Ricotta Meatballs

Ingredients

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, oregano, basil, salt, and pepper. Mix thoroughly.
3. Shape the mixture into meatballs (1 to 1.5 inches in diameter) and place on the prepared baking sheet.
4. Bake for 20-25 minutes or until golden brown and cooked through.
5. Meanwhile, heat marinara sauce in a skillet over medium heat.
6. Add the baked meatballs to the skillet and simmer for 5-10 minutes to combine flavors.
7. Serve hot, garnished with fresh basil.

Notes

• For a lighter option, use whole wheat breadcrumbs.
• Pair with pasta, crusty bread, or enjoy on their own!

Helpful Tips

1. Use High-Quality Ricotta Cheese
   High-quality ricotta makes a big difference in the texture and flavor of the meatballs. Look for fresh ricotta that is creamy and slightly sweet. If your ricotta is too watery, drain it using a fine mesh strainer or cheesecloth for about 10 minutes to prevent the mixture from becoming too soft.
2. Don’t Overmix the Mixture
   When combining the ingredients, mix until just combined. Overmixing can make the meatballs dense and tough. You want the meatballs to remain light and tender, so handle the mixture gently.
3. Uniform Meatball Size for Even Cooking
   Use a small ice cream scoop or a tablespoon to portion out the meatballs. This ensures they are uniform in size, which helps them cook evenly. If the sizes vary, some meatballs may overcook while others remain undercooked.

Serving Suggestions for Ricotta Meatballs

• Serve Over Pasta
  Ricotta Meatballs pair wonderfully with classic pasta options like spaghetti, linguine, or fettuccine. For the best flavor, toss the pasta with a bit of the marinara sauce before plating. Then, place the meatballs on top for a visually stunning and delicious presentation. Finish the dish with a sprinkle of grated Parmesan cheese and freshly torn basil leaves to enhance the flavor and add a pop of color.
• Make Meatball Subs
  Transform the meatballs into hearty meatball subs for a satisfying meal. Start by toasting hoagie rolls to give them a crispy texture. Spread a layer of marinara sauce inside, add the meatballs, and top with shredded mozzarella or provolone cheese. Place the subs under a broiler for a few minutes until the cheese is melted and bubbly. This is a fantastic option for a quick yet indulgent lunch or dinner.
• Pair with Garlic Bread
  Serve the meatballs alongside warm, crusty garlic bread to soak up the rich marinara sauce. The buttery, garlicky flavor of the bread contrasts beautifully with the creamy ricotta and savory tomato sauce, making it a crowd-pleasing combination. This pairing is perfect for sharing with family and friends.

Why Call Them Meatballs Without Meat?

Substitutions and Variations

• Swap Ricotta with Cottage Cheese
  If you don’t have ricotta on hand, you can easily use cottage cheese as a substitute. To achieve the same creamy texture, blend the cottage cheese until smooth. This option is slightly lighter in calories while still providing a similar richness in the meatballs. It’s an excellent alternative when ricotta is unavailable.
• Use Gluten-Free Breadcrumbs
  For a gluten-free version, replace regular breadcrumbs with gluten-free breadcrumbs, almond flour, or crushed gluten-free crackers. These alternatives maintain the structure of the meatballs while catering to those with gluten sensitivities. Additionally, almond flour adds a subtle nutty flavor that complements the dish.
• Make Them Vegan
  To create a vegan version, replace the ricotta with vegan ricotta, which can be made from cashews or tofu. Use a flaxseed egg (combine 1 tablespoon of flaxseed meal with 3 tablespoons of water) as a binder and substitute the Parmesan with nutritional yeast. Pair these with a vegan marinara sauce for a completely plant-based meal that’s rich in flavor.
• Try a Different Cheese
  Instead of Parmesan, consider experimenting with Pecorino Romano or Asiago cheese. These options provide a stronger, saltier flavor, elevating the meatballs and giving them a unique twist. Trying different cheeses allows you to customize the recipe to your personal taste preferences.

Conservation and Storage

1. Refrigerate Leftovers Properly
   Allow the cooked meatballs to cool to room temperature before storing them in an airtight container. Place them in the refrigerator, where they will stay fresh for up to 3-4 days. To prevent the meatballs from becoming soggy, store them separately from the marinara sauce if possible, and combine them when reheating.
2. Freeze for Long-Term Storage
   For longer storage, freeze the meatballs. Place them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Properly stored, they can last up to 3 months. When ready to use, thaw them overnight in the refrigerator before reheating.
3. Store the Sauce Separately
   If you anticipate storing leftovers, keep the marinara sauce separate from the meatballs. This prevents the meatballs from soaking up too much sauce, which can cause them to lose their texture. You can combine them during reheating for fresh flavor and consistency.
4. Reheat Gently for Best Texture
   To reheat, place the meatballs in a skillet with marinara sauce over medium-low heat. Cover and heat until warmed through, about 10-15 minutes. Avoid using high heat, as this can dry out the meatballs. Alternatively, you can reheat them in the microwave in 30-second intervals, stirring between intervals to ensure even heating.

