Ricotta Meatballs
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These aren’t your grandmother’s meatballs (though she’d approve); they’re tender, flavorful, and just a little bit indulgent. Trust me, once you try these Ricotta Meatballs, you’ll see how they take a classic comfort dish to a whole new level.
Picture this: it’s a cozy evening, and the aroma of garlic and herbs fills your kitchen. You’re about to create meatballs that are not just dinner but an experience—a dish that feels like a warm hug after a long day.
We’ll mix hearty ground meats with creamy ricotta, infuse them with fresh herbs, and simmer everything in a luscious marinara sauce. The result? Meatballs so tender and flavorful, they’ll become a treasured staple in your home.
Before You Start
- Don’t Overmix the Meat Mixture: When combining the ingredients for your meatballs, mix just until everything is incorporated. Overmixing can make the meatballs dense and tough, and we want them tender and juicy.
- Grate the Onion Instead of Chopping: Grating the onion helps it blend seamlessly into the meat mixture, adding moisture and flavor without any noticeable chunks. It’s a simple step that makes a big difference.
- Test a Small Meatball First: Fry up a small piece of the meat mixture to taste for seasoning. This way, you can adjust the salt, pepper, or herbs before rolling all the meatballs.
- Choose Your Cooking Method: You can fry these, bake them, or air fry them. I find that air frying meatballs is the easiest method to cook meatballs not to mention healthiest and less mess created.
Ingredients You’ll Need
- Ground Beef: I like to use extra lean ground beef but feel free to sub with ground turkey, pork or chicken.
- Italian Sausage (mild or spicy): I like combining these meatballs with some Italian sausage for lots of extra flavor.
- Onion and Garlic: Adds lots of flavor to our meatballs. I find that grating the onion make it much easier to blend into the mixture.
- Ricotta Cheese: This will infuse our meatballs with lots of moisture and make them extremely tender.
- Parmesan Cheese: For lots of great flavor and it also melts beautifully in the meatballs.
- Egg: This acts as a binder to hold he meatballs together, and to make sure they don’t fall apart during cooking.
- Italian Breadcrumbs: Breadcrumbs also help bind the meatballs.
- Herbs: I used some fresh parsley and dried oregano. You can also use Italian seasoning if you wish.
- Salt and Paper: Season to taste.
- Crushed Tomatoes: This is the base of our marinara sauce. You can also use tomato puree or passata.
- Onion and Garlic: Essential flavor enhancers in the sauce.
- Brown Sugar: Regular sugar works as well, but this is essential to balance the acidity of the tomatoes.
- Heavy Cream: This adds a bit of creaminess and rich texture to the sauce. For a lighter option you can use half and half or simply leave it out.
- Italian Seasoning: You can use store-bought seasoning or make your own using my recipe.
- Salt and Pepper: Season to taste.
If you’re going to bake your meatballs, preheat your oven to 375°F (190°C). You can also air fry them or fry them in a skillet. Next, in a large mixing bowl, combine all the meatball ingredients together.
Tip: Overmixing can make meatballs tough. Stir until the ingredients are just blended for tender results.
Using your hands or a cookie scoop, shape the mixture into meatballs about 1½ inches in diameter. Place them on a baking sheet lined with parchment paper (if you’re baking them).
Tip: Slightly wetting your hands can prevent the meat mixture from sticking to them.
Place the baking sheet in your preheated oven. Bake for 20-25 minutes, until the meatballs are browned and cooked through.
Alternative: If you prefer, you can air fry them at 375°F for 10-12 minutes, shaking the basket halfway through.
While the meatballs are cooking, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add 1 small onion, finely chopped, and sauté for about 5 minutes until softened. Then, add 3 cloves garlic, minced, and cook for another 1-2 minutes until fragrant.
