Ricotta Meatballs Recipe

Step 1

Mix the meatball mixture. Combine 1 ½ lbs ground beef, ¾ cup breadcrumbs, ½ cup ricotta cheese, ⅓ cup grated Parmesan, 2 egg yolks, 3 chopped garlic cloves, 3 tsp Kosher salt, 2 ½ tsp dried oregano, ¼ cup water, and ¼ cup extra virgin olive oil in a mixing bowl. Use your hands to thoroughly mix everything together, being careful to stop when ingredients look evenly distributed.

Step 2

Preheat the broiler. Place a rack about 5-6" underneath the broiler, then preheat it on high.

Step 3

Form the ricotta meatballs. Using a large muffin or cookie scoop (about 5 ½ Tbsp per scoop), portion out the meatballs into heaping rounds. Place them on a parchment lined rimmed baking sheet. Yields 9-10 large meatballs. Wear kitchen gloves or get hands slightly damp with water, then form each meatball into a uniform round shape.

Step 4

Broil the meatballs. Place the tray of meatballs directly under the broiler. Cook for 6-8 minutes, until the tops are crispy and a deep golden brown. Keep an eye on the meatballs, as broiler intensity varies greatly, and you may need to rotate the pan throughout cook time so the meatballs are evenly browned.

Step 5

While the meatballs are under the broiler, warm up the sauce. Pour a 32 oz container of marinara sauce in a large sauce pan or skillet with deep sides. Warm over medium to medium-high heat until simmering.

Step 6

Continue cooking the meatballs. Carefully transfer the meatballs to the warm marinara sauce. Cover and cook at a simmer until meatballs are fully cooked through, about 15 minutes, or until an internal temperature of 145F has been reached.

Step 7

Finish, then serve. If desired, spoon a little additional ricotta cheese on a plate, then scoop one meatball and some marinara sauce on top. Finish with additional grated Parmesan cheese, a drizzle of extra virgin olive oil, basil leaves, and some freshly cracked black pepper. Serve immediately! Alternatively, serve with your favorite pasta or spaghetti.