Twelve ingredients and under an hour, all in one baking dish.
The meatballs never touch a frying pan. They bake right in the marinara at a high heat, which browns their tops while the sauce underneath keeps their bottoms soft.
Ricotta Goes In Twice
Ricotta goes into this dish in two places: INSIDE THE MEATBALLS AND AS VISIBLE WARM DOLLOPS IN THE SAUCE. So the three-quarter cup is split, and the second half goes in near the very end.
Before anything else
2 cups MARINARA spread over a lightly oiled 9-by-13-inch dish
The sauce is the bed the meatballs bake on. Oven at 425°F.
Into the mix
1 1/2 lb 85% LEAN GROUND BEEF with 1/2 cup RICOTTA, 1 EGG, 1/2 cup PARMESAN, 1/2 cup BREADCRUMBS, 2 GRATED GARLIC CLOVES, 2 tbsp PARSLEY, 1 tsp ITALIAN SEASONING, 1 tsp SALT and 1/2 tsp PEPPER
MIXED JUST UNTIL COMBINED. This is the first ricotta, and it is what keeps the meat soft through a hot oven.
Into the sauce
18 LARGE MEATBALLS and a light drizzle of 1 tbsp OLIVE OIL
The oil on top helps the crust form without a frying pan.
22 to 26 minutes
Nothing - the oven does the work
BAKED UNTIL THE CENTERS REACH 160°F AND THE TOPS ARE DEEPLY BROWNED. Measure that in the centre of a meatball.
The last 3 to 4 minutes
The remaining 1/4 cup RICOTTA, dolloped between the meatballs
Back in only long enough TO WARM. Then 2 tbsp more PARMESAN and more PARSLEY. Leftovers are refrigerated promptly because of the ricotta.
Why This Recipe Works
- Ricotta in the mix keeps a lean-ish beef meatball moist through a hot oven.
- Mixing only until combined stops the meat tightening into dense balls.
- Baking at 425F in a single layer gives the deeply browned tops without any frying.
- The sauce beneath protects the undersides and gathers the meat juices as it bakes.
- Holding back a quarter cup of ricotta for the end gives the white dollops you can see.
Ingredient Notes
- 85% lean ground beef
- A pound and a half. Beef is what sets the 160°F target.
- Whole-milk ricotta, divided
- Three quarters of a cup: half a cup into the meat, a quarter cup kept back for the dollops on top.
- Parmesan
- Half a cup in the mix, with two tablespoons more for the finish.
- Marinara sauce
- Two cups spread under the meatballs before they go in the oven.
How to Make It
Oven at 425°F, marinara spread in the oiled dish
Heat the oven to 425°F. Lightly oil a 9-by-13-inch baking dish and spread the marinara over the bottom.
Beef mixed with half a cup of ricotta and the seasonings
Mix the beef with 1/2 cup of the ricotta, the egg, Parmesan, breadcrumbs, garlic, parsley, Italian seasoning, salt and pepper, just until combined.
Eighteen large meatballs set in the sauce
Shape into 18 large meatballs, arrange them in the sauce and drizzle lightly with olive oil.
Baked until 160°F in the centre and deeply browned
Bake 22 to 26 minutes, until the centres reach 160°F and the tops are deeply browned.
Last ricotta dolloped in, warmed, then Parmesan and parsley
Dollop the remaining 1/4 cup ricotta between the meatballs, return to the oven for 3 to 4 minutes to warm, then finish with Parmesan and parsley.
Success Tips
- Wet your hands before rolling so the soft ricotta mixture doesn't stick.
- Space the meatballs so hot air reaches every top; crowded ones steam instead of browning.
- Check one meatball from the middle of the dish, where they cook slowest.
Serving Ideas
Six servings of three meatballs each, straight from the dish, with the red sauce around them, the warm ricotta dollops between them, grated Parmesan and plenty of chopped parsley.
Frequently Asked Questions
Can I use a different ground meat?
This recipe is written for 85% lean ground beef, cooked to 160°F. Another meat would need its own safe temperature, so it isn't part of this version.
Why is the ricotta split?
Half a cup goes into the meat to keep it tender. The last quarter cup is dolloped on for the final few minutes so it stays soft, white and visible between the meatballs.
How should leftovers be stored?
Refrigerate them promptly, since the dish contains ricotta, and reheat until piping hot.
