Ricotta and Mushroom Meatballs (Printable Version)

Tender ricotta-mushroom meatballs simmered in rich tomato sauce, perfect for pasta or sandwiches.

# Ingredient List:

→ For the Meatballs

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→ For the Tomato Sauce

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→ To Serve

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# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat 2 tbsp olive oil in 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 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 and 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 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 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 Tips:

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  • The ricotta keeps these meatballs incredibly tender and moist inside
  • They capture that classic Italian-American comfort food vibe while being vegetarian
  • The mushroom base adds umami depth that makes you forget they are meatless
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  • Squeezing excess moisture from the ricotta and cooking mushrooms until dry prevents soggy meatballs
  • Letting the mixture rest for 10 minutes before shaping makes it easier to handle
  • Baking first then simmering keeps the meatballs intact while still absorbing sauce flavor
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  • Use a cookie scoop for uniform meatballs that cook evenly
  • Let the sauce simmer longer if you have time, it only gets better

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