Chef Johns Ricotta Meatballs Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, ricotta cheese, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, dried basil, salt, and black pepper.
• STEP 2.Mix the ingredients together until well combined.
• STEP 3.Shape the mixture into meatballs, about 1 inch in diameter.
• STEP 4.Heat olive oil in a large skillet over medium heat.
• STEP 5.Add the meatballs to the skillet and cook until browned on all sides, about 8-10 minutes.
• STEP 6.Transfer the meatballs to a plate and set aside.
• STEP 7.In the same skillet, add crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, and black pepper.
• STEP 8.Stir the sauce well and bring it to a simmer.
• STEP 9.Return the meatballs to the skillet and simmer for 15-20 minutes, or until the meatballs are cooked through.
• STEP 10.Serve the meatballs with pasta, in sandwiches, or as an appetizer.
• STEP 11.Garnish with grated Parmesan cheese and chopped parsley, if desired.

Cooking Tips

• For extra flavor, you can add a pinch of red pepper flakes to the meatball mixture.
• To make the meatballs ahead of time, you can shape them and refrigerate them for up to 24 hours before cooking.
• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• You can also freeze the cooked meatballs for up to 3 months. Thaw them in the refrigerator before reheating.
• To reheat the meatballs, place them in a saucepan with marinara sauce and simmer until heated through.

Storage and Serving

• Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the meatballs in a saucepan with marinara sauce until heated through.
• Serve the meatballs with pasta, in sandwiches, or as an appetizer.
• Garnish with grated Parmesan cheese and chopped parsley, if desired.