Name: Ricotta Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound ground beef (80/20); ½ cup whole milk ricotta cheese; ¼ cup grated Parmesan cheese; ½ cup breadcrumbs; 1 egg; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley (or 1 tablespoon dried); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; 2 tablespoons olive oil (for pan-searing); 2 cups marinara sauce

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If you’ve ever dreamed of meatballs so tender they practically melt in your mouth, you’re in for a treat with this Ricotta Meatballs Recipe. Fluffy, flavorful, and utterly irresistible, these classic Italian meatballs get their cloud-like texture from a generous dose of creamy ricotta. Whether ladled over spaghetti, tucked into crusty bread, or simply savored with a spoonful of marinara, this dish promises pure comfort and old-school charm. Let’s turn your kitchen into a trattoria and whip up the kind of meatballs everyone fights over!

Ingredients You’ll Need

This Ricotta Meatballs Recipe keeps things simple but highlights ingredients that elevate both flavor and texture. Each component has a starring role, from the richness of the beef to the pillowy lightness of ricotta—don’t skip a thing! Here’s what you’ll need and why each one matters:

Ground beef (1 pound, 80/20): The perfect balance of fat ensures juicy, flavorful meatballs that stay tender and don’t dry out.
Whole milk ricotta cheese (½ cup): The creamy secret weapon for unbelievably soft and moist meatballs.
Grated Parmesan cheese (¼ cup): Adds salty, nutty depth and that umami kick every Italian meatball craves.
Breadcrumbs (½ cup): Binds everything together and helps soak up flavors, resulting in the perfect, fluffy texture.
Egg (1): Holds the mixture together, giving your meatballs structure without heaviness.
Garlic, minced (2 cloves): Delivers the classic pungent flavor that lifts every bite.
Chopped fresh parsley (2 tablespoons) or dried (1 tablespoon): Freshens and brightens the dish—fresh parsley is ideal, but dried works if needed!
Salt (1 teaspoon): Unlocks and enhances every flavor component in the mix.
Black pepper (½ teaspoon): A little heat and bite to balance the richness of the ricotta.
Italian seasoning (1 teaspoon): Adds a fragrant blend of herbs for authentic Italian flair.
Olive oil (2 tablespoons, for pan-searing): Lets you brown the meatballs, locking in flavor and adding a gorgeous golden crust.
Marinara sauce (2 cups): The essential finishing touch—choose your favorite homemade or store-bought for saucy goodness.

How to Make Ricotta Meatballs Recipe

Step 1: Mix the Meatball Base

In a large mixing bowl, gently combine the ground beef, ricotta cheese, Parmesan, breadcrumbs, egg, minced garlic, parsley, salt, black pepper, and Italian seasoning. Use your hands or a fork to bring everything together—just until combined. This step is all about being gentle: overmixing will make your meatballs dense instead of light and tender, so think of it as giving your ingredients a cozy, gentle hug.

Step 2: Shape the Meatballs

With clean hands or a small scoop, form the mixture into 1½-inch meatballs. Try to keep them uniform so they cook evenly. This is a great moment to get kids involved, and there’s just something extra satisfying about rolling your own batch of meatballs.

Step 3: Sear for Flavor

Heat the olive oil in a large skillet over medium heat. Working in batches, add the meatballs and sear on all sides until beautifully browned, about 6 to 8 minutes in total. You’re not cooking them all the way through yet—just building that flavorful crust which means more savory depth in every bite.

Step 4: Simmer in Marinara

Once all the meatballs are seared, remove them temporarily and carefully drain any excess oil from the pan. Pour in the marinara sauce, bring it to a simmer, and then nestle the seared meatballs back into the sauce. Cover and cook on low for 15 to 20 minutes, until the meatballs are fully cooked and incredibly tender. The sauce infuses the meatballs with extra moisture and deep tomato flavor—this is where the magic happens!

Step 5: Serve and Enjoy

When the meatballs are cooked through and the sauce is bubbling merrily, it’s time to enjoy your Ricotta Meatballs Recipe. Whether you’re piling them over pasta, spooning them onto warm bread, or just digging in with a fork, don’t forget plenty of sauce and a sprinkle of extra Parmesan for good measure!

