Name: Beef and Ricotta Meatballs with Spaghetti
Total time: 55 min
Ingredients: 1 pound 85 percent lean ground beef; ½ cup panko bread crumbs; 4 ounces (½ cup) whole-milk ricotta cheese, plus extra for serving; 1 large egg; 1 teaspoon Italian seasoning; 1 teaspoon table salt, plus salt for cooking pasta; ½ teaspoon granulated garlic; ¼ teaspoon red pepper flakes; 3 cups Rao's Homemade Marinara Sauce; 1 pound spaghetti

Why This Recipe Works

Ricotta added moisture and a delicate tangy-sweet dairy flavor to these tender meatballs. Roasting the meatballs was more hands-off than frying or simmering them on the stovetop, making this the perfect meatball recipe for a busy weeknight. A finishing dollop of ricotta cheese added creaminess to the pasta.

Before You Begin

We prefer Rao’s Homemade Marinara Sauce, but you can substitute other brands of marinara. These meatballs are inspired by the Classic Ball from The Meatball Shop in New York City. Serve topped with shredded fresh basil.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Spray 8-inch square baking pan with vegetable oil spray. Combine 1 pound ground beef, ½ cup panko bread crumbs, ½ cup whole-milk ricotta, 1 egg, 1 teaspoon Italian seasoning, 1 teaspoon table salt, ½ teaspoon granulated garlic, and ¼ teaspoon pepper flakes in large bowl. Mix with your hands until thoroughly combined. Form mixture into about twenty 1½-inch meatballs and transfer to prepared pan (meatballs will be touching). Roast until meatballs are browned and register 165 degrees, about 20 minutes. Pour 3 cups marinara sauce over meatballs, then continue to roast until sauce is bubbling all over, about 10 minutes.

Bring 4 quarts water to boil in large pot. Add 1 pound spaghetti and 1 tablespoon salt and cook, stirring often, until al dente.

Drain pasta and divide among individual bowls. Top each bowl with sauce and meatballs, dollop with extra ricotta, and serve.