Ricotta Meatballs Recipe

If you’re searching for deeply flavorful comfort food that manages to feel both indulgent and elegant, Ricotta Meatballs are your answer. Tender, pillowy, and rich with Italian herbs, these meatballs bring together the creaminess of ricotta, savory meats, and bright marinara sauce in a way that’s irresistible. Whether you plan to serve them atop a mound of pasta, pile them into soft sub rolls, or showcase them at your next party with a pile of fresh herbs, this recipe will convince you that the best meatballs don’t have to be complicated—just made with love.

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Ingredients You’ll Need

One of the best things about Ricotta Meatballs is that, while the flavors are complex and layered, the ingredients themselves are straightforward and accessible. Each item on this list plays a special role in creating that signature soft texture or boosting the savory, herby goodness.

• Marinara Sauce (32 oz.): Use a good-quality sauce to impart robust, tomatoey flavor—Rao’s or your favorite homemade version make excellent choices.
• Olive Oil (½ cup, divided): Adds richness, helps you achieve a beautifully browned crust, and infuses the dish with a classic Italian backbone.
• Ricotta Cheese (15 oz.): The star ingredient—this makes the meatballs melt-in-your-mouth tender and extra creamy.
• Garlic (4 cloves, minced): Offers savory depth and unmistakable Italian aroma both in the ricotta mix and when sautéing the onions.
• Dried Basil, Oregano, Parsley (1 teaspoon each): These dried herbs infuse the ricotta and the meatballs themselves with bright, aromatic flavor that lingers.
• Yellow Onion (1, finely diced): Once softened, the onion disappears into the mixture, giving moisture and a subtle sweetness to each bite.
• Egg (1, whisked): Binds the mixture together so the meatballs hold their shape without getting tough.
• Half and Half (½ cup): A touch of richness that keeps the interior moist; feel free to substitute with cream for extra decadence.
• Italian Breadcrumbs (½ cup): Help absorb moisture and keep the meatballs light and airy.
• Parmesan Cheese (½ cup, grated): Adds savory, nutty notes—grate it fresh for best results.
• Chopped Parsley (⅓ cup plus more for garnish): Brings a pop of color and aromatic freshness, both in the mix and as a finishing touch.
• Italian Seasoning (1 teaspoon): All-in-one spice mix that enhances the unmistakable Italian appeal.
• Mustard Powder (1 teaspoon): A surprising addition that brings subtle zest and complexity.
• Salt (1 teaspoon) & Pepper (½ teaspoon): Foundational seasoning to balance and elevate every element.
• Ground Chuck (1 lb., 80% lean): Offers rich, beefy flavor and the perfect fat content for tender meatballs.
• Ground Pork, Sausage, or Veal (½ lb.): Any of these options lend extra juiciness and depth—customize to your liking or what you have on hand.

How to Make Ricotta Meatballs

Step 1: Mix the Herb Ricotta

Start by combining your ricotta cheese with minced garlic, dried basil, oregano, and parsley. Stir until everything is creamy, fragrant, and beautifully flecked with green. This mixture not only sneaks up into tenderizing the meatballs but also gives you a luscious topping to dollop on later.

Step 2: Soften the Onion and Garlic

In a hot skillet, drizzle in a tablespoon of olive oil, then toss in your finely diced onion. Sauté for about 5 minutes until the onion softens and turns translucent, then add garlic for another minute—just until it smells inviting and golden. Let this mixture cool so it doesn’t start to cook the egg or meat in the next step.

Step 3: Make the Meatball Mixture

In a large mixing bowl, begin with the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and a generous scoop (about three-fourths) of your herb ricotta mix. Fold in your cooled onions and garlic. Now add the ground meats, seasoning them with salt and pepper before gently mixing everything with your hands. Don’t overdo it—a light touch means a lighter meatball!

Step 4: Shape and Rest the Meatballs

Roll the meat mixture into 1 ½-inch balls, aiming for uniform size so they cook evenly. Don’t pack them too tightly; you want them to stay pillowy. Place them on a tray or baking sheet, then slide the tray into the fridge for 15 minutes—this quick chill helps the meatballs hold their shape through browning.

