Homemade Italian Meatballs with Creamy Ricotta
These meatballs with pomodoro sauce and ricotta are inspired by the popular appetizer at Carrabba’s Italian Grill. It’s my favorite thing to order when I’m eating there. They have tender Italian meatballs, a rich tomato sauce, and creamy ricotta cheese.
This recipe is made with lean ground beef, simple seasonings, and a homemade pomodoro sauce. The meatballs simmer in the tomato sauce, allowing them to soak up all that delicious Italian flavor.
Whether you serve these meatballs as an appetizer or make them the star of dinner, they’re a delicious way to enjoy restaurant-inspired Italian food at home. The ricotta and Romano cheese on top make them extra special!
The Ingredients
Lean Ground Beef: Lean ground beef provides protein, iron, zinc, and vitamin B12. Choosing a lean variety helps reduce the saturated fat compared with higher-fat ground beef while still giving the meatballs plenty of flavor.
Italian Breadcrumbs: Breadcrumbs help bind the meatballs together and give them a tender texture. Using a measured amount helps keep the recipe balanced without making the meatballs too dense.
Egg: Eggs help hold the meatball mixture together. They also provide protein, vitamin B12, and other essential nutrients.
Parmesan Cheese: Parmesan adds a savory, nutty flavor to the meatballs. A small amount goes a long way, helping add flavor without needing a large quantity of cheese.
Garlic: Garlic gives the meatballs and sauce their classic Italian flavor. It adds plenty of taste without significantly increasing calories.
Italian Seasoning: This blend of herbs adds flavor to the meatballs without requiring extra oil or a lot of salt.
Crushed Tomatoes: Crushed tomatoes form the base of the homemade pomodoro sauce. They provide vitamin C, potassium, and lycopene, an antioxidant found in tomatoes.
Olive Oil: A small amount of olive oil helps sauté the garlic and adds richness to the sauce without needing much added fat.
Onion Powder: Onion powder provides a subtle savory flavor that complements the garlic and tomatoes.
Salt and Pepper: These seasonings enhance the natural flavors of the meat and tomatoes. Measuring the salt allows you to control how much sodium goes into the recipe.
Fresh Basil: Fresh basil adds a bright, aromatic finish to the pomodoro sauce. Fresh herbs are an easy way to boost flavor without adding many calories.
Part-Skim Ricotta Cheese: Ricotta provides a creamy texture and adds protein and calcium. Part-skim ricotta is a lighter option that still gives the dish its signature creamy topping.
Romano Cheese: Romano adds a bold, salty, tangy flavor that complements the tomato sauce and ricotta. A small sprinkle provides plenty of flavor.
Click here to track the points on your Weight Watchers app. The full nutrition information can be found at the bottom of the recipe card.
How to Make Homemade Italian Meatballs with Creamy Ricotta
In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, 2 cloves of minced garlic, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix gently until combined. Form into 12 evenly sized meatballs.
Heat a large nonstick skillet over medium heat. Add the meatballs and brown for about 5–7 minutes, turning gently to brown several sides. They do not need to be fully cooked yet. Transfer to a plate if your skillet is too small to prepare the sauce.
In the same skillet, reduce the heat to medium-low. Add the light butter and the remaining 2 cloves of minced garlic. Cook for 30–60 seconds, stirring constantly, until fragrant. Avoid browning the garlic.
Stir in the crushed tomatoes, onion powder, black pepper, and salt. Bring the sauce to a gentle simmer.
Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer over low heat for 15–20 minutes, or until the centers reach 160°F. Stir the sauce gently as needed to prevent sticking.
Stir the basil into the sauce. Divide the meatballs and sauce among four bowls. Top each serving with 2 tablespoons of part-skim ricotta and 1/2 tablespoon of Romano cheese.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs and pomodoro sauce ahead of time and store them together in an airtight container in the refrigerator for up to four days. Reheat them gently on the stovetop until heated through. Add the ricotta and Romano just before serving for the best texture.
Can I use jarred marinara sauce instead of homemade pomodoro sauce?
Absolutely. If you want to save time, you can substitute your favorite marinara sauce for the homemade pomodoro sauce. Look for a variety with a simple ingredient list and compare the calories and sodium if those are important to your meal plan.
What should I serve with meatballs and pomodoro sauce?
These meatballs are delicious served with a simple Italian salad, roasted vegetables, or steamed green beans. For a heartier meal, serve them over spaghetti or alongside a small piece of crusty bread. They also make a great appetizer when served in a shallow bowl with the ricotta spooned over the top.
Homemade Italian Meatballs with Creamy Ricotta
Ingredients
For the meatballs:
- 1 lb. 93% lean ground beef
- 1/4 cup Italian breadcrumbs
- 1 large egg
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the sauce:
- 28 oz. crushed tomatoes
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup fresh basil, chopped
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons grated Romano cheese
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, 2 cloves of minced garlic, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix gently until combined. Form into 12 evenly sized meatballs.
- Heat a large nonstick skillet over medium heat. Add the meatballs and brown for about 5–7 minutes, turning gently to brown several sides. They do not need to be fully cooked yet. Transfer to a plate if your skillet is too small to prepare the sauce.
- In the same skillet, reduce the heat to medium-low. Add the light butter and the remaining 2 cloves of minced garlic. Cook for 30–60 seconds, stirring constantly, until fragrant. Avoid browning the garlic.
- Stir in the crushed tomatoes, onion powder, black pepper, and salt. Bring the sauce to a gentle simmer.
- Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer over low heat for 15–20 minutes, or until the centers reach 160°F. Stir the sauce gently as needed to prevent sticking.
- Stir the basil into the sauce. Divide the meatballs and sauce among four bowls. Top each serving with 2 tablespoons of part-skim ricotta and 1/2 tablespoon of Romano cheese.
Notes
Here are some more low carb, Weight Watchers friendly recipes:
Grilled Chicken with Creamy Garlic Parmesan Sauce
Easy Chicken Fajita Foil Packets
Ground Chicken and Cabbage Stir Fry
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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