Ricotta and Mushroom Meatballs (Printable Format)
Tender ricotta and mushroom meatballs simmered in rich tomato sauce. A satisfying vegetarian main perfect for pasta or hearty subs.
# What You Need:
→ Meatballs
01 - 9 oz fresh ricotta cheese
02 - 7 oz cremini or button mushrooms, finely chopped
03 - 2 tbsp 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 tbsp fresh parsley, chopped
09 - 1 tsp dried oregano
10 - 1 large egg
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
→ Tomato Sauce
13 - 2 tbsp olive oil
14 - 1 small onion, finely chopped
15 - 2 garlic cloves, minced
16 - 28 oz crushed tomatoes (2 cans)
17 - 1 tsp dried basil
18 - 1 tsp dried oregano
19 - 1/2 tsp sugar
20 - Salt and pepper to taste
→ To Serve
21 - Fresh basil leaves for garnish
22 - Extra grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat 2 tbsp olive oil in a skillet over medium heat. Add chopped mushrooms and onion. Sauté 6–8 minutes until softened and moisture evaporates. Stir in garlic and cook 1 minute. 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 18–20 minutes, turning once halfway, until golden and set.
05 - While meatballs bake, heat 2 tbsp 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 15–20 minutes, stirring occasionally, until slightly thickened.
07 - Gently transfer baked meatballs to the sauce. Simmer together 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 them incredibly moist while mushrooms add that perfect meaty texture
- They freeze beautifully so you can double the batch and always have dinner ready
02 -
- Overmixing the ricotta mixture can make meatballs tough, fold gently until just combined
- Letting the cooked vegetables cool completely prevents the egg from scrambling when you mix everything together
03 -
- Wet your hands slightly before shaping to prevent the mixture from sticking to your fingers
- Don't skip the sugar in the sauce, it balances the acidity of canned tomatoes perfectly