Description

Hey, kitchen friend! Sophia (aka Harper’s homage) here, brandishing my tomato-sauce-stained wooden spoon. Remember those lazy-night cravings for giant, juicy meatballs like the ones at your favorite Italian-American spot, but without the hassle? These ricotta meatballs are the answer. Tender, cloud-soft bites of beef and pork laced with ricotta and simmered in garlicky marinara—fork-tender perfection in under an hour. They’re my “Nonna-approved” recipe, inspired by a fuss-filled Sunday at a friend’s house where ricotta turned plain meatballs into magic. Pull up a chair, lace that apron, and let’s get cozy!

Ingredients

Scale

Main Ingredients

1 lb ground chuck + ½ lb ground pork
15 oz whole-milk ricotta (drained)
½ cup half-and-half (or whole milk)
½ cup Italian-style breadcrumbs (GF alternative: GF crumbs or crushed rice crackers)
½ cup grated Parmesan (or Pecorino)
1 egg
1 small yellow onion, finely diced
3 garlic cloves, minced
⅓ cup fresh parsley, chopped (+ extra for garnish)
½ tsp garlic powder
1 tsp dried Italian seasoning
¼ tsp mustard powder (Nonna’s secret!)
Salt & pepper, to taste

For the Sauce

32 oz jarred marinara (Rao’s ideal)
¼ cup olive oil (½ cup total, divided)

Instructions

1. Prep the Ricotta Mix (2 min):
Combine ricotta, minced garlic, dried Italian seasoning, garlic powder, parsley, salt, and pepper in a bowl. Let sit while prepping the rest—perfectly seasoned & ready.

2. Flavor Fusion (5 min):
In a large bowl, whisk together egg, half-and-half, breadcrumbs, Parmesan, diced onion, and the ricotta mixture. Gently fold in the ground beef and pork with fingertips—just until marbled. Over-mixing = tough meatballs.

3. Ball Up (8 min):
Moisten your hands (prevents sticking!). Using a 3-tbsp scoop or cookie scoop, form into 1½-inch meatballs. Keep them uniform—they cook more evenly!

4. Brown the Beauties (10 min):
Heat ¼ cup olive oil in a wide skillet over medium-high. Add meatballs in batches, searing 2–3 min per side until golden-brown. Transfer to a plate.

5. Simmer & Soak (25 min):
Remove any browned bits from the skillet (avoid bitter bits!), add remaining oil, then pour in marinara. Bring to a gentle bubble, nestle meatballs in sauce, spoon some sauce on top, cover, and reduce heat. Simmer low+slow for 25–30 minutes until tender—and heavens, so cozy.

Notes

Mix gently to keep meatballs pillowy. Overworking = tough texture.
Drain ricotta for 10 minutes if very wet—helps avoid sogginess.
Cast-iron alternative: Bake at 400°F for 15 minutes, then transfer to sauce for a 10-minute finish.
Make ahead: Shape and refrigerate overnight, or freeze cooked meatballs in sauce for up to 3 months.

Nutrition

Calories: 480  kcal per serving
Sugar: 6 g
Fat: 34 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 30 g