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Ricotta Meatball Skillet

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A warm and savory skillet dish featuring crispy meatballs nestled in garlicky crushed tomatoes and creamy ricotta, perfect for sharing with loved ones.

Ingredients

Scale
  • 500g ground beef
  • 1 cup ricotta cheese
  • 1/3 cup breadcrumbs
  • 1 egg
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups crushed tomatoes
  • 1 tbsp olive oil
  • 1/2 cup whole milk ricotta for topping
  • Fresh parsley for garnish

Instructions

  1. Combine ground beef, ricotta, breadcrumbs, egg, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper in a large bowl. Mix gently until just combined.
  2. Roll the mixture into 1.5-inch balls using about 2 tablespoons per meatball, forming approximately 16–18 meatballs.
  3. Heat olive oil in a cast iron skillet over medium-high heat. Sear meatballs 2–3 minutes per side until browned. Remove and set aside.
  4. Add crushed tomatoes, season, scrape up browned bits, and simmer for 5 minutes until thickened.
  5. Return meatballs to the skillet, spoon sauce over them, cover, and simmer on medium-low for 15–20 minutes until cooked through.
  6. Spoon dollops of whole milk ricotta between the meatballs. Cover for 3–4 minutes to warm through.
  7. Top generously with fresh chopped parsley and serve immediately from the skillet with bread, pasta, or rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze meatballs separately from the sauce for up to a month.

Nutrition

Find it online: https://recypez.com/ricotta-meatball-skillet/

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