1. Can I use a different type of meat instead of ground beef and pork?

Yes, you can substitute ground turkey or chicken for a lighter version. Just be aware that leaner meats may produce slightly firmer meatballs, so adding a little extra ricotta or breadcrumbs can help maintain tenderness.

2. How do I know when the meatballs are fully cooked?

The easiest way is to use a meat thermometer—the internal temperature should reach 160°F. If you do not have one, slice one meatball in half; it should be fully cooked inside with no pink.

3. Can these meatballs be baked instead of cooked on the stovetop?

Absolutely. After browning, place the meatballs in a baking dish with marinara sauce, cover, and bake at 375°F for about 30 minutes. Remove the cover, add ricotta dollops, and bake uncovered for another 15 minutes.

4. How long can I store leftovers, and can they be frozen?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the meatballs and sauce in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Ricotta Meatballs

Name: Ricotta Meatballs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 lb. ground chuck (80% lean); 1/2 lb. ground pork (or sausage or veal); 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, grated; 1/3 cup fresh parsley, chopped; 1 teaspoon Italian seasoning; 1 teaspoon mustard powder; Salt and pepper, to taste; 32 oz. marinara sauce; 1/2 cup olive oil, divided

Description

These tender Ricotta Meatballs are beginner-friendly, full of flavor, freezer-ready, and perfect for quick and healthy meals.

Ingredients

Scale

1 lb. ground chuck (80% lean)
1/2 lb. ground pork (or sausage or veal)
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, grated
1/3 cup fresh parsley, chopped
1 teaspoon Italian seasoning
1 teaspoon mustard powder
Salt and pepper, to taste
32 oz. marinara sauce
1/2 cup olive oil, divided

Cook Mode Prevent your screen from going dark

Instructions

Prepare the herb ricotta mixture by combining ricotta cheese, dried herbs, and minced garlic; set aside.
Heat 1 tablespoon olive oil in a skillet, sauté diced onions until translucent, then add minced garlic and cook for 1 more minute. Cool slightly.
In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and 3/4 of the herb ricotta mixture. Mix in the cooled onion and garlic.
Season the ground meats with salt and pepper, add to the bowl, and gently combine without overmixing.
Roll into 1½-inch meatballs and refrigerate for 15 minutes.
Heat remaining olive oil in a skillet over medium-high heat. Brown meatballs in batches, about 1½ minutes per side. Set aside.
Drain excess oil, add marinara sauce with a splash of water, and place meatballs in the sauce, spooning sauce over them.
Partially cover and simmer on medium heat for 30 minutes, adding dollops of the remaining herb ricotta mixture during the last 15 minutes.
Garnish with fresh parsley and serve.

Notes

Use a meat thermometer to ensure meatballs reach 160°F internally.
Lightly oil your hands for easier meatball rolling.
If baking, cook at 375°F for 30 minutes covered, then uncover and bake 15 more minutes after adding ricotta.
Freeze meatballs after browning for up to 3 months.
Use high-quality marinara sauce like Rao’s or homemade for best flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 meatball with sauce
Calories: 89
Sugar: 1g
Sodium: 223mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 1g
Carbohydrates: 3g
Fiber: 1g
Protein: 5g
Cholesterol: 22mg