Ricotta and Mushroom Meatballs (Printable)
Tender ricotta and mushroom meatballs in rich tomato sauce, ideal for pasta or hearty sandwiches.
# What You’ll Need:
→ Meatballs
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→ Tomato Sauce
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→ To Serve
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# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped mushrooms and onion. Sauté for 6 to 8 minutes until softened and moisture has evaporated. Stir in garlic and cook for 1 minute more. Remove from heat and let cool slightly.
03 - In a large bowl, combine ricotta, cooled mushroom mixture, breadcrumbs, Parmesan, parsley, oregano, egg, salt, and pepper. Mix until well combined.
04 - Shape mixture into 16 to 18 golf ball-sized meatballs and place on the prepared baking sheet. Bake for 18 to 20 minutes, turning once halfway, until golden and set.
05 - While the meatballs bake, heat 2 tablespoons olive oil in a saucepan over medium heat. Add onion and cook for 4 minutes until translucent. Add garlic and cook for 1 minute.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened.
07 - Gently transfer baked meatballs to the sauce. Simmer together for 5 minutes to meld flavors.
08 - Serve hot, garnished with fresh basil and extra Parmesan. Pair with spaghetti, polenta, or crusty bread.
# Expert Advice:
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- The ricotta keeps these meatballs incredibly tender while mushrooms provide that deep savory satisfaction you crave
- They reheat beautifully for meal prep, actually tasting better the next day as flavors meld
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- The mushroom mixture must cool before combining with ricotta or the cheese will melt and ruin the texture
- Do not overmix the meatball mixture or they will become dense and rubbery instead of tender
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- Pulse the mushrooms in a food processor for uniformly fine texture without endless chopping
- Grate your own Parmesan instead of buying pre-grated for better melting and flavor