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Soft ricotta meatballs baked until tender and ready to serve with pasta or sauce
Isaac blogger

Ricotta Meatballs

Tender ricotta meatballs made with ground meat, Parmesan, and fresh herbs, lightly browned and finished in the oven for a soft, creamy texture perfect for pasta or sandwiches.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Cuisine: Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 lb raw ground beef or pork
  • 1 cup whole-milk ricotta cheese
  • ½ cup grated Parmesan cheese (alcohol-free)
  • ½ cup plain breadcrumbs (alcohol-free)
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Combine Ingredients
  4. Gently mix ground meat, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper until just combined.
  5. Shape Meatballs
  6. Form into evenly sized meatballs and set aside.
  7. Brown
  8. Heat olive oil in a skillet over medium heat. Brown meatballs lightly on all sides in batches.
  9. Cook Through
  10. Transfer meatballs to an oven-safe dish and bake at 375°F (190°C) for about 10–15 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and are hot throughout.
  11. Serve
  12. Rest briefly, then serve with sauce or sides as desired.

Notes

• Measure ingredients accurately for consistent results.
• Cooking times may vary depending on equipment and ingredient size.
• Allow meatballs to rest briefly before serving so juices redistribute.
Storage
• Refrigerate leftovers within 2 hours and store airtight up to 4 days.
Reheating
• Reheat gently until warmed through, ensuring the internal temperature reaches 165°F (74°C).