Ricotta Meatballs in Creamy Marinara Sauce Recipe

By: Rabia

Recipe Info

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

  • Servings: 4–6

🛒 Ingredients

For the Meatballs:

  • 1 lb (450g) ground beef (or half beef, half pork for richer flavor)

  • ½ cup ricotta cheese

  • ½ cup breadcrumbs

  • ¼ cup grated Parmesan cheese

  • 1 large egg

  • 2 cloves garlic, minced

  • 1 tsp dried Italian seasoning

  • ½ tsp salt

  • ¼ tsp black pepper

  • 2 tbsp chopped parsley

For the Creamy Marinara Sauce:

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 2 cups marinara sauce (homemade or store-bought)

  • ½ cup heavy cream

  • ¼ cup grated Parmesan cheese

  • ¼ tsp red pepper flakes (optional)

  • Salt and pepper, to taste

  • Fresh basil or parsley, for garnish

👩‍🍳 Instructions

1. Make the Meatballs

  • In a large bowl, combine ground beef, ricotta, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley.

  • Mix gently until just combined — don’t overmix or the meatballs may become dense.

  • Roll into 1 ½-inch balls and place on a tray.

2. Brown the Meatballs

  • Heat olive oil in a large skillet over medium heat.

  • Add the meatballs in batches and sear until golden brown on all sides (about 5 minutes total).

  • Remove from the skillet and set aside.

(They don’t need to be fully cooked yet — they’ll finish in the sauce.)

3. Make the Creamy Marinara Sauce

  • In the same skillet, add minced garlic and sauté for 30 seconds.

  • Pour in marinara sauce and bring to a gentle simmer.

  • Stir in heavy cream, Parmesan, red pepper flakes (if using), and season with salt and pepper.

  • Mix until smooth and slightly thickened.

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4. Simmer the Meatballs

  • Gently place the browned meatballs into the sauce.

  • Cover and simmer on low heat for 10–12 minutes, or until meatballs are cooked through and tender.

5. Serve & Garnish

  • Spoon meatballs and sauce over pasta, polenta, or crusty bread.

  • Garnish with fresh basil or parsley and an extra sprinkle of Parmesan.

💡 Tips

  • Use whole milk ricotta for extra creaminess and moisture.

  • Don’t skip browning — it adds depth and flavor.

  • Add a handful of spinach or mushrooms to the sauce for a veggie boost.

  • Store leftovers in the fridge for up to 3 days or freeze for later.

Rabia
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