Ricotta Meatballs

When I first tried making homemade meatballs, I’ll admit I was nervous. Would they fall apart? Would they be dry? But when I discovered the magic of adding creamy ricotta to the mix, everything changed. These Ricotta Meatballs were my first “real” homemade success, and they still bring that same feeling of pride and comfort every time I make them.

If you’re just starting out in the kitchen, this recipe is a fantastic choice. It’s simple, quick, and packed with rich flavor, making it perfect for beginner cooks who want a guaranteed win. Plus, it’s a healthier option compared to heavy fried dishes and can easily be adapted to what you already have at home.

Why These Ricotta Meatballs are Special

What sets these meatballs apart is the luxurious texture the ricotta cheese brings. Instead of dense or dry bites, you get tender, melt-in-your-mouth meatballs every time. They’re flexible too—you can bake them, cook them on the stovetop, or even throw them in a slow cooker if you want a totally hands-off dinner.

Beyond their practicality, these meatballs are freezer-friendly and perfect for meal prepping quick and healthy meals throughout the week. Whether you serve them over pasta, tuck them into a warm sub roll, or enjoy them alongside a crisp salad, these meatballs are sure to become a staple in your kitchen.

Ingredients and Preparation

Ground Meat: The heart of the recipe, providing rich flavor and substance. Using ground beef and pork together offers the perfect balance of tenderness and taste. You can swap in ground turkey or chicken for a lighter version.

Ricotta Cheese: The secret to unbelievably soft and creamy meatballs. Whole milk ricotta is best for richness, but low-fat ricotta works too if you prefer.

Breadcrumbs: Helps bind everything together and creates a softer texture. Italian seasoned breadcrumbs add an extra flavor boost, but plain ones work with a pinch of Italian seasoning.

Egg: Acts as a binder to keep the meatballs intact during cooking.

Half and Half: Adds moisture to the breadcrumb mixture, keeping the meat tender. You can substitute milk or even a dairy-free alternative.

Parmesan Cheese: Infuses savory, nutty notes into the meatballs. Freshly grated is best, but pre-grated works in a pinch.

Fresh Parsley: Adds a fresh, slightly peppery flavor. If fresh isn’t available, dried parsley can be used at half the amount.

Garlic and Onion: The aromatic base that gives depth to every bite. Freshly minced garlic and finely diced onion are key, but garlic powder and onion powder are quick substitutes.

Marinara Sauce: Coats the meatballs in a luscious, savory blanket. A good store-bought sauce works great, or you can whip up your own.

Olive Oil: Used for browning the meatballs, adding flavor and helping create a lovely crust. Vegetable oil can also be used.

Step-by-Step Instructions

Step 1: Begin by preparing the ricotta herb mixture by stirring together ricotta cheese, dried basil, oregano, parsley, and minced garlic. Set it aside to let the flavors meld.

Step 2: Heat a tablespoon of olive oil in a skillet over medium heat and sauté finely diced onions until they are softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, then remove from heat to cool.

Step 3: In a large bowl, whisk together the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and three-quarters of the prepared herb ricotta mixture. Stir in the cooled onion and garlic mixture.

Step 4: Season the ground meat with salt and pepper before gently folding it into the bowl with the ricotta mixture. Mix just until combined—overworking can make the meatballs tough.

Step 5: Roll the mixture into golf ball-sized meatballs, about 1½ inches in diameter. Place them on a tray and refrigerate for 15 minutes to help them hold their shape during cooking.

Step 6: Heat the remaining olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 1½ minutes per side. Be sure not to overcrowd the pan so they brown properly.

Step 7: Remove excess oil from the skillet and pour in your marinara sauce, adding a splash of water if the sauce seems too thick. Nestle the meatballs into the sauce, spooning some over the tops.

Step 8: Partially cover the skillet and simmer the meatballs over medium heat for 30 minutes. During the last 15 minutes, dollop the remaining herb ricotta mixture over the meatballs so it melts deliciously into the sauce.

Step 9: Garnish with fresh parsley before serving and enjoy every creamy, savory bite.

Beginner Tips and Notes

If your meatballs start to brown too quickly, lower the heat slightly and turn them more often.

If your mixture feels too sticky to roll, lightly oil your hands or chill the mixture for a few extra minutes.

Prepping ingredients like chopping onions and grating cheese before starting can make the cooking process much smoother.

A cookie scoop helps ensure even-sized meatballs, which cook more uniformly.

If you don’t have a large skillet, you can bake the browned meatballs with sauce in a casserole dish at 375°F for about 30 minutes.

Serving Suggestions

These ricotta meatballs pair beautifully with classic spaghetti, buttery garlic bread, or a crisp Caesar salad.

For a cozy sandwich, tuck them into a toasted sub roll with extra marinara and mozzarella cheese.

Leftovers store beautifully in an airtight container in the refrigerator for up to three days. For longer storage, freeze the cooled meatballs with sauce in a freezer-safe bag for up to three months.

Conclusion

There’s something truly magical about mastering a dish like Ricotta Meatballs when you’re new to cooking. It’s easy, forgiving, and feels like a hug in a bowl. I hope you’ll give this recipe a try and experience that same joy of creating something amazing with your own hands. When you do, I’d love to hear about your experience in the comments—your wins, your tweaks, and your proud kitchen moments!

FAQ About Ricotta Meatballs

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