Ricotta Meatballs

Why You’ll Love This Recipe

I appreciate how soft and flavorful these meatballs turn out. The ricotta mixture adds moisture and a delicate texture that makes them stand out from traditional versions. I also like that the combination of ground chuck and pork creates the perfect balance of richness and flavor.

Another reason I keep coming back to this recipe is its versatility. I can serve these meatballs over pasta, in a toasted sub roll, or even on their own with extra sauce and crusty bread. They’re perfect for gatherings or for making ahead and reheating throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

32 oz. marinara sauce
1/2 cup olive oil (divided)
15 oz. ricotta cheese
1 teaspoon garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 yellow onion, finely diced
3 cloves garlic, minced
1 egg, whisked
1/2 cup half and half (or cream)
1/2 cup Italian breadcrumbs
1/2 cup Parmesan cheese
1/3 cup roughly chopped parsley (plus more to garnish)
1 teaspoon Italian seasoning
1 teaspoon mustard powder
1 teaspoon salt
1/2 teaspoon pepper
1 lb. ground chuck (80% lean)
1/2 lb. ground pork (or ground sausage or veal)

Directions

I start by preparing the herb ricotta mixture. In a bowl, I combine the ricotta cheese with 1 teaspoon minced garlic, dried basil, oregano, and dried parsley. I mix it well and set it aside.

Next, I heat 1 tablespoon of olive oil in a skillet over medium heat. I add the finely diced onion and cook it for about 5 minutes until softened. Then I add the minced garlic and cook for one more minute. I remove the mixture from heat and let it cool.

In a large bowl, I combine the whisked egg, half and half, breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and 3/4 cup of the prepared herb ricotta mixture. I add the cooled onion and garlic mixture and stir everything together.

I season the ground chuck and ground pork with salt and pepper, then add the meat to the bowl. Using my hands, I gently mix everything until just combined, being careful not to overwork the meat.

I roll the mixture into 1 1/2-inch meatballs and place them in the refrigerator for 15 minutes to help them firm up.

In a large skillet, I heat the remaining olive oil over medium-high heat, using enough to cover the meatballs almost halfway. I brown the meatballs in batches, giving each enough space to rotate easily. I brown them for about 1 1/2 minutes per side, then remove them with kitchen tongs and set aside.

I carefully remove excess oil from the skillet and add the marinara sauce. Since the sauce thickens as it cooks, I add about 1/4 cup or more water to keep it from becoming too thick.

I return the meatballs to the skillet and spoon sauce over the top. I cook them over medium heat for 30 minutes, partially covered. During the last 15 minutes, I use a small scoop to dollop the remaining herb ricotta mixture on top and allow it to heat through.

Before serving, I garnish with additional parsley.

Servings and Timing

This recipe makes approximately 43 meatballs, depending on size. It serves about 8 to 10 people.

Prep time: about 25 minutes
Cook time: about 45 minutes
Total time: 1 hour 10 minutes

I often make a large batch because they freeze beautifully and are great for future meals.

Variations

When I want a lighter version, I substitute ground turkey for the beef and pork. If I’m looking for extra richness, I use ground veal in place of pork.

Sometimes I bake the meatballs at 400°F for about 20 minutes instead of browning them on the stovetop. I also enjoy adding a pinch of red pepper flakes for subtle heat.

For a creamy twist, I stir a spoonful of ricotta directly into the marinara sauce before adding the meatballs.

storage/reheating

I store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, which makes them even more delicious the next day.

To reheat, I warm them gently on the stovetop over medium-low heat until heated through. I can also microwave individual portions, covering them to prevent splatter.

These meatballs freeze very well. I let them cool completely before freezing in a sealed container for up to 3 months. I thaw them overnight in the refrigerator before reheating.

FAQs

What makes ricotta meatballs different?

I find that ricotta makes the meatballs much softer and more tender compared to traditional recipes that use only breadcrumbs and egg.

Can I bake these instead of frying?

Yes, I can bake them at 400°F for about 20 minutes or until cooked through, then finish them in the sauce.

How do I keep the meatballs from becoming tough?

I gently mix the meat just until combined and avoid overworking it, which helps keep the texture tender.

Can I make the mixture ahead of time?

I can prepare the meat mixture up to 24 hours in advance and keep it covered in the refrigerator before shaping and cooking.

What should I serve with ricotta meatballs?

I like serving them over spaghetti, alongside garlic bread, or even inside toasted hoagie rolls for hearty meatball sandwiches.

Conclusion

I find these Ricotta Meatballs to be the perfect balance of tender texture and bold flavor. The creamy herb ricotta topping adds a special touch that makes this dish stand out from classic versions. Whenever I prepare them, they quickly become the centerpiece of a comforting and satisfying meal.

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