Ricotta Tender Herb Meatballs (Print Version)
# Ingredients:
→ Meatball Mixture
01 -
240 ml ricotta cheese
02 -
1 large egg
03 -
4 garlic cloves, minced
04 -
450 g ground beef or turkey
05 -
50 g grated parmesan cheese, plus extra for serving
06 -
20 g chopped fresh herbs (such as parsley and basil), plus additional for garnish
07 -
75 g breadcrumbs
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon dried basil
10 -
Kosher salt and freshly ground black pepper, to taste
→ For Cooking
11 -
15 ml olive oil
12 -
680 g marinara sauce
# Instructions:
01 -
In a large bowl, whisk together the ricotta cheese, egg, and minced garlic until the mixture is smooth.
02 -
Add the ground beef or turkey, grated parmesan, chopped fresh herbs, breadcrumbs, garlic powder, dried basil, salt, and pepper to the bowl. Mix gently until just combined, using your hands to bring the mixture together if necessary.
03 -
Lightly wet your hands and roll the mixture into balls measuring 2.5 to 5 cm in diameter. Arrange formed meatballs on a tray.
04 -
Heat olive oil in a large skillet over medium heat. Place meatballs in the skillet and cook, turning occasionally, until browned evenly and golden on all sides.
05 -
Pour marinara sauce over the browned meatballs in the skillet. Reduce heat to low, cover, and simmer for 15 to 20 minutes, stirring gently, until meatballs are cooked through. Alternatively, transfer browned meatballs and sauce to a slow cooker and cook as desired.
06 -
Serve warm, topped with additional parmesan and fresh herbs. Ideal for pairing with pasta, crusty bread, salads, or roasted vegetables.
# Notes:
01 -
Ensure not to overmix the meat mixture to maintain a tender texture in the finished meatballs.
02 -
For even cooking, keep the meatballs uniform in size.