Ricotta Meatballs: Soft, Creamy, and Flavor-Packed Italian Classic
If you’re looking for a meatball recipe that’s moist, tender, and full of flavor, these Ricotta Meatballs are an absolute winner. Unlike traditional meatballs that can sometimes be dry, adding ricotta cheese creates a creamy, soft texture while keeping the classic Italian flavors intact.
Perfect as a main dish with pasta, served in a sub, or as an appetizer at parties, these meatballs are versatile, easy to prepare, and always a crowd-pleaser.
Ricotta Meatballs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine ground beef, ricotta, Parmesan, breadcrumbs, eggs, garlic, Italian seasoning, salt, and pepper in a large bowl.
- Form mixture into 1.5–2 inch meatballs and place on prepared baking sheet.
- Bake for 18–22 minutes until golden and cooked through.
- Simmer baked meatballs in marinara sauce for 5–10 minutes.
- Garnish with fresh parsley and serve over pasta, in sandwiches, or as appetizers.
Notes
Why You’ll Love This Recipe
✅ Creamy, moist interior thanks to ricotta cheese
✅ Balanced flavors with Parmesan, herbs, and garlic
✅ Quick to prepare and bake
✅ Ideal for pasta dishes, sandwiches, or appetizers
✅ Freezer-friendly for make-ahead meals
Ingredients
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 2 large eggs
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- Salt and pepper, to taste
- 1–2 cups marinara sauce
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Preheat Oven
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients
- In a large bowl, combine ground beef, ricotta cheese, Parmesan, breadcrumbs, eggs, garlic, Italian seasoning, salt, and pepper. Mix until just combined—avoid overmixing for tender meatballs.
- Form Meatballs
- Using your hands or a small cookie scoop, form mixture into 1.5–2 inch meatballs and place on the prepared baking sheet.
- Bake
- Bake for 18–22 minutes, until meatballs are golden and cooked through.
- Simmer in Sauce
- Transfer baked meatballs to a skillet or saucepan with marinara sauce. Simmer for 5–10 minutes to soak up flavors.
- Serve
- Garnish with fresh parsley and serve over pasta, in sandwiches, or as an appetizer.
Tips & Variations
- Cheese Lovers: Add shredded mozzarella inside each meatball for an ooey-gooey surprise.
- Herb Variations: Mix in fresh basil or oregano for brighter flavors.
- Baking vs. Frying: You can pan-fry for extra caramelization, then finish in the sauce.
- Freezing: Bake meatballs, cool completely, and freeze in a single layer. Store in freezer bags for up to 3 months. Reheat in sauce before serving.
Why This Recipe Works
Ricotta adds moisture and creaminess, preventing the meatballs from drying out. Combining ricotta with Parmesan and breadcrumbs ensures a rich, flavorful, and tender bite every time. Baking in the oven is simple and less messy than frying, and simmering in sauce afterward lets the flavors meld beautifully.
Serving Ideas
- Classic Pasta Dinner: Serve over spaghetti or penne with marinara sauce.
- Meatball Sub: Place ricotta meatballs in a toasted hoagie roll with extra marinara and mozzarella.
- Appetizer Platter: Serve mini meatballs on skewers with dipping sauces for parties.
- Meal Prep: Portion into containers with pasta or roasted veggies for an easy lunch.
