Ricotta Meatballs Recipe

Introduction

Ricotta Meatballs are a delicious twist on a classic favorite, combining tender ground meat with creamy, herby ricotta for extra flavor and moisture. Simmered in rich marinara sauce and topped with a dollop of ricotta, these meatballs make a comforting meal perfect for any occasion.

Ingredients

• 32 oz. marinara sauce
• ½ cup olive oil, divided

Herb Ricotta Mixture

• 15 oz. ricotta cheese
• 1 teaspoon garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley

Meatballs

• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 egg, whisked
• ½ cup half and half (can substitute cream)
• ½ cup Italian breadcrumbs
• ½ cup Parmesan cheese
• ⅓ cup roughly chopped parsley, plus more to garnish
• 1 teaspoon Italian seasoning
• 1 teaspoon mustard powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 lb. ground chuck (80% lean)
• ½ lb. ground pork (or ground sausage or veal)

Instructions

1. Step 1: Combine ricotta, minced garlic, dried basil, oregano, and parsley to make the herb ricotta mixture, then set aside.
2. Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced onion and soften for 5 minutes. Add minced garlic and cook for 1 more minute. Remove from heat and let cool.
3. Step 3: In a large bowl, mix together the whisked egg, half and half, Italian breadcrumbs, Parmesan, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture. Add the cooled onions and garlic.
4. Step 4: Season the ground meat with salt and pepper. Add the meat to the bowl and gently combine with your hands until just mixed. Avoid overworking to keep the meatballs tender.
5. Step 5: Shape the mixture into 1½-inch meatballs and place them in the refrigerator for 15 minutes to firm up.
6. Step 6: Heat the remaining olive oil in a large skillet over medium-high heat until hot. Add the meatballs in batches, spacing them out so each can brown evenly without crowding. Brown each side for about 1½ minutes. Remove and set aside.
7. Step 7: Remove excess oil from the skillet. Add the marinara sauce and about ¼ cup of water to thin slightly if needed. Return the meatballs to the skillet, spoon sauce over them, and cook over medium heat for 30 minutes, partially covered.
8. Step 8: In the last 15 minutes of cooking, dollop the remaining herb ricotta mixture on top of the meatballs and let it warm through.
9. Step 9: Garnish with fresh parsley and serve hot with your favorite sides.

Tips & Variations

• Use a combination of ground chuck, pork, sausage, or veal for varied flavor and texture.
• Coat your hands lightly with olive oil to make rolling meatballs easier and less sticky.
• For best Parmesan flavor, grate fresh Parmesan cheese instead of using pre-grated.
• Try baking the meatballs in marinara sauce or cooking them in a slow cooker for convenience—see the notes section for detailed methods.
• Serve meatballs in a toasted hoagie bun with mozzarella for an irresistible meatball sandwich.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. To freeze, place browned meatballs on a tray to freeze individually for 1-2 hours, then transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or add frozen to sauce and cook until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of frying?

Yes, you can bake the meatballs after browning them. Place them in a baking dish with marinara sauce, cover, and bake at 375°F for 30 minutes. Then add dollops of the herb ricotta and bake uncovered for an additional 15 minutes.

What types of ground meat can I use?

This recipe works well with a mix of ground chuck, pork, sausage, or veal. Using a combination adds flavor and keeps the meatballs tender.

Ricotta Meatballs Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

These Ricotta Meatballs are tender and flavorful, combining a blend of ground meats with a herb-infused ricotta mixture, cooked in a rich marinara sauce and topped with creamy ricotta. Perfect as an appetizer or main course, they offer a versatile and comforting Italian dish that can be prepared using stovetop, baking, or slow cooker methods.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 43 meatballs 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Marinara Sauce and Oil

• 32 oz. marinara sauce
• ½ cup olive oil, divided

Herb Ricotta Mixture

• 15 oz. Ricotta cheese
• 1 teaspoon garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley

Meatballs

• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 egg, whisked
• ½ cup half and half (or cream)
• ½ cup Italian breadcrumbs
• ½ cup Parmesan cheese
• ⅓ cup roughly chopped parsley, plus more to garnish
• 1 teaspoon Italian seasoning
• 1 teaspoon mustard powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 lb. ground chuck, 80% lean
• ½ lb. ground pork (or ground sausage or veal)

Instructions

1. Prepare Herb Ricotta Mixture: Combine the ricotta cheese with minced garlic, dried basil, oregano, and parsley. Set this mixture aside for later use.
2. Cook Onions and Garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced onion and soften for 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and allow to cool.
3. Mix Meatball Ingredients: In a large bowl, combine the whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the prepared herb ricotta mixture. Add the cooled onion and garlic mixture.
4. Add Meat and Season: Season the ground chuck and pork with salt and pepper. Add the meat to the bowl and gently mix everything together by hand until just combined. Be careful not to overwork to keep the meatballs tender.
5. Form Meatballs: Roll the mixture into 1 ½-inch meatballs and place them on a tray. Chill in the refrigerator for 15 minutes to firm up.
6. Brown Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat until shimmering. Add the meatballs in batches, leaving space so they can be easily turned. Brown each side for about 1 ½ minutes until a crust forms. Remove and set aside on a plate.
7. Prepare Sauce: Drain excess oil from the skillet, then add the marinara sauce. To prevent the sauce from becoming too thick, add about ¼ cup of water while stirring. Adjust the water amount as needed to achieve desired consistency.
8. Simmer Meatballs in Sauce: Return the browned meatballs to the skillet. Spoon sauce over them, cover partially, and simmer over medium heat for 30 minutes to cook through and let flavors meld.
9. Add Remaining Ricotta Topping: Using a small scoop, dollop the remaining herb ricotta mixture on top of the meatballs in the last 15 minutes of cooking. Let it warm through and slightly melt.
10. Serve: Garnish with additional chopped parsley and serve warm as appetizer or main dish.

Notes

• Use Rao’s marinara sauce or homemade marinara for best flavor.
• Ground chuck, pork, sausage, and veal can be mixed in any combination as preferred.
• Grate Parmesan cheese fresh from a wedge to maximize flavor and texture.
• Coat your hands lightly with oil to make meatball rolling easier.
• This recipe includes stovetop, baking (two methods), and slow cooker options for cooking meatballs, all detailed in the notes.
• For baking method with sauce: Brown meatballs, place in casserole dish with sauce, cover, bake at 375°F for 30 minutes, then add ricotta topping and bake uncovered for 15 minutes.
• For baking without sauce: Brown meatballs, bake on parchment-lined or silicone mat at 350°F for 30 minutes until internal temp reaches 160°F.
• Slow cooker method: Brown meatballs, transfer to crock pot with sauce, cook on high for 3-4 hours or low for 6-7 hours. Add ricotta topping the last 20 minutes.
• Meatballs can be made ahead, refrigerated up to 3 days or frozen up to 3 months. Reheat in sauce before serving.

Keywords: Ricotta Meatballs, Italian Meatballs, Meatballs in Marinara, Comfort Food, Italian Dinner, Homemade Meatballs, Ricotta Topping