Best 6 Giant Meatballs With Ricotta Recipes

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Giant meatballs with ricotta are a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The combination of ground beef, ricotta cheese, and spices creates a moist and flavorful meatball that is sure to please everyone at the table. Served with your favorite pasta or sauce, these meatballs are a surefire hit. Whether you prefer a classic Italian recipe or a modern twist, there are many variations of giant meatballs with ricotta to choose from. So gather your ingredients and get ready to create a dish that is both delicious and unforgettable.

Let's cook with our recipes!

CHEF JOHN'S RICOTTA MEATBALLS



Chef John's Ricotta Meatballs image

Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 14

½ onion, minced
2 tablespoons olive oil
3 cloves garlic, minced
1 pound ground beef
1 cup whole milk ricotta cheese
¼ cup packed chopped Italian parsley
1 egg, beaten
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
⅓ cup dry bread crumbs
2 tablespoons olive oil
1 (28 ounce) jar marinara sauce
1 cup water

Steps:

  • Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
  • Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
  • Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
  • Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 75.3 mg, Fat 20.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 864.6 mg, Sugar 9.4 g

GIANT MEATBALLS WITH RICOTTA



Giant Meatballs with Ricotta image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

Olive oil, for baking sheet
3 cups (1/2-inch pieces) crusty white Italian bread, crusts removed
1 cup whole milk
1 pound ground veal
1 pound ground beef (80 percent lean)
1 pound ground pork
1 large egg, lightly beaten
1/2 medium onion, minced (about 3/4 cup)
1/2 cup finely chopped flat-leaf parsley leaves
1 teaspoon finely chopped fresh oregano leaves
1 cup finely grated Parmigiano-Reggiano, plus more for serving
1 1/2 cups whole-milk fresh ricotta cheese
1 teaspoon coarse salt
3/4 teaspoon freshly ground black pepper
4 cups Marinara Sauce

Steps:

  • Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
  • Place bread in a bowl and add milk to moisten. Chop bread into small pieces no larger than 1/4-inch and place in a large bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt, and pepper. Using your hands, gently mix until well combined.
  • Divide the mixture into 8 equal portions and roll each portion into a large meatball. Transfer meatballs to prepared baking sheet. Bake until golden brown, 15 to 20 minutes.
  • Meanwhile, bring the marinara sauce to a simmer in a large saucepan. Transfer the meatballs to the marinara sauce and simmer, partially covered, until cooked through, about 30 minutes. Serve immediately with additional Parmigiano-Reggiano.

GIANT MEATBALLS AND MARINARA



Giant Meatballs and Marinara image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 22

Extra-virgin olive oil, for the baking sheet
1/4 cup chopped fresh Italian parsley
3 cloves garlic, smashed and peeled
1 medium carrot, cut into chunks
1 stalk celery, cut into chunks
1 small onion, cut into chunks
2 large eggs, beaten
1/4 cup milk
Kosher salt and freshly ground black pepper
1/2 cup fine dried breadcrumbs
1/2 cup grated Parmesan
1 pound ground beef
1 pound ground pork
1/4 cup extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
Two 28-ounce cans whole San Marzano tomatoes, crushed by hand
Kosher salt
1 cup grated Parmesan, plus more for serving
1/2 cup loosely packed fresh basil leaves, chopped

Steps:

  • For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
  • Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
  • For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.

GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY



Giant Spaghetti-Stuffed Meatball Recipe by Tasty image

Here's what you need: hot italian sausage, ground beef, seasoned breadcrumb, fresh parsley, salt, black pepper, garlic powder, onion powder, shredded parmesan cheese, eggs, milk, shredded mozzarella cheese, spaghetti, marinara sauce, shredded parmesan cheese, fresh basil

Provided by Hannah Williams

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

1 lb hot italian sausage
1 lb ground beef
1 cup seasoned breadcrumb
⅓ cup fresh parsley
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
⅓ cup shredded parmesan cheese
2 eggs
½ cup milk
½ cup shredded mozzarella cheese
⅓ lb spaghetti, cooked al dente, with sauce
marinara sauce, to serve
shredded parmesan cheese, to serve
fresh basil, to serve

Steps:

  • In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
  • Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
  • Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
  • Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
  • Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
  • Preheat oven to 375°F (190°C).
  • Place ball on a foil-lined baking sheet.
  • Bake for 40 minutes.
  • Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
  • Enjoy!

Nutrition Facts : Calories 734 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 46 grams, Sugar 3 grams

MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS



Michael Symon's Mother's Ricotta Meatballs image

Make and share this Michael Symon's Mother's Ricotta Meatballs recipe from Food.com.

Provided by zeldaz51

Categories     Meatballs

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 19

1/2 lb ground pork
1/2 lb ground beef
2 cups ricotta cheese, drained
1 egg (beaten)
1/4 cup flat leaf parsley
1 cup freshly grated parmigiano-reggiano cheese
1 few gratings nutmeg
salt (to taste)
flour, for dusting
olive oil (for frying)
1 cup freshly grated parmigiano-reggiano cheese
2 (28 ounce) cans san marzano tomatoes
olive oil
3 garlic cloves, sliced
1 medium onion, diced
4 ounces red wine
2 (28 ounce) cans san marzano tomatoes
2 tablespoons chili flakes
salt (to taste)

Steps:

  • Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
  • Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
  • Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.

GROUND TURKEY-RICOTTA MEATBALLS



Ground Turkey-Ricotta Meatballs image

Soft and savory ground turkey meatballs, great for a quick dinner or crowd-pleasing appetizer. These make up fast and freeze great.

Provided by TipsyT

Categories     Meatballs

Time 30m

Yield 4

Number Of Ingredients 7

1 pound ground turkey
½ cup ricotta cheese
½ cup Italian-seasoned bread crumbs
¼ cup chopped fresh basil
1 large egg, slightly beaten
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix turkey, ricotta cheese, bread crumbs, basil, egg, salt, and pepper together in a bowl until just combined.
  • Scoop mixture using a 1-ounce measure onto the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Flip meatballs and bake until browned and no longer pink in the centers, about 5 minutes more.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 11.8 g, Cholesterol 139 mg, Fat 12.8 g, Fiber 0.6 g, Protein 29.4 g, SaturatedFat 4 g, Sodium 623 mg, Sugar 0.7 g

Tips:

  • Use high-quality ground beef: The quality of your ground beef will greatly affect the taste of your meatballs. Look for ground beef that is at least 80% lean and has a good amount of marbling.
  • Soak the bread in milk: This will help to keep the meatballs moist and tender. You can use any type of bread, but Italian bread or French bread works well.
  • Grate the Parmesan cheese: This will help it to distribute evenly throughout the meatballs. You can also use grated romano cheese or asiago cheese.
  • Brown the meatballs in a skillet: This will help to give them a nice crust and flavor. You can also bake the meatballs in the oven, but browning them in a skillet first will give them a better flavor.
  • Use a good quality marinara sauce: The marinara sauce is what will really make your meatballs shine. Look for a sauce that is made with fresh tomatoes and has a good balance of acidity and sweetness.
  • Serve the meatballs with your favorite pasta: Spaghetti, macaroni, or penne are all good choices. You can also serve them with rice or mashed potatoes.

Conclusion:

Giant meatballs with ricotta are a delicious and hearty dish that is perfect for a family dinner or a party. They are easy to make and can be customized to your liking. Whether you like your meatballs with a lot of sauce or just a little, with cheese or without, these meatballs are sure to please everyone.

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