Ricotta Meatballs in Sauce are tender, melt-in-your-mouth Italian-style meatballs infused with creamy ricotta cheese and simmered in a rich tomato sauce. The ricotta adds a delicate texture, making these meatballs incredibly soft and flavorful. This dish is perfect for serving over pasta, with crusty bread, or as an appetizer.
Why You’ll Love This Recipe
- Ultra Tender: Ricotta makes the meatballs light and soft.
- Rich and Flavorful: Slow-simmered in a delicious homemade tomato sauce.
- Versatile Dish: Serve with pasta, polenta, or on a sandwich.
- Easy to Make: Simple ingredients with big flavors.
- Meal-Prep Friendly: Freezes and reheats beautifully.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (Italian-style or panko)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh parsley, chopped
- ½ teaspoon red pepper flakes (optional)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil (or fresh basil leaves)
- 1 teaspoon sugar (optional, to balance acidity)
- ½ teaspoon red pepper flakes (optional)
Directions
1. Make the Meatballs
- In a large bowl, mix ground beef, ricotta, Parmesan, breadcrumbs, egg, garlic, salt, black pepper, oregano, parsley, and red pepper flakes.
- Gently mix until just combined (avoid over-mixing to keep them tender).
- Roll the mixture into 1 ½-inch meatballs and place them on a baking sheet.
2. Cook the Meatballs
- Pan-Fry Method: Heat 2 tablespoons olive oil in a skillet over medium heat. Sear the meatballs for 3-4 minutes per side until browned. Remove and set aside.
- Baking Method: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 15 minutes until golden brown.
3. Make the Tomato Sauce
- In the same skillet, heat 2 tablespoons olive oil over medium heat.
- Add onion and cook until soft (about 5 minutes). Stir in garlic and cook for 30 seconds.
- Pour in crushed tomatoes, salt, black pepper, basil, and sugar (if using).
- Simmer for 10 minutes, stirring occasionally.
4. Simmer the Meatballs
- Add the browned meatballs to the sauce and gently stir to coat.
- Cover and simmer on low heat for 20 minutes, allowing the flavors to meld.
5. Serve and Enjoy
- Garnish with fresh basil and extra Parmesan.
- Serve with pasta, crusty bread, or over creamy polenta.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Meatballs: Add more red pepper flakes for extra heat.
- Cheesy Surprise: Place a small mozzarella cube inside each meatball for a gooey center.
- Herb Variation: Use fresh basil or thyme for different flavors.
- Turkey or Chicken Meatballs: Substitute ground beef with ground turkey or chicken.
- Creamy Tomato Sauce: Stir in ½ cup heavy cream for a richer sauce.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze cooked meatballs and sauce for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in a skillet over low heat or microwave in short intervals.
FAQs
What makes these meatballs so soft?
Ricotta cheese adds moisture and lightens the texture, making the meatballs extra tender.
Can I make the meatballs ahead of time?
Yes! Shape the meatballs and refrigerate them for up to 24 hours before cooking.
Can I use store-bought tomato sauce?
Yes! If short on time, use a good-quality marinara sauce instead of making your own.
What’s the best way to serve ricotta meatballs?
With spaghetti, crusty Italian bread, polenta, or even as a meatball sub.
Do I have to brown the meatballs first?
Browning adds flavor, but you can cook them directly in the sauce for a softer texture.
Can I make this dish gluten-free?
Yes! Use gluten-free breadcrumbs or substitute with almond flour.
How do I keep my meatballs from falling apart?
Use the right ratio of ingredients and avoid over-mixing. Chilling them before cooking also helps.
Can I add wine to the sauce?
Yes! Deglaze the pan with ½ cup red wine before adding the tomatoes for extra depth.
Can I air-fry the meatballs?
Yes! Air-fry at 375°F (190°C) for 12-15 minutes until golden brown.
What’s the best cheese for topping?
Parmesan, Pecorino Romano, or shredded mozzarella all work well.
Conclusion
Ricotta Meatballs in Sauce are a rich, comforting dish that brings together the softness of ricotta-infused meatballs with a flavorful tomato sauce. Whether served over pasta or with crusty bread, this meal is an absolute delight. Try it today and enjoy a taste of authentic Italian comfort food!
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These Ricotta Meatballs in Sauce are incredibly tender, light, and packed with flavor! Made with a combination of ground beef, creamy ricotta, and parmesan, these meatballs melt in your mouth as they simmer in a rich, homemade tomato sauce. Perfect for serving over pasta, polenta, or crusty bread, this dish is a true Italian comfort food favorite!
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef & pork)
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese, grated
- 1/2 cup breadcrumbs (panko or Italian-style)
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 cup fresh parsley, chopped
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt & black pepper to taste
- 1/2 cup water or chicken broth
Instructions
1. Prepare the Meatballs:
- In a large bowl, mix together ground beef, ricotta, parmesan, breadcrumbs, egg, salt, pepper, garlic powder, oregano, and parsley until just combined.
- Roll into 1 ½-inch meatballs and place on a baking sheet.
2. Brown the Meatballs (Optional but Recommended):
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear meatballs for 2-3 minutes per side, until browned.
- Remove and set aside (they will finish cooking in the sauce).
3. Make the Tomato Sauce:
- In the same skillet, heat 2 tbsp olive oil and sauté onions until soft (about 5 minutes).
- Add garlic and cook for 30 seconds, until fragrant.
- Stir in crushed tomatoes, basil, red pepper flakes, salt, and black pepper.
- Add water or broth, then bring to a simmer.
4. Simmer the Meatballs:
- Carefully place meatballs into the sauce, ensuring they are covered.
- Cover and simmer over low heat for 20-25 minutes, until meatballs are cooked through and tender.
5. Serve & Enjoy:
- Garnish with extra parmesan and fresh basil.
- Serve over pasta, polenta, or with crusty bread.
Notes
- Want extra creaminess? Stir in ¼ cup heavy cream into the sauce before serving.
- No breadcrumbs? Use crushed crackers or a slice of soaked bread instead.
- Make-ahead: Store in the fridge for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering / Pan-Frying
- Cuisine: Italian
