!

Cheesy Ricotta Meatballs with a Delightful Twist

Delicious meatballs made with creamy ricotta and ground beef, served in marinara sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup creamy ricotta cheese
  • 1 pound ground beef or ground turkey
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 jar (24 oz) quality marinara sauce
  • to taste fresh parsley, finely chopped, for garnish
  • as needed olive oil, for frying

Instructions
 

  • In a spacious mixing bowl, combine the ricotta cheese, ground beef or turkey, seasoned breadcrumbs, grated Parmesan, beaten egg, minced garlic, dried oregano, fresh basil, salt, and black pepper. Use your hands to mix until all ingredients are thoroughly blended but be careful not to overmix.
  • Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.
  • With clean hands, take portions of the mixture and roll them into meatballs, each about 1.5 inches in diameter. You should yield approximately 20 meatballs.
  • Heat a skillet over medium heat and drizzle in a generous amount of olive oil. Once the oil shimmers, carefully add the meatballs in batches, ensuring not to overcrowd the skillet. Sear the meatballs for about 5-6 minutes, turning occasionally until they are browned and crusty on all sides.
  • In a large baking dish, pour half of the marinara sauce evenly across the bottom. Gently place the browned meatballs atop the sauce, then drizzle the remaining marinara sauce over the meatballs, ensuring they are well coated.
  • Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 20 minutes, then carefully remove the foil and bake for an additional 10 minutes, or until the meatballs are fully cooked (the internal temperature should read 160°F or 70°C).
  • Once cooked, carefully take the dish from the oven and let it rest for a few minutes. Just before serving, garnish with a sprinkle of fresh chopped parsley to add a pop of color and freshness.

Notes

Serve over spaghetti or with garlic bread for a complete meal.
Keyword Italian, marinara, meatballs, ricotta