Hearthside Ricotta Meatballs
Hello, my lovelies!
The skillet is singing, the Parmesan is vanishing at a suspicious rate, and Bo has already asked twice whether “just a taste” counts as quality control.
Today’s Featured Recipe is a proper comfort supper: tender ricotta meatballs, browned and finished in Parmesan cream with spinach. Serve them over noodles or mash, and keep some bread nearby. You won’t want to leave that sauce behind.
Gather your ingredients
Makes approximately 18–22 meatballs.
For the meatballs
- 1 lb (450 g) ground beef
- ¾ cup whole-milk ricotta, stirred
- ½ cup breadcrumbs or panko
- 1 large egg
- ¼ cup grated Parmesan
- 2 tablespoons chopped parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder, or 1 small garlic clove, minced
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes, optional
- 1–2 tablespoons olive oil, for browning
For the sauce
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½–¾ cup finely grated Parmesan
- 3–4 oz baby spinach, roughly chopped
- 1 teaspoon Dijon mustard, optional
- Up to ½ teaspoon kosher salt, to taste
- ¼ teaspoon black pepper
- A pinch of nutmeg, optional
- A lemon wedge, optional
- Extra parsley and Parmesan, to finish
Aprons on
1. Mix gently
Combine all the meatball ingredients except the olive oil. Mix only until everything comes together.
We’re making supper, not kneading bread. Too much enthusiasm here makes tough little cannonballs.
2. Shape and chill
With damp hands, shape the mixture into approximately 18–22 evenly sized meatballs. Refrigerate for 10 minutes to help them hold their shape.
Use the pause to clear your counter and discourage anyone from inspecting the ingredients with a spoon.
3. Brown in batches
Heat the olive oil in a large skillet over medium to medium-high heat. Brown the meatballs in batches, turning gently, for about 5–7 minutes per batch.
They don’t need to be cooked through yet. Transfer them to a plate while you make the sauce.
4. Build the Parmesan cream
Reduce the heat to medium. Melt the butter in the skillet, add the garlic, and stir for about 30 seconds without letting it burn.
Whisk in the flour and cook for 30–60 seconds. Gradually whisk in the broth, followed by the cream. Simmer gently for 2–3 minutes until slightly thickened.
Stir in the Parmesan, pepper, and optional Dijon and nutmeg. Taste before adding the salt; the cheese already brings plenty of its own.
5. Bring everything together
Stir in the spinach and let it wilt. Return the meatballs and their collected juices to the skillet.
Simmer gently for approximately 8–10 minutes, turning once, until cooked through. Timing is a guide—not a substitute for a thermometer.
Ground-beef meatballs must reach 160°F (71°C) in the centre. The same minimum applies to ground pork or veal; ground turkey or chicken needs 165°F (74°C), following USDA food-safety guidance.
If the sauce becomes too thick, loosen it with a little broth. Finish with a small squeeze of lemon if you’d like a brighter edge to the cream.
Bring it to the table
Scatter over parsley and extra Parmesan. Spoon the meatballs and sauce over buttered noodles, mashed potatoes, rice, or polenta—or serve with crusty bread for dipping.
My vote? Noodles, a generous spoonful of sauce, and a seat somewhere warm.
With love, laughter, and Parmesan on my apron,
Elsie Harrowell Head Chef of the Mughouse
Pull up a seat. There’s always room for one more at our table.
