Chef John's Ricotta Meatballs

Chef John's Ricotta Meatballs

45
Chef John 21672

"Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs."

Ingredients

1 h servings 331 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
  2. Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
  3. Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
  4. Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

45
  1. 60 Ratings

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Wonderfully delicious moist melt in your mouth meatballs. Since I was the first to make this recipe I followed exactly, even using the paper towel to drain my juice, a very nice tip by the way. ...

This is another Chef John winner! I got close to 30 meatballs using my close to two tablespoon cookie scoop. I used part regular parsley and part basil for the meatballs, but the marinara I us...

I just finished frying these up and was disappointed at how fragile they are. You really need to take your time or use a very non-stick pan. I think I will do as the previous reviewer mentioned ...