These meatballs are light, moist, and flavorful thanks to the ricotta cheese, which adds richness without making the meatballs dense. They’re easy to prepare and versatile enough for weeknight dinners, parties, or Sunday family meals. Plus, they can be baked or pan-fried, served on their own or with your favorite pasta or sub roll. A delicious twist on a classic recipe, ricotta meatballs might just become your new go-to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef (or a mix of beef )
Ricotta cheese
Egg
Grated Parmesan cheese
Garlic (minced)
Italian seasoning
Fresh parsley (chopped)
Salt
Black pepper
Breadcrumbs
Olive oil (if pan-frying)
Marinara sauce (for serving, optional)
Directions
Preheat oven to 400°F (200°C), or prepare a skillet with oil if pan-frying.
In a large mixing bowl, combine ground meat, ricotta cheese, egg, Parmesan, garlic, Italian seasoning, parsley, salt, pepper, and breadcrumbs.
Mix gently until just combined—avoid overmixing to keep the meatballs tender.
Form into 1 ½-inch meatballs using your hands or a cookie scoop.
Place meatballs on a lined baking sheet or in a hot skillet with olive oil.
To bake: Cook for 18–20 minutes, or until browned and cooked through. To pan-fry: Brown meatballs on all sides for 6–8 minutes, then simmer in marinara sauce until cooked through.
Serve warm with pasta, in a sub roll, or on their own with extra sauce and cheese.
Servings and timing
This recipe makes about 18–20 meatballs (serves 4–6). Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
Meat blend: Use a combination of ground beef, and veal for a more traditional Italian flavor.
Cheese boost: Add mozzarella cubes inside each meatball for a cheesy center.
Herb swap: Try fresh basil instead of parsley for a slightly sweeter herb flavor.
Spicy version: Add red pepper flakes or use hot Italian sausage mixed into the meat.
Low-carb: Use almond flour or rinds instead of breadcrumbs.
Storage/Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm in marinara sauce on the stovetop or microwave until heated through. You can freeze cooked or uncooked meatballs. Freeze in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating or baking.
FAQs
What does ricotta do in meatballs?
Ricotta makes meatballs incredibly moist and tender by adding fat and moisture to the mixture without making them dense.
Can I use store-bought ricotta?
Yes, store-bought ricotta works well. For best results, drain off any excess liquid before using.
Do I have to bake the meatballs?
No, you can pan-fry them for a crispier outside and then simmer in sauce to finish cooking.
Can I make these meatballs without breadcrumbs?
Yes, use almond flour, oats, or even cooked quinoa as a substitute if needed.
How do I know when the meatballs are done?
They should be golden on the outside and have an internal temperature of 160°F (71°C) for ground beef.
Can I use only ground turkey?
Yes, but ground turkey is leaner, so the meatballs may be slightly drier unless you add extra ricotta or a bit of olive oil.
Are ricotta meatballs gluten-free?
They can be if you use gluten-free breadcrumbs or a suitable alternative.
Can I make the meatballs ahead of time?
Yes, shape the meatballs and refrigerate them up to 24 hours before cooking, or freeze them for later use.
Can I add these meatballs to soup?
Yes, but be sure to bake or pan-fry them first so they hold together in the broth.
What’s the best sauce to serve with these meatballs?
Classic marinara pairs beautifully, but you can also use creamy tomato sauce or a garlic-butter sauce for a twist.
Conclusion
Ricotta Meatballs are a game-changer in the world of comfort food. With their ultra-soft texture and rich flavor, they bring something special to the table—whether served over pasta, on a sandwich, or with a simple side salad. Easy to prepare and incredibly satisfying, this recipe will become a favorite for family dinners and special gatherings alike.
Ricotta Meatballs are tender, juicy Italian-style meatballs enriched with creamy ricotta cheese, creating an ultra-soft texture that melts in your mouth. Perfect for pairing with marinara sauce, pasta, or in sandwiches, they’re a flavorful twist on the classic meatball.
Ingredients
1 pound ground beef (or a mix of beef )
3/4 cup ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup breadcrumbs
2 tablespoons olive oil (if pan-frying)
2 cups marinara sauce (optional, for serving)
Instructions
Preheat oven to 400°F (200°C), or heat olive oil in a skillet over medium heat if pan-frying.
In a large bowl, combine ground meat, ricotta, egg, Parmesan, garlic, Italian seasoning, parsley, salt, pepper, and breadcrumbs. Mix gently until just combined.
Form the mixture into 1 ½-inch meatballs.
For baking: place meatballs on a lined baking sheet and bake for 18–20 minutes, until browned and cooked through.
For pan-frying: brown meatballs on all sides for 6–8 minutes, then add to marinara sauce and simmer until cooked through (internal temp 160°F / 71°C).
Serve warm with pasta, in a sandwich, or on their own with sauce and cheese.
Notes
Use a blend of ground beef, and veal for classic Italian flavor.Add mozzarella cubes to the center of each meatball for a cheesy surprise.Use almond flour rinds instead of breadcrumbs for a low-carb version.Try fresh basil in place of parsley for a different herb flavor.Add red pepper flakes or hot Italian sausage for a spicier kick.
