Ricotta and Mushroom Meatballs with Tomato Sauce (Printable)
Tender ricotta and mushroom meatballs simmered in rich tomato sauce, perfect for pasta or sandwiches.
# What You Need:
→ For the Meatballs
01 - 9 ounces fresh ricotta cheese
02 - 7 ounces cremini or button mushrooms, finely chopped
03 - 2 tablespoons olive oil
04 - 1 small onion, finely diced
05 - 2 garlic cloves, minced
06 - 2/3 cup breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons fresh parsley, chopped
09 - 1 teaspoon dried oregano
10 - 1 large egg
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ For the Tomato Sauce
13 - 2 tablespoons olive oil
14 - 1 small onion, finely chopped
15 - 2 garlic cloves, minced
16 - 28 ounces crushed tomatoes (2 cans)
17 - 1 teaspoon dried basil
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon sugar
20 - Salt and pepper to taste
→ To Serve
21 - Fresh basil leaves for garnish
22 - Extra grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped mushrooms and onion. Sauté for 6-8 minutes until softened and moisture evaporates. Stir in garlic and cook 1 minute more. Remove from heat and 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 16-18 golf ball-sized meatballs. Place on prepared baking sheet. Bake for 18-20 minutes, turning once halfway, until golden and set.
05 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Add onion and cook 4 minutes until translucent. Add garlic and cook 1 minute.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer uncovered for 15-20 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 Suggestions:
01 -
- The ricotta keeps these meatballs incredibly tender while mushrooms provide that perfect umami bite that makes you forget theyre meatless
- Simmering them in the tomato sauce at the end lets the flavors meld into something greater than the sum of its parts
02 -
- Getting as much moisture as possible out of the mushrooms after sautéing prevents soggy meatballs that fall apart
- Let the vegetable mixture cool completely before mixing with ricotta or the heat will partially melt the cheese and change the texture
03 -
- Wet your hands slightly before shaping the meatballs to prevent the mixture from sticking to your fingers
- If the mixture feels too wet to shape, add another tablespoon of breadcrumbs until it holds together nicely