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Mini Ricotta Meatballs with Herbed Tomato Sauce

Delight in these bite-sized Mini Ricotta Meatballs enveloped in a savory tomato sauce, perfect for family gatherings or a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 cup ricotta cheese
  • 1/2 cup bread crumbs Use gluten-free if needed
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
For the Sauce
  • 2 cups tomato sauce
  • 1 tablespoon olive oil
  • Fresh herbs (basil or parsley) for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the ricotta cheese, bread crumbs, grated Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix everything together until well combined.
  3. With your hands, scoop out a small portion of the mixture and roll it into bite-sized balls—about the size of a golf ball.
Baking
  1. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes or until they are lightly golden.
Sauce Preparation
  1. While the meatballs are baking, heat the olive oil in a saucepan over medium heat and add the tomato sauce to let it simmer gently.
  2. Once the meatballs are baked, carefully add them to the simmering tomato sauce and let them soak in the flavors for an additional 5-10 minutes.
Serving
  1. Serve hot, garnished with fresh herbs like basil or parsley.

Notes

These meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.