Ricotta and Mushroom Meatballs (Printable)
Tender vegetarian meatballs with ricotta and mushrooms in homemade tomato sauce.
# What You’ll Need:
→ For the 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
→ For the Tomato Sauce
13 - 2 tbsp olive oil
14 - 1 small onion, finely chopped
15 - 2 garlic cloves, minced
16 - 28 oz crushed tomatoes (2 x 14 oz 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
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat 2 tbsp olive oil in a skillet over medium heat. Add the chopped mushrooms and onion. Sauté for 6–8 minutes until softened and moisture has evaporated. Stir in garlic and cook for 1 minute more. Remove from heat and let 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 and place on the prepared baking sheet. Bake for 18–20 minutes, turning once halfway, until golden and set.
05 - While the meatballs bake, heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook for 4 minutes until translucent. Add garlic and cook for 1 minute.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.
07 - Gently transfer baked meatballs to the sauce. Simmer together for 5 minutes to meld flavors.
08 - Serve hot, garnished with fresh basil and extra Parmesan. Pair with spaghetti, polenta, or crusty bread.
# Expert Advice:
01 -
- The ricotta keeps these meatballs incredibly moist and tender, never dry or crumbly like some vegetarian versions can be
- Mushrooms add that perfect umami depth that vegetarian dishes sometimes miss, making these satisfying enough for meat eaters
02 -
- Squeezing excess moisture from your cooked mushroom mixture prevents soggy meatballs that fall apart
- Letting the ricotta drain for 15 minutes before mixing makes a huge difference in texture
03 -
- Room temperature ricotta mixes more evenly and creates a smoother texture
- Let the meatballs rest on the baking sheet for 5 minutes before adding them to the sauce