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Ricotta Meatball Skillet

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A modern take on a classic dish featuring tender meatballs topped with creamy ricotta, served in a bubbling tomato sauce straight from the skillet.

Ingredients

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  • 500g ground beef
  • 1 cup ricotta cheese
  • 1/3 cup breadcrumbs
  • 1 egg
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups crushed tomatoes
  • 1 tbsp olive oil
  • 1/2 cup whole milk ricotta for topping
  • Fresh parsley for garnish

Instructions

  1. Combine ground beef, ricotta, breadcrumbs, egg, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper in a large bowl. Mix gently until just combined to maintain the meatballs’ tenderness.
  2. Roll the mixture into 1.5-inch balls using about 2 tablespoons of the mixture per meatball, forming approximately 16-18 meatballs.
  3. Heat olive oil in a cast iron skillet over medium-high heat. Sear the meatballs for 2-3 minutes per side until they are beautifully browned. Remove and set aside.
  4. Add crushed tomatoes to the skillet, season to taste, and scrape up any delicious browned bits. Let this simmer for 5 minutes until it thickens.
  5. Return the browned meatballs to the skillet, spooning the sauce generously over them. Cover and simmer on medium-low for 15-20 minutes.
  6. Spoon dollops of whole milk ricotta in between the meatballs. Cover for 3-4 minutes to warm the ricotta.
  7. Top with fresh parsley and serve immediately from the skillet.

Notes

Avoid overmixing the meatball mixture to keep them tender. Can be prepared in advance and stored in the fridge.

Nutrition

Find it online: https://pinrecipezbylinaa.com/ricotta-meatball-skillet-recipe/

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