Ricotta and Mushroom Meatballs with Tomato Sauce (Printable)

Tender ricotta-mushroom meatballs in rich homemade tomato sauce. Vegetarian Italian favorite ready in 1 hour.

# 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 x 14-ounce 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

# 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 6-8 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 16-18 golf ball-sized meatballs and place on the prepared baking sheet. Bake for 18-20 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 15-20 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 impossibly tender while mushrooms lend that deep savory umami we all crave
  • They freeze beautifully so you can pull together dinner faster than delivery arrives
  • Even confirmed carnivores ask for seconds without realizing there is no meat in sight
02 -
  • The mixture will feel softer than traditional meatballs but that is exactly right and what makes them so tender
  • Let the cooked vegetables cool before mixing or they will partially melt the ricotta
  • Do not skip the oven step even though it seems extra work because it creates better texture than pan frying
03 -
  • Wet your hands with cold water before shaping to prevent sticking
  • Use a cookie scoop for perfectly uniform meatballs that cook evenly

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