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Skillet Ricotta Meatballs

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Skillet Ricotta Meatballs are a flavorful, tender, and juicy twist on traditional meatballs. The addition of ricotta cheese keeps the meatballs moist and light, while the skillet preparation gives them a beautiful golden crust. Simmered in a rich tomato sauce, these meatballs are perfect for serving over pasta, with crusty bread, or even on their own as an appetizer. Packed with classic Italian flavors, this dish is both comforting and impressive, making it a great choice for weeknight dinners or special occasions.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef (or a mix of beef and pork)
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sauce:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper to taste

Garnish:

  • Fresh basil leaves
  • Grated Parmesan cheese

Ingredient Highlights

  • Ricotta Cheese: This secret ingredient adds creaminess and moisture to the meatballs, ensuring they stay tender and juicy.
  • Ground Meat: A mix of beef and pork works best for flavor, but you can use just beef or even turkey for a leaner option.
  • Tomato Sauce: A simple sauce made from crushed tomatoes and aromatic herbs enhances the flavor of the dish.
  • Fresh Herbs: Parsley and basil add a bright, fresh touch to complement the richness of the meatballs and sauce.

Instructions

Prepare the Meatballs:

  1. Mix the Meatball Ingredients: In a large mixing bowl, combine the ground meat, ricotta cheese, Parmesan cheese, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined—avoid overmixing to keep the meatballs tender.
  2. Shape the Meatballs: Roll the mixture into golf ball-sized meatballs (about 1.5 inches in diameter) and set them aside on a plate or tray.

Cook the Meatballs:

  1. Heat the Skillet: Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, ensuring they don’t touch.
  2. Sear the Meatballs: Cook the meatballs for 2-3 minutes on each side until golden brown. You don’t need to cook them through at this stage, as they’ll finish cooking in the sauce. Remove the meatballs from the skillet and set them aside.

Prepare the Sauce:

  1. Sauté the Onions and Garlic: In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the Tomatoes and Herbs: Stir in the crushed tomatoes, basil, oregano, red pepper flakes (if using), and sugar. Season with salt and pepper to taste. Bring the sauce to a simmer.

Simmer the Meatballs:

  1. Return the Meatballs to the Skillet: Gently nestle the meatballs into the simmering sauce. Spoon some sauce over the meatballs to coat them.
  2. Simmer Until Cooked Through: Cover the skillet and let the meatballs simmer in the sauce for 15-20 minutes, turning them halfway through, until they’re fully cooked and tender.

Garnish and Serve:

  1. Add Garnishes: Sprinkle the cooked meatballs with fresh basil leaves and grated Parmesan cheese.
  2. Serve: Serve the meatballs hot with pasta, crusty bread, rice, or a simple side salad.

Nutrition

Find it online: https://herbites.com/skillet-ricotta-meatballs/