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.
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.