Ricotta meatballs are soft, juicy meatballs made with ground meat and creamy ricotta cheese mixed right into the meat mixture. The ricotta makes the meatballs extra tender and fluffy instead of dense and heavy. When they cook, they stay moist inside and have a gentle, rich flavor that pairs perfectly with tomato sauce, pasta, or even a sandwich roll. Think of them as classic meatballs but upgraded to be softer and more melt in your-mouth.
Unlike regular meatballs that use only egg and breadcrumbs as binders, ricotta adds both moisture and creaminess. This makes them especially good for people who don’t like dry or tough meatballs. They are simple to prepare, family-friendly, and perfect for weeknight dinners or special meals. Even kids can help mix and roll them, which makes this recipe fun as well as tasty.
You Should Try the Ricotta Meatballs
You should try ricotta meatballs because they are easy, forgiving, and delicious every time. Even if you are new to cooking, this recipe is hard to mess up. The ricotta helps protect the meat from overcooking, so your meatballs stay tender. They also work with many types of meat beef, turkey, chicken, or a mix so you can use what you have at home.
These meatballs are also great for meal prep. You can cook a big batch and use them in different meals all week. Serve them with pasta one day, in a sandwich the next day, and with rice or vegetables later. They also freeze very well, which saves time and money. If you want a cozy, comforting recipe that everyone will enjoy, ricotta meatballs are a smart choice.
Table of Contents
Table of Contents
Ingredients you’ll need for Ricotta Meatballs
Here is everything you need to make Ricotta Meatballs:
- 1 pound (450 g) ground beef
- 1 cup ricotta cheese
- 1 large egg
- ¾ cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons milk optional, for extra softness
- 2 tablespoons olive oil for cooking if pan frying
- 3 cups tomato sauce if simmering in sauce
How to Make Ricotta Meatballs
Step 1
In a large mixing bowl, add the ricotta cheese, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and Italian seasoning. Mix these first before adding the meat. This helps spread the flavors evenly. Stir until it looks like a thick paste. If it feels too dry, add a little milk. Mixing these ingredients first helps prevent over-mixing later.
Step 2
Add the ground meat to the bowl. Use clean hands or a fork to gently mix everything together. Do not squeeze or mash too hard. Over-mixing makes meatballs tough. Mix just until everything is combined and you don’t see dry spots. The mixture should feel soft and slightly sticky.
Step 3
Scoop about 2 tablespoons of mixture and roll gently between your palms to form balls. Place them on a tray or plate. Try to keep them the same size so they cook evenly. If the mixture sticks to your hands, lightly wet your fingers with water.
Step 4
To bake: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the meatballs on it with a little space between each one. Bake for about 18–22 minutes until browned and cooked through.
Step 5
To pan-fry: Heat olive oil in a skillet over medium heat. Add meatballs and cook in batches. Turn them every few minutes so they brown on all sides. This takes about 8–10 minutes total.
Step 6
To simmer in sauce: After browning (either baked or fried), place the meatballs into warm tomato sauce and let them gently simmer for 15–20 minutes. This makes them extra flavorful and juicy. Stir gently so they don’t break. Let them rest for 5 minutes before serving. This keeps the juices inside.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Large mixing bowl
- Measuring cups and spoons
- Fork or spoon for mixing
- Baking sheet or frying pan
- Parchment paper if baking
- Large skillet or pot for sauce
- Tongs or spatula
- Knife and cutting board
- Grater for Parmesan if not pre grated
Tips and Variation Ideas
Add a spoon of tomato sauce to the mix for extra moisture.
Chill the mixture for 15 minutes if it feels too soft to roll.
Double the recipe and freeze half for later.
Bake instead of fry to avoid stovetop mess.
What can I serve with this Ricotta Meatballs ?
I often serve this delicious Ricotta Meatballs with a tasty side salad and some drinks like fruit juice or orange juice to enhance the enjoyment. I also like to serve some desserts, such as cupcakes or cake, immediately after we finish the main course.
Commonly Asked Questions
Why are my ricotta meatballs too soft ?
The mixture may be too wet. Add more breadcrumbs or chill the mixture for 15–20 minutes before rolling.
Can I bake instead of fry the meatballs ?
Yes. Baking is easier and cleaner. Bake at 400°F (200°C) for about 18–22 minutes.
How long do cooked meatballs last in the fridge ?
Up to 4 days in an airtight container
Can I freeze ricotta meatballs ?
Yes. Freeze cooked or uncooked meatballs for up to 3 months.
Ricotta Meatballs
Course: Main CourseCuisine: American, ItalianDifficulty: Easy4
servings15
minutes25
minutes380
kcal40
minutesRicotta meatballs are soft, juicy meatballs made with ground meat and creamy ricotta cheese for extra tenderness and flavor. They are easy to make, perfect with pasta or sauce, and great for a cozy family meal.
Ingredients
1 pound (450 g) ground beef
1 cup ricotta cheese
1 large egg
¾ cup breadcrumbs
½ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons chopped fresh parsley or 1 tablespoon dried
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons milk optional, for extra softness
2 tablespoons olive oil for cooking if pan frying
3 cups tomato sauce if simmering in sauce
Directions
- In a large mixing bowl, add the ricotta cheese, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and Italian seasoning. Mix these first before adding the meat. This helps spread the flavors evenly. Stir until it looks like a thick paste. If it feels too dry, add a little milk. Mixing these ingredients first helps prevent over-mixing later.
- Add the ground meat to the bowl. Use clean hands or a fork to gently mix everything together. Do not squeeze or mash too hard. Over-mixing makes meatballs tough. Mix just until everything is combined and you don’t see dry spots. The mixture should feel soft and slightly sticky.
- Scoop about 2 tablespoons of mixture and roll gently between your palms to form balls. Place them on a tray or plate. Try to keep them the same size so they cook evenly. If the mixture sticks to your hands, lightly wet your fingers with water.
- To bake: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the meatballs on it with a little space between each one. Bake for about 18–22 minutes until browned and cooked through.
- To pan-fry: Heat olive oil in a skillet over medium heat. Add meatballs and cook in batches. Turn them every few minutes so they brown on all sides. This takes about 8–10 minutes total.
- To simmer in sauce: After browning (either baked or fried), place the meatballs into warm tomato sauce and let them gently simmer for 15–20 minutes. This makes them extra flavorful and juicy. Stir gently so they don’t break. Let them rest for 5 minutes before serving. This keeps the juices inside.
Notes
- Mix the ricotta, egg, and seasonings first before adding the meat for even flavor.
- Add extra breadcrumbs if the mixture feels too sticky to roll.
- Chill the mixture for 15–20 minutes if it’s too soft to shape.
- Brown meatballs first for deeper flavor, even if you’ll finish them in sauce.
