Ricotta Meatballs

Indulge in these delectably tender Ricotta Meatballs, baked to perfection with ground veal, creamy ricotta, and aromatic Italian herbs. Perfectly paired with tomato sauce and your choice of pasta, they make a versatile meal that’s also freezer-friendly.

Growing up in a bustling Italian household, meatballs were more than just a meal; they were a cherished tradition. Every Sunday, my nonna would summon me to the kitchen with the irresistible aroma of her secret recipe. When I was finally trusted with the sacred duty of meatball-making, I added a twist that would make my nonna both proud and a bit envious—ricotta. The first time I served these Ricotta Meatballs at a family gathering, the room went silent, followed by a chorus of approval. These meatballs aren’t just food; they’re tiny orbs of nostalgia, infused with family memories and a dash of innovation.

Ingredients

For the Meatballs:

• 1 medium onion, quartered
• 4 garlic cloves
• ¼ cup fresh parsley
• ½ cup milk
• ½ cup Italian breadcrumbs
• 1 ½ pounds (700 grams) ground veal, 80% lean
• 6 ounces whole milk ricotta cheese (approximately ¾ cup)
• 1 large egg
• ½ cup finely grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon ground black pepper
• 1 teaspoon salt (or to taste)
• 2-3 tablespoons olive oil or cooking oil spray (for brushing the meatballs)

For the Tomato Sauce:

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 32 ounces (1 liter) marinara sauce or tomato passata
• ¼ cup fresh basil leaves, chopped

For Serving:

• Ricotta cheese
• Grated Parmesan cheese
• Fresh basil leaves
• Pasta of your choice

Instructions

1. For the Ricotta Meatballs:
   1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.
   2. In a medium-sized bowl, combine the Italian breadcrumbs with the milk. Allow the mixture to soak for about 5 minutes.
   3. Place the garlic cloves, parsley, and quartered onion in a food processor. Pulse until finely minced, scraping down the sides as necessary.
   4. In a large mixing bowl, combine the minced garlic, parsley, and onion mixture with the ground veal, soaked breadcrumbs, ricotta cheese, egg, Parmesan cheese, Italian seasoning, ground black pepper, and salt. Gently mix until fully incorporated, taking care not to over-mix.
   5. Shape the mixture into 18-20 meatballs, about 2.5 inches in diameter each. Arrange the meatballs on the prepared baking sheet and brush lightly with olive oil or spray with cooking oil.
   6. Bake in the preheated oven for 20-25 minutes, or until golden brown and fully cooked through. For a deeper color, consider broiling the meatballs for the last 5 minutes of cooking.
2. For the Tomato Sauce:
   1. While the meatballs bake, heat the vegetable oil in a large skillet over medium-high heat. Add the finely chopped onion and cook until translucent, about 2-3 minutes.
   2. Add the minced garlic and cook for an additional 1 minute, until fragrant.
   3. Pour the marinara sauce or tomato passata into the skillet. Bring the sauce to a gentle simmer and cook for 4-5 minutes, allowing it to thicken slightly.
   4. Once the meatballs are cooked, add them to the skillet with the sauce. Cook for an additional 5 minutes, partially covering the skillet.
   5. Just before serving, dollop small amounts of ricotta cheese onto the meatballs, allowing it to warm through.
3. To Serve:
   1. Garnish with fresh basil leaves or parsley, if desired.
   2. Serve with your preferred pasta. Enjoy the meal!

These Ricotta Meatballs are sure to become a family favorite, blending tradition with a touch of innovation. Buon appetito!