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One-Skillet Ricotta Meatballs

Ultra-tender beef and pork meatballs mixed with creamy ricotta, simmered in marinara sauce, and topped with melted mozzarella.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The Meatballs
  • 1 lb ground beef 80/20
  • 1 lb ground pork
  • 1 cup ricotta cheese whole milk
  • 1 cup breadcrumbs Italian style or Panko
  • 0.5 cup parmesan cheese grated
  • 1 large egg
  • 0.25 cup fresh parsley chopped
  • 3 cloves garlic minced
  • 1 small onion finely diced
The Sauce & Topping
  • 48 oz marinara sauce 2 jars
  • 0.5 cup ricotta cheese for topping
  • 1 cup mozzarella cheese shredded
  • 1 tbsp fresh basil for garnish

Equipment

  • Large Cast Iron Skillet
  • Large mixing bowl
  • Chef's knife
  • Wooden spoon

Method
 

  1. In a large bowl, mix ricotta, breadcrumbs, parmesan, egg, parsley, garlic, onion, salt, and pepper.
  2. Add ground beef and pork. Mix gently with hands until just combined. Do not overmix.
  3. Form mixture into golf-ball-sized meatballs.
  4. Heat oil in a large skillet over medium-high heat. Sear meatballs in batches until browned on all sides. Remove to a plate.
  5. Pour marinara sauce into the skillet, scraping up browned bits. Bring to a simmer.
  6. Return meatballs to the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes.
  7. Dollop remaining ricotta over the meatballs and sprinkle with mozzarella.
  8. Cover for 2 minutes to melt cheese (or broil briefly). Garnish with basil and serve.

Notes

Use whole milk ricotta for the creamiest texture. Low-fat ricotta can make the meatballs gritty.