Meatballs in Marinara with Ricotta is a hearty and flavorful dish featuring tender, juicy meatballs simmered in a rich marinara sauce and topped with creamy ricotta cheese. This comforting Italian-inspired meal is perfect for family dinners, served over pasta, polenta, or with crusty bread for dipping.
Why You’ll Love This Recipe
- Juicy, tender meatballs packed with flavor.
- A rich and savory marinara sauce.
- Creamy ricotta adds a delicious contrast.
- Perfect for meal prep—freezes well.
- Can be served over pasta, polenta, or on its own.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatballs:
- Ground beef (or a mix of beef and pork)
- Breadcrumbs (Italian-style or plain)
- Grated Parmesan cheese
- Egg
- Garlic, minced
- Onion, finely chopped
- Fresh parsley, chopped
- Dried oregano
- Salt and black pepper
- Milk (for moisture)
- Olive oil (for frying)
For the Marinara Sauce:
- Olive oil
- Garlic, minced
- Crushed tomatoes (canned)
- Tomato paste
- Dried basil
- Dried oregano
- Red pepper flakes (optional for spice)
- Salt and black pepper
- Sugar (to balance acidity)
For Serving:
- Ricotta cheese
- Fresh basil (for garnish)
- Extra Parmesan cheese
- Cooked pasta or crusty bread (optional)
Directions
Step 1: Make the Meatballs
- Mix all meatball ingredients in a bowl until just combined.
- Form into meatballs (about 1½ inches in diameter).
- Heat olive oil in a pan and brown the meatballs on all sides (they don’t need to cook through).
- Set aside while preparing the marinara sauce.
Step 2: Prepare the Marinara Sauce
- Sauté garlic in olive oil over medium heat until fragrant.
- Add crushed tomatoes, tomato paste, and seasonings.
- Simmer for 15–20 minutes, stirring occasionally.
Step 3: Simmer the Meatballs
- Add the meatballs to the sauce and let them simmer for 20 minutes, until fully cooked.
- Top with dollops of ricotta cheese and let it warm through.
- Garnish with fresh basil and Parmesan before serving.
Servings and Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Spicy Kick: Add more red pepper flakes to the marinara.
- Turkey or Chicken Meatballs: Swap beef for ground turkey or chicken.
- Low-Carb Version: Serve with zucchini noodles instead of pasta.
- Cheesy Twist: Mix shredded mozzarella into the ricotta topping.
- Gluten-Free Alternative: Use gluten-free breadcrumbs or omit them.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs in marinara sauce for up to 3 months.
- Reheating: Warm in a skillet over low heat or microwave for 1–2 minutes.
FAQs
Can I bake the meatballs instead of frying?
Yes, bake at 400°F (200°C) for 15–20 minutes until browned.
How do I make the meatballs extra tender?
Using milk-soaked breadcrumbs and not overmixing the meat helps keep them soft.
Can I use store-bought marinara sauce?
Yes, but homemade sauce enhances the flavor.
Can I add vegetables to the sauce?
Yes, sautéed onions, bell peppers, or mushrooms work well.
What’s the best way to serve this dish?
Over pasta, polenta, or with garlic bread for dipping.
Can I make the meatballs ahead of time?
Yes, shape and refrigerate them for up to 24 hours before cooking.
How do I prevent my meatballs from falling apart?
Make sure the mixture isn’t too wet and gently form the meatballs without overpacking.
Can I use fresh tomatoes instead of canned?
Yes, but they will need to cook longer to break down into a sauce.
What cheese can I use instead of ricotta?
Mascarpone or burrata make great substitutes.
How do I thicken my marinara sauce?
Simmer longer to reduce liquid, or add a bit more tomato paste.
Conclusion
Meatballs in Marinara with Ricotta is a comforting and satisfying dish packed with rich flavors. Whether served over pasta, polenta, or enjoyed on its own, this dish is sure to impress. Easy to make, freezer-friendly, and perfect for any occasion, this recipe is a must-try for Italian food lovers!