Ricotta Meatballs with Tomato Sauce

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Ricotta Meatballs with Tomato Sauce

Ricotta Meatballs with Tomato Sauce are tender, flavorful, and incredibly creamy thanks to the addition of ricotta. Simmered in a rich, savory tomato sauce, this dish is perfect for cozy family dinners or as an elegant appetizer that’s sure to impress.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Italian

Keyword: Ricotta meatballs, Ricotta Meatballs with Tomato Sauce

Servings: servings

Calories: 431kcal

Author: Chef Jenn

Ingredients

For the meatballs:

1 ¼ cup ricotta cheese
½ cup parmesan cheese shredded or grated, divided
¼ cup parsley chopped
¼ cup chives chopped
¼ cup basil chopped
2 tablespoons lemon zest
1 tablespoon capers drained and chopped
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon red pepper flakes
1 pound lean ground beef
½ pound ground pork
1 egg
1 tablespoon lemon juice optional

For the sauce:

2 tablespoons olive oil
2 shallots diced
28 ounces canned crushed tomatoes 2 cans, undrained
salt and pepper to taste

Instructions

Mix the ricotta, ¼ cup of parmesan cheese, parsley, chives, basil, lemon zest, capers, garlic powder, onion powder, and red pepper flakes until evenly combined. Add ½ tsp salt to season. Divide the mixture in half and set one portion aside.
Combine the remaining ricotta mixture with the ground beef, ground pork, egg, lemon juice (if using), and ½ tsp salt. Mix thoroughly, then form the mixture into 1.5-inch meatballs (about the size of ping pong balls).
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallots and cook for about 3 minutes, stirring occasionally, until softened.
Pour the crushed tomatoes into the skillet, season with salt and pepper, and bring the sauce to a gentle simmer.
Carefully place the meatballs into the simmering sauce. Cover the skillet with a lid and let the meatballs cook over low heat for about 20 minutes, or until they reach an internal temperature of 165°F.
Plate the meatballs with your choice of buttered pasta. Spoon some of the reserved ricotta mixture over the top, sprinkle with extra parmesan, and garnish with fresh basil.

Notes

Chef Jenn's Tips:

Use a small ice cream scoop to make uniformly sized meatballs.
Fresh herbs are essential for the best flavor—don’t skip them!
Blend the sauce with an immersion blender before adding the meatballs if you prefer a smoother consistency.
A meat thermometer ensures perfectly cooked meatballs without overcooking.

Nutrition