Common Mistakes to Avoid

• Skipping the Draining of Ricotta
  Ricotta cheese can sometimes be watery, which makes the meatball mixture too soft to hold its shape. To avoid this, always drain the ricotta using a fine mesh strainer or cheesecloth for about 10-15 minutes before mixing it into the ingredients. This crucial step ensures the meatballs stay firm and don’t fall apart during cooking, giving you perfect results every time.
• Overmixing the Ingredients
  Overmixing the ingredients can lead to dense and tough meatballs, which are less enjoyable to eat. Gently combine the ingredients just until they’re evenly mixed. The goal is to keep the meatballs light and tender, so mix with care and avoid using too much force when stirring or shaping.
• Making the Meatballs Too Big or Uneven
  Large or unevenly sized meatballs often cook unevenly, resulting in some being undercooked while others are overcooked. To ensure consistent cooking, use a small ice cream scoop or a tablespoon to portion out the mixture. Uniformly sized meatballs will cook evenly, giving you consistent texture and flavor.
• Skipping the Parchment Paper
  Placing the meatballs directly on the baking sheet can cause them to stick, which makes them difficult to remove without breaking apart. Always line the baking sheet with parchment paper or a silicone baking mat. Not only does this prevent sticking, but it also simplifies cleanup, saving you time and effort.

Frequently Asked Questions (FAQ)

• Can I use a different cheese instead of ricotta?
  Yes, you can substitute ricotta with cottage cheese (blended for a smoother texture) or mascarpone cheese for a creamier flavor. Each option will slightly alter the taste and texture but still result in delicious meatballs.
• Can I make these meatballs gluten-free?
  Absolutely! Replace the breadcrumbs with gluten-free breadcrumbs, almond flour, or crushed gluten-free crackers. These alternatives work well to bind the meatballs while keeping them gluten-free.
• Can I freeze ricotta meatballs?
  Yes, ricotta meatballs freeze beautifully. Bake them first, let them cool, and freeze in a single layer. Once they are solid, transfer them to a freezer-safe bag or container. When ready to eat, thaw in the refrigerator and reheat in marinara sauce.
• What can I serve with ricotta meatballs?
  Ricotta meatballs are incredibly versatile and pair wonderfully with classic sides such as pasta, garlic bread, or creamy polenta. For a lighter meal, serve them over zucchini noodles or cauliflower rice. A fresh, crisp salad with a tangy vinaigrette also makes a great complement, balancing the richness of the dish.
• How do I keep the meatballs from falling apart?
  To ensure the meatballs hold their shape, it’s essential to drain the ricotta to remove any excess moisture. Additionally, don’t skip the breadcrumbs or egg, as they serve as essential binders to keep the mixture together. Handle the mixture gently and avoid overmixing to maintain the perfect texture.
• Can I prepare the mixture ahead of time?
  Absolutely! You can prepare the meatball mixture up to 24 hours in advance. Store it covered in the refrigerator until you’re ready to shape and bake. This is a fantastic way to save time on busy days while still serving a freshly made meal.

Conclusion

Looking for more inspiration? Check out these similar recipes:

• Ricotta Meatballs by How Sweet Eats
• Beef Ricotta Meatballs by Giadzy
• Ricotta Meatballs with Simple Tomato Sauce by Plays Well With Butter

Enjoy the process, savor the flavors, and let these Savory Ricotta Meatballs in a Rich Tomato Sauce become a cherished addition to your recipe collection! Bon appétit! 🍝

Ricotta Meatballs

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• Author: Avery
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Savory Ricotta Meatballs in a Rich Tomato Sauce are the ultimate comfort food! These tender, cheesy meatballs are baked to golden perfection and simmered in a flavorful marinara sauce. Perfect for weeknight dinners or special occasions, they are easy to make and irresistibly delicious.

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Ingredients

Scale 1x2x3x

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil for garnish

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Instructions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large mixing bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, oregano, basil, salt, and pepper. Mix thoroughly.
• Shape the mixture into meatballs (1 to 1.5 inches in diameter) and place on the prepared baking sheet.
• Bake for 20-25 minutes or until golden brown and cooked through.
• Meanwhile, heat marinara sauce in a skillet over medium heat.
• Add the baked meatballs to the skillet and simmer for 5-10 minutes to combine flavors.
• Serve hot, garnished with fresh basil.

Notes

• For a lighter option, use whole wheat breadcrumbs.
• Pair with pasta, crusty bread, or enjoy on their own!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking and Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 320 kcal
• Sugar: 6g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 80mg

Keywords: Ricotta meatballs, baked meatballs, Italian comfort food, tomato sauce meatballs, easy dinner recipes