Stir in 28 ounces crushed tomatoes, 1 tablespoon brown sugar, ½ cup heavy cream, 1 tablespoon Italian seasoning, salt and pepper to taste. Bring the sauce to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
Once the meatballs are done, gently add them to your simmering marinara sauce. Spoon some sauce over them to ensure they’re well coated. Allow the meatballs to simmer in the sauce for an additional 10 minutes. I also like to add dollops of extra ricotta on top and let it melt slightly. Sprinkle some fresh chopped parsley and serve.
How To Serve
When I serve these Ricotta Meatballs, I like to pair them with sides that complement their rich and savory flavors. Here are some ideas you might love:
Easy Garlic Bread
Caesar Salad Recipe
Creamy Polenta
Antipasto Platter
Frequently Asked Questions
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance. Form them and store them uncooked in the refrigerator for up to 24 hours. When you’re ready to cook, bake or air fry them as directed.
How Do I Store Leftovers?
Allow the meatballs and sauce to cool completely. Store them together or separately in airtight containers in the refrigerator for up to 3 days.
Can I Freeze the Meatballs?
Absolutely! Place the cooked meatballs (with or without sauce) in freezer-safe containers or bags. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator before reheating.
What’s the Best Way to Reheat the Meatballs?
Reheat the meatballs and sauce on the stovetop over medium heat until warmed through. You can also reheat them in the microwave in 1-minute intervals, stirring in between, until hot.
More Delicious Meatball Recipes
- Meatballs with Mushroom Gravy
- Salisbury Steak Meatballs
- Swedish Meatballs
- Butter Chicken Meatballs
- Firecracker Chicken Meatballs
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ricotta Meatballs
Video
Ingredients
For Meatballs
- 1 pound lean ground beef
- 1 pound Italian sausage (mild or spicy)
- 1 cup ricotta cheese
- ½ cup Parmesan cheese (freshly grated)
- 1 large egg
- 1 medium onion (finely chopped, or grated)
- 3 cloves garlic (minced)
- ½ cup Italian breadcrumbs (plain)
- ¼ cup fresh parsley (chopped)
- 1 teaspoon dried oregano
- salt and pepper (to taste)
For Marinara Sauce
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 28 ounces crushed tomatoes (1 can)
- 1 tablespoon brown sugar
- ½ cup heavy cream
- 1 tablespoon Italian seasoning
- salt and pepper (to taste)
- fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, Italian sausage, ricotta cheese, grated Parmesan, egg, grated onion, minced garlic, breadcrumbs, chopped parsley, dried oregano, salt, and pepper. Mix until all ingredients are well combined but do not overmix to keep the meatballs tender.
- Using your hands or a cookie scoop, form the mixture into meatballs about 1½ inches in diameter and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through. You can also air fryer them for 10-12 minutes, shaking the basket halfway through, until the meatballs are browned and cooked through.
- While the meatballs are cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the crushed tomatoes, brown sugar, heavy cream, Italian seasoning, salt, and pepper. Bring the sauce to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
- Once the meatballs are done cooking, gently place them into the simmering marinara sauce. Spoon some of the sauce over the meatballs to coat them.
- Let the meatballs simmer in the sauce for an additional 10 minutes to absorb the flavors. If desired, you can add dollops of additional ricotta cheese on top of the meatballs and let them melt slightly.
- Garnish the dish with fresh chopped parsley. Serve the ricotta meatballs hot, either on their own, over pasta, or with crusty bread on the side.
Equipment
Notes
- Don’t Overmix: Mix the meatball ingredients until just combined to keep them tender.
- Grate the Onion: Grating the onion adds moisture to the meatballs and helps it blend seamlessly into the meat mixture.
- Choose Your Cooking Method: Bake or air fry the meatballs depending on your preference.
- Simmer in the Sauce: Letting the meatballs simmer in the sauce enhances their flavor and keeps them nice and juicy.
- Adjust the Seasonings: Feel free to tweak the herbs and spices to suit your taste. Add red pepper flakes for a spicy kick if you’d like.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
