Ricotta Mushroom Meatballs Tomato Sauce (Printable version)

Tender ricotta-mushroom meatballs in homemade tomato sauce, ready in 1 hour.

# What you need:

→ For the Meatballs

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→ For the Tomato Sauce

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→ To Serve

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# How To:

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. Serve hot, garnished with fresh basil and extra Parmesan. Pair with spaghetti, polenta, or crusty bread.

# Expert Advice:

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  • The ricotta creates an incredibly tender texture that literally melts in your mouth
  • These meatballs are secretly packed with vegetables but taste indulgently rich
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  • Wet your hands with cold water before shaping meatballs to prevent sticking without adding extra oil
  • The meatballs will continue cooking slightly when transferred to the hot sauce, so don't overbake them
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  • Use a small ice cream scoop for perfectly uniform meatballs every single time
  • Simmering the meatballs in sauce instead of serving them separately keeps everything incredibly moist

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