Be sure to try my Italian Sausage Pasta recipe next!
Ricotta Meatballs
I can never resist a juicy, flavorful meatball, but when that meatball is combined with a creamy herb ricotta mixture, it takes things to a whole new level. The combination of half and half and breadcrumbs creates the perfect panade which is further enhanced by 1 whisked egg, freshly grated Parmesan cheese, fresh parsley, simple seasonings, and of course, creamy herb ricotta. 😉
What is a Panade
A panade is a mixture of starch and liquid that is combined to form a paste. It’s mixed in with meat for meatballs, meatloaf, or burgers to preserve the tender texture of the meat. When meat cooks, the proteins expand and contract and in doing so, moisture escapes. The starch in the panade turns to a gel when cooked and lubricates the fibers in the meat as it cooks.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. This is an overview of the stove top method. Combine the ricotta herb mixture and set aside. Sautee the onions until softened, then add the garlic and cook for 1 minute. Set aside and let cool.
Combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the herb Ricotta mixture in a large bowl. Mix in the cooled onions/garlic. Season the ground chuck with salt and pepper, add it to the large bowl and gently mix it with your hands until combined.
Roll into 1 ½-inch meatballs and transfer them to the fridge for 15 minutes. Brown the meatballs in oil in batches, leave plenty of room around each so that you can easily rotate them. Remove and set aside.
Add marinara sauce to a large high-walled skillet and add the meatballs. Spoon the sauce on top. Cover partially and simmer over medium heat for 30 minutes. Add 9 dollops of the remaining herb ricotta over the top during the last 15 minutes. Serve!
Make-Ahead Method
Brown and Refrigerate: Assemble and brown the meatballs as outlined. Let them cool completely. Transfer to an airtight container and refrigerate for up to 3 days. Add them to the sauce and give 10 additional minutes of simmering time. Brown and Freeze: Assemble and brown the meatballs as outlined. Let them cool completely. Place on a baking sheet or plate and freeze for 1-2 hours. Remove and transfer to a gallon freezer bag. Freeze for up to 3 months. They can be thawed in the fridge overnight or added to sauce from a frozen state until warm and cooked through.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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Le Creuset Enameled Cast Iron Signature Braiser, 3.5 qt., Oyster– This is what I use for this recipe and is what is pictured in this post. Box Cheese Grater– Grating/Shredding cheese from a block will also give you the best flavor and consistency. Garlic Twister– Using fresh cloves is much more flavorful than jarred minced garlic. Light Baking Sheet– This is the perfect size if you are baking these without sauce. 9 x 13-inch Casserole Dish– Perfect if you’re baking them with sauce.
