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Skillet Ricotta Meatballs

This Skillet Ricotta Meatballs recipe from @dishingouthealth will have everyone at the table asking for seconds. It’s a delightful twist on a classic favorite that incorporates creamy ricotta cheese into the meatballs, making them extra moist and flavorful. Cooked to perfection in a savory tomato sauce right in your skillet, this meal promises to be a crowd-pleaser.

  • Prep Time

    25min

  • Cook Time

    30min

  • Total Time

    55min

  • Servings

    5

  • Recipe Category Dinner

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: Jamie Vespa @dishingouthealth

Ingredients

  • Ricotta Meatballs
  • 1/2 cup full-fat (whole-milk) ricotta cheese (plus more for garnish, if desired)
  • 1/2 cup DeLallo Panko Breadcrumbs
  • 1/3 cup grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1 large egg
  • 1/4 cup finely chopped fresh parsley
  • 1 tsp. Italian seasoning
  • 1 tsp. granulated garlic
  • 3/4 tsp. onion powder
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 lb. lean ground beef (I prefer using 93% lean grass-fed beef), or ground turkey
  • 2 Tbsp. DeLallo Extra Virgin Olive Oil for cooking
  • Tomato-Basil Sauce
  • 1 Tbsp. DeLallo Extra Virgin Olive Oil
  • 4 garlic cloves, thinly sliced
  • A generous pinch chili flakes
  • 1 (28-oz.) can DeLallo San Marzano Style Crushed Tomatoes
  • 1/2 cup water
  • 5 to 8 fresh basil leaves
  • 1/2 tsp. kosher salt

Directions

  • Prepare Meatballs:
  • In a large bowl, combine ricotta, panko, Parmesan, egg, parsley, Italian seasoning, granulated garlic, onion powder, salt, and pepper; mix well to combine.
  • Add beef and use your hands to mix until just combined. Gently form the mixture into meatballs slightly larger than a golf ball, rolling just until smooth. (You should have ~20 meatballs.) Arrange on a parchment-lined baking sheet or plate.
  • *Note: Take care to not overmix the meatball mixture or compact it too tightly when rolling into balls. Overmixing will rob the meatballs of their tender, melt-in-your-mouth texture.
  • Cook Meatballs:
  • Heat 2 Tbsp. olive oil in a large skillet or sauté pan over medium heat. Once shimmering, arrange meatballs in pan. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until evenly browned on all sides, about 7 minutes. Transfer meatballs to a plate and cover to keep warm.
  • Prepare Tomato-Basil Sauce. Using the same pan (no need to wipe clean), reduce heat to medium-low and add 1 Tbsp. olive oil. Add garlic and chili flakes; sauté 1 to 2 minutes, until aromatic.
  • Add tomatoes, ½ cup water, and basil, and season with ½ tsp. salt. Increase heat to bring mixture to a simmer. Use the back of a wooden spoon to break tomatoes into pieces, and gently simmer sauce for about 15 minutes, until it reduces and thickens. Taste and adjust seasoning as needed.
  • Using tongs, return meatballs to the pan, nestling them into the sauce. Let the meatballs simmer in the sauce for about 2 minutes to rewarm.
  • Add dollops of extra ricotta cheese to the pan, if desired, and garnish with fresh chopped parsley and Parmesan cheese. Finish with a drizzle of extra-virgin olive oil.

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Keywords:

Chicken Ricotta Meatballs , Meatballs and Ricotta , Meatballs with Ricotta Cheese , Ricotta Meatball Recipe

Skillet Ricotta Meatballs

This Skillet Ricotta Meatballs recipe from @dishingouthealth will have everyone at the table asking for seconds. It’s a delightful twist on a classic favorite that incorporates creamy ricotta cheese into the meatballs, making them extra moist and flavorful. Cooked to perfection in a savory tomato sauce right in your skillet, this meal promises to be a crowd-pleaser.