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Ricotta Meatballs in Parmesan Cream

Ingredients
Meatballs
1 lb (450 g) ground beef (or half beef, half pork/veal)
3/4 cup whole-milk ricotta, well stirred
1/2 cup fresh breadcrumbs (or panko)
1 large egg
1/4 cup grated Parmesan
2 tbsp chopped parsley
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder (or 1 small clove, minced)
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes (optional)
1–2 tbsp olive oil (for searing)
Parmesan–spinach cream
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp flour
1 cup chicken broth (low sodium)
1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
1/2–3/4 cup finely grated Parmesan, to taste
3–4 oz baby spinach, roughly chopped
1 tsp Dijon mustard (optional, for depth)
1/2 tsp kosher salt, more to taste
1/4 tsp black pepper
Pinch nutmeg (optional)
Lemon wedge, to brighten (optional)
Parsley, for garnish

Instructions
Mix meatballs
In a bowl, combine ground meat, ricotta, breadcrumbs, egg, Parmesan, parsley, salt, pepper, garlic powder, onion powder, and red pepper flakes. Mix gently just to combine (overmixing toughens).
Shape
With damp hands, form 18–22 golf‑ball‑size meatballs. Chill 10 minutes to help them hold shape.
Brown
Heat a large skillet (oven-safe if finishing there) over medium–medium‑high. Add 1–2 tbsp olive oil. Brown meatballs in batches, turning to color most sides, 5–7 minutes total (they’ll finish in sauce). Transfer to a plate.
Make the cream sauce
In the same skillet, lower heat to medium. Add butter; when melted, add garlic and cook 30 seconds.
Sprinkle in flour; whisk 30–60 seconds.
Whisk in broth gradually, then cream. Simmer 2–3 minutes until slightly thick.
Stir in Parmesan, Dijon (if using), salt, pepper, and a pinch of nutmeg. Taste and adjust (you want savory but not too salty; cheese will add salt).
Add spinach and meatballs
Stir spinach into the sauce to wilt (30–60 seconds).
Nestle browned meatballs into the sauce with any juices. Simmer gently 8–10 minutes, turning once, until cooked through (165°F/74°C inside) and sauce is creamy. If it gets too thick, splash in a bit of broth or milk; if thin, simmer a minute uncovered.
Optional brightness: a small squeeze of lemon to finish.
Serve
Garnish with parsley and extra Parmesan. Great with buttered noodles, mashed potatoes, rice, polenta, or crusty bread.

Tips and swaps
Extra tender: let the breadcrumb sit 2–3 minutes with 1–2 tbsp milk before mixing.
Bake instead of pan-brown: arrange on an oiled sheet; bake 425°F (220°C) for 12–15 min, then simmer in sauce 5–7 min.
Lighter option: use ground turkey + 1 tbsp olive oil in the mix; keep the ricotta for moisture.
Tomato version: swap cream sauce for marinara; simmer meatballs 10–12 min and finish with a scoop of ricotta.

Make‑ahead
Shape meatballs up to 24 hours ahead (cover and chill) or freeze raw on a tray, then bag. Cook from thawed; add a couple minutes to simmer time.

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