How to Serve Ricotta Meatballs Recipe

Garnishes

The finishing touches turn a good dish into a great one! A shower of freshly grated Parmesan, a handful of torn basil leaves, or even a drizzle of good olive oil bring added flair to your Ricotta Meatballs Recipe. If you love a little heat, a sprinkle of crushed red pepper never hurts either.

Side Dishes

These luscious meatballs go with just about any Italian-inspired side. Try them over creamy polenta, next to a big green salad, or snuggled beside garlic bread. Classic spaghetti is always a hit, of course, and for a hearty meal, roasted vegetables or steamed broccolini add color and nutrition.

Creative Ways to Present

Think outside the pasta bowl! Tuck your Ricotta Meatballs Recipe in slider buns with a slice of mozzarella for delicious party bites, or layer them in a baked sub with extra sauce and melted cheese. You can even serve them as an appetizer with toothpicks and a side of extra marinara for dipping.

Make Ahead and Storage

Storing Leftovers

Any leftover Ricotta Meatballs Recipe can be stored in an airtight container in the fridge for up to three days. Make sure they’re submerged in sauce to keep them moist and prevent them from drying out—then just reheat for a quick, satisfying meal later in the week.

Freezing

For easy meal prep, let the meatballs cool completely, then transfer them (with some sauce) to a freezer-safe container or zip-top bag. They’ll keep beautifully for up to three months. The ricotta keeps them soft even after freezing, so don’t worry about losing any of that signature tenderness.

Reheating

To reheat, place your frozen or refrigerated meatballs and sauce in a saucepan and warm over low heat until piping hot, stirring occasionally. You can also microwave individual portions for convenience. Add a splash of water or stock if the sauce thickens too much.

FAQs

Can I use a different type Main Course

Absolutely! Ground turkey or chicken work beautifully and give you a slightly lighter spin. Just make sure you don’t overcook them, as lean meats can dry out more quickly than beef.

Is it possible to bake instead of pan-searing the meatballs?

Yes, you can! Place the formed meatballs on a parchment-lined baking sheet and bake at 400°F for about 20 minutes, then simmer in marinara sauce. Baking is a little less messy and still delivers a gorgeous outcome.

How do I prevent my meatballs from falling apart?

The right balance of breadcrumbs, egg, and gentle mixing is key. If the mixture seems too wet, add a tablespoon more breadcrumbs. Don’t skip the chilling step if your kitchen is warm—it helps the meatballs hold their shape.

Can I make this Ricotta Meatballs Recipe gluten-free?

Yes, simply swap out the regular breadcrumbs for your favorite gluten-free variety, and double-check that your marinara sauce is gluten-free. The results will still be light and pillowy thanks to the ricotta.

What’s the best kind of ricotta to use?

Whole milk ricotta is ideal for this recipe—it has the creamiest texture. If your ricotta is especially wet, drain off excess liquid with a cheesecloth or fine mesh strainer for the best results.

Final Thoughts

If you’re searching for your next crowd-pleaser, look no further. This Ricotta Meatballs Recipe brings classic Italian comfort to your table with every fluffy, saucy bite. Whether it’s a Sunday family dinner or a weeknight treat, I promise you’ll return to this recipe again and again. Give it a try and let these dreamy meatballs earn a regular spot in your heart (and your kitchen)!

Ricotta Meatballs Recipe

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4.5 from 14 reviews

Author: Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Ricotta Meatballs are tender, flavorful, and perfect for topping pasta or enjoying as a main dish. Made with a blend of ground beef, ricotta cheese, and Italian seasonings, these meatballs are seared to perfection, then simmered in marinara sauce for a delicious meal.

Ingredients

Scale

Meatballs:

1 pound ground beef (80/20)
½ cup whole milk ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning

For Cooking:

2 tablespoons olive oil (for pan-searing)
2 cups marinara sauce

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Instructions

Mix the Meatballs: In a large bowl, combine ground beef, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper, and Italian seasoning. Mix gently until just combined.
Form Meatballs: Shape the mixture into 1½-inch meatballs.
Seal Meatballs: Sear meatballs in olive oil in a skillet until browned.
Add Sauce: Remove meatballs, add marinara sauce to the skillet, then return meatballs to simmer.
Cook: Cover and cook for 15–20 minutes until meatballs are fully cooked.
Serve: Enjoy hot with pasta, bread, or over polenta.