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Beef Ricotta Meatballs in Marinara
These beef ricotta meatballs in marinara are incredibly juicy, tender, and ready in 35 minutes. The ricotta is the secret that makes every single meatball pure comfort food. Your whole family will ask for these on repeat.
Ingredients
- 2 lbs ground beef, 80/20
- ½ cup whole milk ricotta
- ⅓ cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ½ cup Parmesan, freshly grated
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Italian seasoning
- Pinch of red pepper flakes, optional
- 1 jar marinara sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced (for sauce)
- Pinch of red pepper flakes, for sauce
- Pasta, crusty bread, or zucchini noodles for serving
- Fresh basil for garnish
- Extra Parmesan for garnish
Equipment
Instructions
- Step 1: Combine ground beef, ricotta, breadcrumbs, egg, minced garlic, parsley, Parmesan, and all seasonings in a large bowl. Mix gently with your hands until just combined. Do not overmix.
- Step 2: Roll into golf ball sized portions. You should get 22 to 26 meatballs. Wet your hands lightly between rolling to prevent sticking.
- Step 3: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Sear meatballs in a single layer for 2 to 3 minutes per side until golden brown. Work in batches. Remove and set aside.
- Step 4: In the same skillet lower heat to medium. Add garlic and red pepper flakes. Cook 30 seconds. Pour in marinara and scrape up all brown bits from the bottom.
- Step 5: Nestle meatballs back into the sauce. Cover and simmer on low for 15 to 18 minutes until cooked through to 165 degrees F.
- Step 6: Serve over pasta or with crusty bread. Finish with fresh basil and freshly grated Parmesan.
Notes
Do not overmix the meatball mixture. Gentle hands only or you will end up with tough meatballs.
Use 80/20 ground beef only. The fat keeps every meatball juicy and flavorful.
Sear in batches. Crowding the pan means steaming not searing and you will lose the crust.
Scrape every brown bit off the pan when building the sauce. That is pure flavor.
Do not rush the simmer. Low and slow for 15 to 18 minutes is what makes these meatballs incredible.
Store in the fridge up to 4 days or freeze up to 3 months. They get better every day.
Serving: 6g, Calories: 495kcal, Carbohydrates: 12g, Protein: 40g, Fat: 28g, Fiber: 3g
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