Step 5: Brown the Meatballs

Heat the remaining olive oil in your skillet over medium-high, pouring in enough to cover the meatballs about halfway up the sides. Fry them in batches, making sure there’s space between each one for easy, gentle turning. Let each side crisp up for about 1 ½ minutes before moving them to a clean plate—this step builds rich, golden flavor.

Step 6: Simmer in Marinara Sauce

Carefully wipe excess oil from your skillet, then pour in all that beautiful marinara, plus a splash of water to keep it saucy (especially if you like things extra moist). Nestle the browned meatballs back into the sauce and gently spoon some liquid over the tops. Cook, partially covered, for 30 minutes on medium heat. Halfway through, use a small scoop or spoon to add dollops of your reserved herb ricotta mixture over each meatball, allowing it to melt languorously into the sauce.

Step 7: Garnish and Serve

Finish by sprinkling generous handfuls of fresh parsley across your Ricotta Meatballs. Serve immediately, preferably with friends or family—the aroma is too good not to share!

How to Serve Ricotta Meatballs

Garnishes

Ricotta Meatballs love a little extra flourish. A sprinkle of fresh parsley adds color and a subtle herbal lift, while a shaving of Parmesan cheese over the top brings a final layer of savory richness. For a little heat, don’t hesitate to finish with a twist of cracked black pepper or some chili flakes.

Side Dishes

These meatballs are fantastic when nestled onto a plate of buttery pasta, paired with a tangy arugula salad, or simply served alongside warm, crusty bread for sopping up every last drop of sauce. Roasted vegetables, like broccolini or zucchini, make a lovely counterpoint to the richness of the dish.

Creative Ways to Present

You can spoon Ricotta Meatballs into soft Italian rolls for ridiculously good meatball subs or serve them as a fun starter at your next get-together—just stick each meatball with a toothpick and watch them disappear. For a cozy twist, try layering leftover meatballs into a hearty baked pasta or grain bowl.

Make Ahead and Storage

Storing Leftovers

Once cooled, stash your Ricotta Meatballs and their sauce in an airtight container. They’ll keep in the fridge for up to three days, making weekday lunches or quick dinners a breeze.

Freezing

To freeze, spread cooled, browned meatballs (without sauce) on a baking sheet and freeze until firm, then transfer to a freezer bag. They’ll last for up to three months. To freeze sauced meatballs, portion them into containers, making sure everything is fully cooled before storing away.

Reheating

Thaw frozen meatballs overnight in the fridge if possible. Reheat gently on the stove in marinara sauce over low heat until hot throughout. For individual servings, you can warm them in the microwave or oven—just be mindful not to overheat, as a gentle reheat preserves that delicate texture.

FAQs

What’s the secret to making Ricotta Meatballs so tender?

The ricotta cheese is the not-so-secret weapon! It adds a cloud-like softness and prevents the meat from becoming too dense or dry, so your meatballs will be deliciously melt-in-your-mouth.

Can I use different ground meats in this recipe?

Absolutely! While a mix of ground chuck and pork (or sausage/veal) is classic, you can play with what you have on hand. Each combination brings its own nuance—all beef is robust, all pork is ultra-juicy, veal is subtle and tender. Mix and match to suit your palate.

Is it possible to make Ricotta Meatballs gluten-free?

Yes—just swap out the Italian breadcrumbs for gluten-free breadcrumbs of your choice. All the other ingredients are naturally gluten-free so you won’t miss a thing in taste or texture.

Can I bake or slow-cook instead of frying?

Definitely! Ricotta Meatballs adapt beautifully. You can brown them and then either bake with or without sauce, or pile them into a slow cooker to finish. The results are just as satisfying and you’ll have less hands-on time in the kitchen.

How do I avoid my meatballs from falling apart?

Don’t skip the chilling step! Letting the formed meatballs rest in the fridge for at least 15 minutes before cooking helps everything firm up. And when you mix the ingredients, keep a gentle touch—over-mixing can make them tough and prone to crumbling.

Final Thoughts

I hope you’re as thrilled as I am to dig into a plate of these Ricotta Meatballs. Whether you’re serving up a weeknight comfort meal or impressing guests at a dinner party, this recipe has a way of bringing everyone to the table and leaving them happy. Give it a try—you just might discover your new much-loved classic.