If there’s one classic Italian comfort food I’ll never get tired of making (and eating!), it’s Ricotta Meatballs. These beauties are irresistibly tender and juicy, thanks to the luxurious addition of ricotta cheese in the mix. Perfect for a cozy weeknight dinner or an impressive gathering, Ricotta Meatballs simmer in a vibrant marinara sauce until they become little pillows of savory goodness, ready to soak up every bit of flavor. Whether you pile them high on spaghetti, nestle them onto a hoagie roll, or just enjoy with a spoon straight from the pot (I won’t judge), this recipe belongs in every home cook’s repertoire.
Ingredients You’ll Need
You might be surprised at how a humble list of everyday ingredients comes together to create such crave-worthy Ricotta Meatballs. Every component brings something special: think juicy meat, creamy ricotta, sharp Parmesan, and zesty herbs for a flavor profile that sings in every bite.
- Ground beef (or a mix of beef and pork): This forms the hearty base and brings rich, savory flavor.
- Ricotta cheese: The secret weapon—ricotta ensures each meatball stays moist, tender, and light.
- Grated Parmesan cheese: Adds that sharp, nutty finish and depth to the mix.
- Breadcrumbs: They help bind everything together and soak up the juices for a soft but substantial bite.
- Large egg: Essential for binding, keeping each meatball together as it cooks.
- Garlic (minced): A couple of fresh cloves bring the irreplaceable kick of garlic throughout.
- Fresh parsley (chopped): Brightens up the mix and adds a fleck of color (plus that unmistakable herby aroma).
- Dried oregano: Classic Italian flavor you just can’t skip—just a dash brings the whole thing together.
- Salt: Enhances every ingredient and ensures that bold, robust taste.
- Black pepper: Adds just a hint of heat and complexity.
- Olive oil: For searing, giving the Ricotta Meatballs a gorgeous golden crust before simmering.
- Marinara sauce: Rich, tomatoey, and perfectly seasoned—it becomes the cozy hot tub for your meatballs.
How to Make Ricotta Meatballs
Step 1: Prepare the Meatball Mixture
Start by grabbing your largest mixing bowl to ensure you have plenty of space for all that goodness. Combine the ground meat, creamy ricotta, sharp Parmesan, breadcrumbs, egg, fragrant garlic, fresh parsley, oregano, salt, and pepper. Use your hands (they really are the best tool for this job!) to gently mix everything until just combined. Be careful not to overwork the mixture—stirring too much can make the Ricotta Meatballs dense instead of wonderfully tender.
Step 2: Shape the Meatballs
With damp hands, scoop out about two tablespoons of mixture and gently roll it between your palms to form a ball—about 1 1/2 inches wide. Set each finished meatball on a tray or plate as you go. Working with wet hands keeps the mixture from sticking and helps you shape perfectly smooth Ricotta Meatballs every time.
Step 3: Sear for Flavor
Pour olive oil into a large skillet and warm it over medium heat. Once shimmering, add the meatballs in a single layer, working in batches to avoid overcrowding. Give each a good sear on all sides until they develop a deep golden crust, about 5 to 7 minutes. This step locks in moisture and adds a lovely bite to the finished Ricotta Meatballs.
Step 4: Simmer in Marinara Sauce
Gently transfer the browned meatballs into a big pot of simmering marinara sauce. Let them cook, partially covered, for about 20 minutes. As they bubble away, the flavors mingle, and the sauce infuses every bite. The meatballs will finish cooking through and become extra tender—hold back and don’t peek too often!
Step 5: Serve and Savor
When ready, spoon the Ricotta Meatballs (and plenty of that glorious sauce) over your favorite base, whether it’s spaghetti, buttery polenta, or a hunk of toasty bread. Garnish with a shower of Parmesan and a sprinkle of fresh parsley for the finishing touch.
