Best 6 Giant Meatballs With Ricotta Recipes

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**Dive into a Culinary Symphony of Giant Meatballs with Ricotta: A Journey of Flavors and Textures**

Prepare to tantalize your taste buds with a culinary masterpiece that combines the hearty satisfaction of meatballs with the delicate creaminess of ricotta cheese. This extraordinary dish, bursting with a symphony of flavors and textures, will transport you to a realm of culinary bliss. Sink your teeth into the tender and juicy meatballs, expertly crafted with a blend of ground beef, pork, and veal, seasoned to perfection with a medley of aromatic herbs and spices. The ricotta cheese, with its smooth and velvety texture, adds a touch of richness and creaminess that elevates the meatballs to a new level of indulgence. Served atop a bed of savory tomato sauce, these giant meatballs become the centerpiece of a culinary masterpiece that will leave you craving more. Accompanying the main recipe are tempting variations that cater to diverse preferences and dietary restrictions. Discover the delightful flavors of turkey meatballs, the vegetarian delight of lentil meatballs, and the gluten-free option of almond flour meatballs, each offering a unique culinary experience. Embark on a culinary adventure with these giant meatballs with ricotta, and let your taste buds savor the symphony of flavors in every bite.

Let's cook with our recipes!

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.

PORK AND RICOTTA MEATBALLS



Pork and Ricotta Meatballs image

Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs.

Provided by Kay Chun

Categories     lunch, weekday, meatballs, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/2 cup/4 ounces whole-milk ricotta
1/2 cup/2 ounces grated Parmesan
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large egg
1/2 cup plain dry bread crumbs
1 pound ground pork

Steps:

  • Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
  • Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
  • Bake until golden and cooked through, about 15 minutes. Serve warm.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams

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

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.

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

JUMBO CHEESY ITALIAN MEATBALLS



Jumbo Cheesy Italian Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped(about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping

Steps:

  • Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
  • Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
  • Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
  • Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
  • You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

Tips:

  • Use a combination of ground beef and ground pork for the meatballs, as this will give them a more flavorful and moist texture.
  • Soak the bread in milk before adding it to the meatball mixture. This will help to bind the meatballs together and prevent them from becoming dry.
  • Grate the Parmesan cheese finely. This will help it to distribute evenly throughout the meatballs.
  • Season the meatballs generously with salt and pepper. This will help to enhance their flavor.
  • Brown the meatballs in a skillet before baking them in the oven. This will help to give them a crispy outer crust and a tender, juicy interior.
  • Serve the meatballs with your favorite sauce. Marinara sauce, tomato sauce, or Alfredo sauce are all great options.

Conclusion:

These giant meatballs with ricotta are a delicious and easy-to-make dish that is perfect for a party or a weeknight dinner. The meatballs are flavorful, moist, and tender, and the ricotta filling adds a creamy, cheesy richness. Serve the meatballs with your favorite sauce and enjoy!

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