I love easy meatballs as an easy dinner component and am so happy to add a new favorite one to the mix. These ricotta meatballs are tender, flavorful, and make for a great postpartum freezer meal since they reheat easily and beautifully. They have ample flavor from the inclusion of sausage and make a big batch so you will be set for more than one meal. You can pair them with pasta, serve with Italian bread as an open-faced sandwich, in rolls as meatball sandwiches, or just on their own with simple sides. This recipe is from the new book, What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities by Julia Turshen. It’s out this month and is full of flexible, delicious recipes that teach you the basics of cooking—and help give you the confidence to change things, too. (You may also like Baked Chicken Meatballs, Teriyaki Chicken Meatballs, Pesto Meatballs, and Turkey Meatballs with Zucchini.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Ricotta Meatballs so you know what to pick up from the store or have ready. Sign up for our email updates to get tips and ideas sent to your inbox.
Italian sausage: Ground turkey (or ground pork): Parmesan cheese: Parsley: Olive oil spray: Marinara sauce:
Step-by-Step Instructions
Here’s a preview of how to make these Ricotta Meatballs so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
How to Store
If you want to make the ricotta meatballs ahead, let them cool, refrigerate them in the sauce, and then just reheat in a pot over medium-low heat or in a baking dish in a 300 degree F oven. You can also freeze the cooked meatballs in sauce if you want them to keep even longer (defrost overnight in the refrigerator before reheating).
Best Tips for Success
If you don’t want to chop a thing, leave out the parsley (honestly, it just makes them look nice). Either way, the texture of these is that of a classic meatball. If liquid comes off the meatballs during baking, simply drain it off. Serve with warmed marinara sauce over pasta or as meatball sandwiches. Use bulk Italian sausage or remove link sausage from the casing. Or try ground beef or turkey in place of the sausage. Pan fry in a skillet instead of baking them meatballs if desired. Add finely minced onion or garlic, if desired. This is an egg-free meatball recipe, so you don’t need them to bind the ingredients.
Copyright © 2024 by Julia Turshen. Reprinted with permission of Flatiron Books. All rights reserved.
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