How to Serve Ricotta Meatballs
Garnishes
A sprinkle of freshly grated Parmesan cheese and a handful of torn basil or parsley leaves makes your Ricotta Meatballs look as mouthwatering as they taste. If you want even more zing, a drizzle of good olive oil and a few grinds of black pepper work wonders just before serving.
Side Dishes
Ricotta Meatballs are right at home atop a bed of al dente spaghetti, but they’re equally happy cozied up next to soft polenta or nestled in a toasted hoagie roll for the ultimate meatball sub. Pair them with a crisp green salad or some garlic bread to round out the meal and mop up every drop of sauce.
Creative Ways to Present
For parties or buffet-style gatherings, try plating Ricotta Meatballs with fancy toothpicks for easy, saucy bites. Want to impress? Serve them family-style in a rustic pot or Dutch oven straight to the table, letting everyone help themselves. They also shine in sliders or tucked into pita bread with a swipe of pesto or tzatziki!
Make Ahead and Storage
Storing Leftovers
Let your Ricotta Meatballs cool completely, then pack them into an airtight container with extra marinara sauce (to keep them moist!). Store them in the fridge for up to 4 days and savor quick, delicious lunches or dinners all week long.
Freezing
Ricotta Meatballs freeze beautifully. Arrange them (either raw or already cooked in sauce) on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag or airtight container. They’ll keep their magic for up to three months, making homemade comfort food as easy as opening the freezer.
Reheating
To reheat, gently simmer the Ricotta Meatballs in a saucepan over low heat until warmed through, adding a splash of extra sauce or water if needed. For a hands-off approach, cover and warm them in a 325°F oven. Avoid microwaving if possible; it can toughen the meatballs and dry out the sauce.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work beautifully in place of beef or pork. Just keep an eye on them while cooking—leaner meats can dry out more quickly, so the ricotta is especially helpful for keeping the meatballs nice and moist.
What’s the best way to get evenly sized meatballs?
For consistently shaped Ricotta Meatballs, use a cookie scoop or a heaping tablespoon. Roll them gently with damp hands—the less you handle them, the lighter they’ll turn out!
Do I have to sear the meatballs before simmering in sauce?
Searing builds an irresistible crust and deeper flavor, but if you’re in a pinch or want to skip extra oil, simply drop the meatballs directly into the sauce to poach. They’ll stay super tender and still taste fantastic.
Can I make these gluten-free?
Yes! Just substitute your favorite gluten-free breadcrumbs in place of regular ones. Everything else remains exactly the same, and you’ll still achieve that classic Ricotta Meatballs texture.
How do I know when the meatballs are cooked through?
After simmering in sauce for about 20 minutes, slice one in half—the center should be moist but no longer pink. If you’re more precise, the internal temperature should register 165°F on an instant-read thermometer.
Final Thoughts
There’s something truly special about homemade Ricotta Meatballs—the kind of dish that brings smiles to the table and makes any night feel a little more celebratory. Once you master this recipe, you’ll find yourself reaching for it again and again. I hope you fall in love with these tender, saucy bites as much as I have. Dig in, and happy cooking!
Print
Ricotta Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 18 meatballs (about 6 servings)
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
These Ricotta Meatballs are a tender and flavorful twist on the classic Italian dish. The addition of ricotta cheese keeps them moist and adds a creamy richness. Perfect served over pasta or with crusty bread, they are sure to become a family favorite!
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 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 2 tablespoons olive oil
- 3 cups marinara sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine ground meat, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
- Shape the Meatballs: Roll the mixture into 1 1/2-inch meatballs and place on a tray.
- Brown the Meatballs: Heat olive oil in a skillet. Sear meatballs until browned on all sides.
- Cook in Marinara: Transfer browned meatballs to marinara sauce and simmer for 20 minutes until cooked through.
- Serve: Enjoy hot with pasta, bread, or polenta.
Notes
- Meatballs freeze well.
- Substitute turkey or chicken for a lighter option.
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 310
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg
