Ricotta Meatballs Recipe (2024)

FAQs

What is the trick to keeping meatballs together? ›

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

If you know about meatballs you know that just about every homemade meatball recipe calls for eggs as a binding agent. After making a lot of meatball recipes, I think that the best egg substitute for meatballs is ricotta cheese. By using a good quality ricotta cheese you can have the perfect eggless meatballs.

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

I find that baking them and then finishing them in the sauce is the best method. Baking them ensures even cooking and browning as well as good flavor development. Throwing them into the sauce for a few minutes before serving flavors the sauce and keeps the meatballs moist and delicious.

Do you fry meatballs before putting in sauce? ›

You can brown the uncooked meatballs in a sauté pan before adding them to the sauce. You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook. We're diving into the pros of each approach, plus a few cons.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

You won't need more than an egg or two per every one to two pounds of meat. If you use too many eggs, you'll wind up with soggy, heavy meatballs. Yet with too little egg, the meatball won't hold its shape and will be on the dry side.

Commonly, fresh ricotta cheese can be made from cow's milk. However, it can also be made from goat, sheep, and water buffalo milk. Ricotta is made from whey, the liquid left over from the cheese-making process of other cheeses.

Ricotta cheese was traditionally made in Italy from the whey from sheep milk cheese, which was heated to denature and coagulate the whey proteins; the coagulated protein was scooped from the whey.

A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling.

Ingredients. Whey (from Milk), Pasteurised Cows' Milk, Salt, Lactic Acid, Citric Acid.