Name: Ricotta Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Europe, Italian
Ingredients: 1 pound ground beef; 3/4 cup dry bread crumbs; 1 large egg, beaten; 1/2 cup whole-milk ricotta cheese; 1/2 cup grated Parmesan cheese, divided; 1/4 cup minced fresh parsley; 2 tablespoons minced fresh basil; 2 garlic cloves, minced; 2 tablespoons grated onion; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 1 jar (24 ounces) marinara sauce

Ricotta meatballs are more tender than your average meatball recipe, so definitely brown them before simmering them in the sauce.

Ingredients

1 pound ground beef

3/4 cup dry bread crumbs

1 large egg, beaten

1/2 cup whole-milk ricotta cheese

1/2 cup grated Parmesan cheese, divided

1/4 cup minced fresh parsley

2 tablespoons minced fresh basil

2 garlic cloves, minced

2 tablespoons grated onion

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

1 jar (24 ounces) marinara sauce

Instructions

1 Mix and form the meatballs

2 In a large bowl, thoroughly combine the first 11 ingredients. Shape into 1-1/2 inch balls. Editor’s Tip: You can also use two separate bowls, adding the meat in one and the remaining 10 ingredients to the other. Mix the 10 ingredients together to create a paste and then work them into the meatballs.

3 Brown the meatballs

4 In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until browned, two to three minutes per side.

5 Simmer the sauce and meatballs

6 Pour the marinara into the pan and simmer until the meatballs are cooked through and the sauce is gently bubbling, about 15 to 20 minutes. Sprinkle with remaining 1/4 cup Parmesan and serve.