Baked Meatballs in Marinara with Whipped Ricotta

Serving:
Serve hot, directly from the skillet, with pasta, crusty bread, polenta, or zucchini noodles.

Pair with a side of garlic bread or a simple green salad for a complete meal.

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat, adding a splash of water or extra marinara if needed.

Freezing:
Freeze raw or cooked meatballs for up to 3 months in a sealed bag.

If freezing cooked meatballs, store them separately from the sauce for best texture.

Variations
Spicy Version: Add ½ teaspoon crushed red pepper flakes to the meatball mixture for a kick.

Cheesy Upgrade: Stir grated mozzarella into the sauce before serving.

Low-Carb Option: Serve with zucchini noodles or cauliflower mash instead of pasta.

FAQ
Can I make this recipe ahead of time?
Yes! You can prepare the meatballs and refrigerate them up to a day in advance before baking. The sauce and ricotta can also be prepped ahead.

What can I use instead of ricotta?
You can replace ricotta with mascarpone, whipped cream cheese, or a dollop of Greek yogurt for a tangy twist.

Can I cook the meatballs on the stovetop instead of baking?
Yes! Sear the meatballs in a little olive oil over medium heat for 5-7 minutes, then simmer them in marinara until fully cooked.

This Baked Meatballs in Marinara with Whipped Ricotta recipe is the perfect combination of comfort and elegance, making it a fantastic choice for an easy weeknight dinner or a cozy weekend meal. Enjoy!