If you’re ready to level up your comfort food game, this Ricotta Meatballs Recipe is going to become an instant favorite at your table. Whether you’re setting out a cozy weeknight dinner or planning an Italian-inspired feast, these meatballs deliver melt-in-your-mouth tenderness thanks to creamy ricotta cheese. Every forkful is bursting with savory flavor, aromatic herbs, and the soul-warming touch of homemade marinara. Get ready to savor a perfect balance of rich, juicy meat and a soft, cloud-like bite—this is the meatball recipe you’ll want to share with everyone.
Ingredients You’ll Need
With just a handful of approachable ingredients, you can create truly memorable results. Each element in this Ricotta Meatballs Recipe plays a key role in bringing flavor, moisture, and that signature, irresistibly tender texture. Here’s what you’ll need—and why each one matters.
- Ground beef (or mix of beef and pork): Provides a hearty base with rich flavor; using a blend adds extra juiciness.
- Ricotta cheese: The not-so-secret ingredient that yields incredibly moist, tender meatballs.
- Grated Parmesan cheese: Boosts umami and brings a salty, nutty note to each bite.
- Breadcrumbs: Helps lock in moisture and gives the meatballs structure without making them dense.
- Egg: Binds everything together while keeping the mixture light.
- Garlic cloves (minced): Delivers bold, aromatic depth—fresh is best!
- Chopped fresh parsley: A splash of brightness and color to awaken the whole dish.
- Dried oregano: Brings classic Italian herb flavor—just a touch goes a long way.
- Salt: Enhances every ingredient and seasons the mixture perfectly.
- Black pepper: Adds subtle heat and a grounding note to the flavor profile.
- Marinara sauce: Your favorite jarred or homemade sauce creates the perfect finishing bath for these beauties.
- Olive oil (for browning): Achieves a deeply flavorful, golden crust before simmering.
How to Make Ricotta Meatballs Recipe
Step 1: Mix the Meatball Ingredients
Start by adding your ground meat, ricotta, Parmesan, breadcrumbs, egg, minced garlic, parsley, oregano, salt, and pepper to a large mixing bowl. Using your clean hands (the best tool for the job!), gently fold everything together just until combined. Be careful not to overmix—the ricotta meatballs recipe shines when you keep things tender and light.
Step 2: Form the Meatballs
With the mixture ready, scoop out enough to shape hearty, 1 1/2-inch meatballs. Roll them gently between your palms, making sure they hold together but aren’t packed too tightly. You’ll get about 16 meatballs, perfectly portioned for sharing—or keeping all to yourself, no judgment here!
Step 3: Brown the Meatballs
Warm a generous slick of olive oil in a large skillet over medium heat. Carefully nestle the meatballs into the pan, leaving some room to turn them. Let each side develop a beautiful golden crust, working in batches if needed, for about 5–6 minutes total. This step creates loads of flavor and keeps the centers deliciously moist.
Step 4: Simmer in Marinara
If there’s extra oil, spoon out most (but not all) for a lighter sauce. Pour in your marinara sauce, turning the meatballs gently to coat. Lower the heat, cover, and let the meatballs simmer softly for 15–20 minutes. The ricotta meatballs recipe finishes cooking as the flavors meld, giving you saucy, sublime meatballs from top to bottom.
Step 5: Serve and Enjoy
Once the meatballs are cooked through and bathed in that gorgeous sauce, it’s time to plate up! Whether atop pasta, tucked into a crusty roll, or spooned over creamy polenta, this Ricotta Meatballs Recipe promises unforgettable bites every time.
How to Serve Ricotta Meatballs Recipe
Garnishes
Finish your ricotta meatballs with a shower of extra grated Parmesan, a snip of fresh basil or parsley, or a drizzle of fruity olive oil. Each finishing touch brings its own pop of color and freshness, making the dish even more inviting.
Side Dishes
You can never go wrong with classic pairings like al dente spaghetti or buttery, cheesy polenta. For something lighter, try a zippy arugula salad, garlicky sautéed greens, or a warm, crusty bread to soak up all that luscious sauce.
Creative Ways to Present
Turn your ricotta meatballs recipe into a showstopper by serving the meatballs in mini sub rolls for a party, stuffing them into peppers for a cozy twist, or even layering them in a cheesy meatball bake. However you present them, these meatballs are always the star.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover meatballs (lucky you!), tuck them into an airtight container with plenty of sauce. They’ll keep beautifully in the fridge for up to 4 days, making lunches and busy-night dinners something to look forward to.
Freezing
This ricotta meatballs recipe freezes like a dream. Let the cooked meatballs cool, then arrange them in a single layer on a sheet pan to freeze. Once solid, transfer to a freezer bag or container, sauce and all. They’ll keep their flavor and texture for 2–3 months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the meatballs gently in a saucepan over low heat, stirring occasionally so they heat through without drying out. You can also microwave them, covered, in short bursts with a splash of extra sauce to keep them ultra-juicy.
FAQs
Can I use just beef, or do I need a meat blend?
Absolutely, you can use only ground beef and still get delicious results. A mix of beef and pork brings extra richness and tenderness, but this Ricotta Meatballs Recipe is just as wonderful with all beef if that’s what you have on hand.
Can I bake the meatballs instead of pan-frying?
Yes! Arrange the formed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–20 minutes. You’ll get golden, tender results with a bit less hands-on cooking—just transfer them to simmer in sauce afterward.
Is fresh ricotta necessary, or can I use store-bought?
Store-bought ricotta works perfectly for this ricotta meatballs recipe. Just be sure to choose a good-quality variety with a creamy texture, and if it’s very watery, drain off the excess liquid before mixing.
How do I keep the meatballs from falling apart?
The egg and breadcrumbs in the mix help the meatballs hold together. Be gentle when mixing and avoid packing them too tightly; this tricks helps maintain that signature delicate, tender structure.
Can I make these meatballs gluten-free?
Absolutely! Simply swap in your favorite gluten-free breadcrumbs for a version of this ricotta meatballs recipe that everyone can enjoy—no flavor compromised.
Final Thoughts
If you’ve been searching for a meatball to rave about, your hunt is over. Bring a little extra joy to your table and give this Ricotta Meatballs Recipe a try—you’ll find it earns rave reviews, every single time. Happy cooking!
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Ricotta Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 meatballs (about 4 servings)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
These Ricotta Meatballs are tender, flavorful, and perfect for a cozy Italian meal. Made with a blend of ground beef, ricotta cheese, and classic seasonings, these meatballs are pan-fried until golden and then simmered in marinara sauce for a comforting dish that pairs well with pasta or polenta.
Ingredients
Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 2 garlic cloves (minced)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 2 cups marinara sauce
- Olive oil (for browning)
Instructions
- Mix Meatball Ingredients: In a large bowl, combine the ground meat, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
- Form Meatballs: Shape the mixture into 1 1/2-inch meatballs.
- Brown Meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for about 5–6 minutes.
- Add Sauce: Remove excess oil, then add marinara sauce to the skillet. Cover and simmer for 15–20 minutes until cooked through.
- Serve: Enjoy warm with pasta, subs, or polenta.
Notes
- Ricotta adds moisture and tenderness to the meatballs, resulting in a lighter texture.
- For a healthier option, bake the meatballs at 400°F (200°C) for 18–20 minutes instead of pan-frying.
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 370
- Sugar: 4g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
