Effortless Ricotta Tender Herb Meatballs (Print Version)
# Ingredients:
→ Meatball Mix
01 -
Kosher salt and ground black pepper, to taste
02 -
0.5 teaspoon dried basil
03 -
0.5 teaspoon garlic powder
04 -
75 g breadcrumbs
05 -
20 g chopped fresh herbs, like basil or parsley, save more for topping
06 -
50 g parmesan cheese, grated, and save some for dusting over later
07 -
450 g ground turkey or beef
08 -
4 garlic cloves, finely chopped
09 -
1 large egg
10 -
240 ml ricotta cheese
→ To Cook
11 -
680 g tomato marinara sauce
12 -
15 ml olive oil
# Instructions:
01 -
Once they're all set, sprinkle some parmesan and a bunch of chopped herbs on top. Eat them hot with bread, salad, roasted veggies, or pasta—whatever you love.
02 -
Dump marinara sauce over the browned meatballs straight in the skillet. Drop the heat way down, pop a lid on, and let it bubble gently for about 15 to 20 minutes. Swirl the pan a few times to keep things moving. You can toss things in a slow cooker now, too, if that's easier.
03 -
Drizzle olive oil in a big pan, get it hot on medium. Add all the meatballs and cook them—turn as you go—so they turn golden and get that tasty color on each side.
04 -
Get your hands a little damp. Scoop some mixture and roll into balls, anywhere from 2.5 to 5 centimeters wide. Set them onto a tray while you finish the rest.
05 -
Now pile in the ground beef or turkey, the parmesan, your herbs, breadcrumbs, garlic powder, basil, and season well with salt and pepper. Work it all together quickly with your hands—don't go overboard, just till it sticks together.
06 -
Grab a large bowl, tip in ricotta, crack in an egg, and toss in that chopped garlic. Whisk it until everything is creamy and blended up.
# Notes:
01 -
Overdoing the mixing will make your meatballs tough, so just toss till it's all together.
02 -
Keep the balls the same size to help them cook evenly and not dry out.