Picture this: it’s a cozy evening, and the aroma of garlic and herbs fills your kitchen. You’re about to create meatballs that are not just dinner but an experience—a dish that feels like a warm hug after a long day. We’ll mix hearty ground meats with creamy ricotta, infuse them with fresh herbs, and simmer everything in a luscious marinara sauce. The result? Meatballs so tender and flavorful, they’ll become a treasured staple in your home.
Crushed Tomatoes: This is the base of our marinara sauce. You can also use tomato puree or passata. Onion and Garlic: Essential flavor enhancers in the sauce. Brown Sugar: Regular sugar works as well, but this is essential to balance the acidity of the tomatoes. Heavy Cream: This adds a bit of creaminess and rich texture to the sauce. For a lighter option you can use half and half or simply leave it out. Italian Seasoning: You can use store-bought seasoning or make your own using my recipe. Salt and Pepper: Season to taste.
If you’re going to bake your meatballs, preheat your oven to 375°F (190°C). You can also air fry them or fry them in a skillet. Next, in a large mixing bowl, combine all the meatball ingredients together. Tip: Overmixing can make meatballs tough. Stir until the ingredients are just blended for tender results. Using your hands or a cookie scoop, shape the mixture into meatballs about 1½ inches in diameter. Place them on a baking sheet lined with parchment paper (if you’re baking them). Tip: Slightly wetting your hands can prevent the meat mixture from sticking to them. Place the baking sheet in your preheated oven. Bake for 20-25 minutes, until the meatballs are browned and cooked through. Alternative: If you prefer, you can air fry them at 375°F for 10-12 minutes, shaking the basket halfway through. While the meatballs are cooking, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add 1 small onion, finely chopped, and sauté for about 5 minutes until softened. Then, add 3 cloves garlic, minced, and cook for another 1-2 minutes until fragrant. Stir in 28 ounces crushed tomatoes, 1 tablespoon brown sugar, ½ cup heavy cream, 1 tablespoon Italian seasoning, salt and pepper to taste. Bring the sauce to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld. Once the meatballs are done, gently add them to your simmering marinara sauce. Spoon some sauce over them to ensure they’re well coated. Allow the meatballs to simmer in the sauce for an additional 10 minutes. I also like to add dollops of extra ricotta on top and let it melt slightly. Sprinkle some fresh chopped parsley and serve.
More Delicious Meatball Recipes
Meatballs with Mushroom Gravy Salisbury Steak Meatballs Swedish Meatballs Butter Chicken Meatballs Firecracker Chicken Meatballs
