Description
Skip the dense, dry meatballs and try these pillowy ricotta ones instead. They’re tender, juicy, and guaranteed to become your new family favorite.
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
- 1/2 pound (225g) ground pork
- 3/4 cup (180g) whole milk ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1/4 cup (15g) fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1/2 cup (30g) Italian breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil, for frying
Instructions
- In a large bowl, combine ground beef and pork. Add ricotta, Parmesan, beaten eggs, parsley, and garlic. Sprinkle breadcrumbs, salt, pepper, oregano, and red pepper flakes over the mixture. Gently fold together with fingertips until just combined.
- Wet your hands with cold water and form mixture into 1½-inch meatballs (about 24 total). Place on a parchment-lined baking sheet and refrigerate for 15-30 minutes.
- Heat olive oil in a large skillet over medium heat. Working in batches, cook meatballs for 2-3 minutes per side until golden brown all around (about 8-10 minutes total per batch).
- Transfer browned meatballs to a pot of warm marinara sauce and simmer gently for 15-20 minutes until they reach an internal temperature of 165°F (74°C), or bake in a 350°F oven for 10-15 minutes if serving without sauce.
- Let rest for 5 minutes before serving to allow juices to redistribute.