Ricotta Meatballs Recipe: How to Make

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Looking for a new comfort food to add to your dinner rotation? These creamy ricotta meatballs bring a cozy, homemade Italian flavor with a soft, melt-in-your-mouth texture. Made with ricotta cheese, herbs, and a touch of parmesan, they’re a deliciously tender upgrade to the traditional meatball.

Whether served over spaghetti, tucked into a warm sandwich, or plated as an appetizer, this easy meatball recipe is sure to please the whole family.

What Makes Ricotta Meatballs So Special?

Ricotta cheese adds lightness and creaminess, giving these meatballs a soft bite that contrasts beautifully with the savory richness of ground meat. Fresh parsley and garlic add that classic Italian flavor, while parmesan gives it depth.

This recipe is simple enough for a weeknight, yet impressive enough for guests. It’s the kind of dish Nonna would proudly serve at Sunday dinner—hearty, homey, and unforgettable.

Why You’ll Love These Ricotta Meatballs

• Melt-in-your-mouth texture thanks to creamy ricotta
• Packed with flavor from garlic, parmesan, and fresh herbs
• Versatile – serve over pasta, as sliders, or bite-sized appetizers
• Freezer-friendly for easy meal prep

Ricotta Meatballs Recipe

Ingredients

• 1 lb ground beef or ground pork (or a mix)
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• ½ cup plain breadcrumbs
• 2 cloves garlic, minced
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil (for browning)

Instructions

1. Preheat Oven: Set oven to 375°F (190°C).
2. Mix Ingredients: In a large bowl, combine ground meat, ricotta, Parmesan, breadcrumbs, garlic, egg, parsley, salt, and pepper. Mix until just combined—don’t overwork!
3. Form Meatballs: Roll into 1-inch balls and set on a tray.
4. Brown Meatballs: In a large skillet over medium heat, add olive oil and brown meatballs in batches (2–3 minutes per side).
5. Bake to Finish: Transfer browned meatballs to a baking sheet and bake for 15–20 minutes until cooked through.
6. Serve: Enjoy hot over spaghetti, with sauce, or on toothpicks as appetizers.

Serving Suggestions

• Classic Pasta Dinner: Serve with marinara sauce over spaghetti or rigatoni.
• Party Appetizer: Stick them with toothpicks and serve with a side of warm sauce.
• Cheesy Sliders: Tuck into small rolls with melted mozzarella for mini meatball subs.

Variations to Try

Storage Tips

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Freeze in a sealed bag for up to 3 months.
• To Reheat: Bake at 350°F for 10–15 minutes or simmer in sauce. Avoid microwaving—they’ll dry out!

Nutritional Benefits (Per 3 Meatballs)

Ricotta adds not only flavor but also calcium, protein, and vitamins, making these meatballs a wholesome addition to your table.

Common Mistakes to Avoid When Making Ricotta Meatballs:

1. Overworking the Meat Mixture: This is the cardinal sin of meatball making, especially with ricotta. Too much mixing compresses the meat fibers, resulting in tough, dense meatballs.
   • Solution: Mix all ingredients until just combined. Use your hands gently, stopping as soon as everything is incorporated.
2. Using Lean Meat: While healthier, very lean ground meat (like 93% lean beef or all-white meat poultry) lacks the fat content needed for truly juicy meatballs, even with ricotta.
   • Solution: Opt for 80/20 ground beef, or a mix of beef, pork, and/or veal. If using leaner poultry, consider adding some ground pork, or ensure you’re using full-fat ricotta and possibly more liquid (like milk or a little tomato sauce) in your mix.
3. Ricotta with Too Much Water: If your ricotta is very watery, it can make the meatball mixture too loose and cause the meatballs to fall apart during cooking.
   • Solution: For best results, use whole milk ricotta. If your ricotta seems particularly watery, consider draining it in a fine-mesh sieve lined with cheesecloth for 30 minutes to an hour before using.
4. Incorrect Binder Ratio: Too few breadcrumbs and egg, and your meatballs might fall apart. Too many, and they can become dry or crumbly.
   • Solution: Follow the recipe’s ratio carefully. For every pound of meat, typical guidelines are around 1 egg and 1/4 to 1/2 cup of breadcrumbs (sometimes soaked in milk for extra tenderness, known as a panade). Adjust slightly if your mixture feels too wet or too dry.
5. Not Browning the Meatballs: Browning creates a delicious crust and locks in flavor. Skipping this step, or not browning sufficiently, means missing out on a key textural and taste component.
   • Solution: Whether baking or pan-frying, ensure your meatballs achieve a nice golden-brown crust on all sides before simmering them in sauce. If baking, a quick broil at the end can help with browning.
6. Overcrowding the Pan: When pan-frying or baking, giving meatballs enough space allows them to brown evenly. If crowded, they’ll steam instead of sear.
   • Solution: Cook in batches if necessary, ensuring a single layer with a little room between each meatball.

Frequently Asked Questions (FAQs):

• Q: Why add ricotta to meatballs?
  • A: Ricotta cheese is the secret to exceptionally tender, moist, and light meatballs. Its fat and moisture content prevents the meatballs from becoming dense or dry, giving them a melt-in-your-mouth texture.
• Q: What kind of ricotta cheese should I use?
  • A: Whole milk ricotta is highly recommended for the best flavor and texture. Its higher fat content contributes to creaminess and moisture. While part-skim can work, avoid fat-free ricotta.
• Q: Can I use different types of meat?
  • A: Absolutely! While a mix of ground beef, pork, and veal (often called “meatloaf mix” or “meatball mix”) is classic, you can use just ground beef (80/20 is ideal), ground pork, ground turkey, or ground chicken. Adjust seasonings and moisture as needed for leaner meats.
• Q: My meatballs are falling apart. What went wrong?
  • A: This usually means the mixture is too wet (possibly watery ricotta) or you didn’t use enough binder (egg/breadcrumbs). Ensure your ricotta is well-drained if needed, and check your breadcrumb/egg ratio. Chilling the mixture for 15-30 minutes before forming can also help them hold their shape.
• Q: Can I bake these meatballs instead of frying?
  • A: Yes! Baking is a popular, less messy alternative. Bake at 400°F (200°C) for 15-25 minutes, or until cooked through and nicely browned. You can finish under the broiler for extra crispiness.
• Q: Can I freeze ricotta meatballs?
  • A: Yes, they freeze wonderfully! You can freeze them raw or cooked.
    • Raw: Form meatballs, arrange on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Cook from frozen in sauce, or thaw first.
    • Cooked: Allow cooked meatballs (with or without sauce) to cool completely, then store in an airtight freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat gently in sauce.
• Q: What should I serve with Ricotta Meatballs?
  • A: They’re perfect with pasta (especially spaghetti or linguine), polenta, crusty bread, mashed potatoes, or a simple green salad.

Recipe Card

Ricotta Meatballs

Creamy, tender, and full of flavor—these ricotta meatballs are a comforting Italian twist the whole family will love.

Prep Time: 10 min
Cook Time: 25 min
Servings: 4

Ingredients

• 1 lb ground beef or pork
• 1 cup ricotta cheese
• ½ cup parmesan
• ½ cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 2 tbsp parsley
• Salt & pepper
• 1 tbsp olive oil

Instructions

1. Mix all ingredients.
2. Form 1-inch meatballs.
3. Brown in skillet, 2–3 min/side.
4. Bake at 375°F for 15–20 min.
5. Serve with pasta or sauce.

Save this recipe for cozy dinners & weekend meals!