These ricotta meatballs will melt-in-your-mouth with Italian flavor and tender texture! Baked then simmered in marinara sauce, they are perfect on top of pasta or in a sub.
Meatballs with Ricotta Cheese
These ricotta meatballs are the epitome of comfort food! My crowd-pleasing homemade meatball recipe get an Italian twist by adding creamy ricotta to the ground meat mixture.
The meatballs with ricotta cheese are then baked and simmered in marinara sauce before adding additional dollops of ricotta on top! They add a delicious twist to a dinnertime staple like spaghetti and Meatballs or tuck them into a meatball sub.
Why I Love This Recipe
- Cozy meatballs combined with a creamy herb ricotta mixture are classic comfort food to the max!
- This flavorful ricotta meatballs recipe has it all for a weeknight dinner-baked meatballs simmered in a simple tomato sauce with versatile serving options!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Beef: I used lean ground beef, but you substitute 1/2 pound ground pork for a juicier meatball. Half ground beef and half ground turkey works, too.
- Ricotta cheese: Using full-fat, whole milk ricotta will create ultra-tender meatballs.
- Breadcrumbs and egg: For binding the meatballs together.
- Parmesan cheese: Freshly grated Parmesan cheese adds flavor to these Italian-style meatballs.
- Onion and garlic: I prefer fresh garlic cloves and onion but you can use 1/2 teaspoon garlic powder and onion powder.
- Herbs: Italian seasoning and fresh parsley. Substitute 2 teaspoons dried parsley if you do not have fresh.
- Marinara sauce: Either make homemade marinara sauce or for a simple tomato sauce solution use Rao’s marinara sauce, it’s the best of the store brands!
How to Make Ricotta Meatballs
In a medium sized mixing bowl, combine ricotta cheese, garlic and Italian seasoning.
In another large mixing bowl combine ground beef, egg, breadcrumbs, Parmesan cheese, finely chopped onion, garlic, Italian seasoning salt, pepper, parsley and 1/2 cup of the ricotta mixture.
Use a medium cookie scoop, form the mixture into 1 1/2-inch balls and place on prepared baking sheet. Bake at 400°F for 17-20 minutes, flipping halfway through.
Add sauce to a large skillet then add gently meatballs to the marinara sauce. Carefully drop the ricotta cheese mixture in dollops on top of the marinara sauce.
Simmer meatballs and ricotta over medium heat for 5 – 7 minutes or until the cheese is melted. Garnish with fresh herbs like chopped parsley or fresh basil leaves if desired.
Recipe Tips and Variations
- Don’t overmix! Mix the meatballs with ricotta cheese just until combined—over mixing can make the meatballs tough instead of tender.
- To cook in a skillet: Heat 2 tablespoons of oil in a large pan then add meatballs and cook for 7–10 minutes, turning to brown on all sides.
- How to serve: Serve ricotta meatballs with pasta and a slice of crusty Italian bread, tuck into a hoagie roll with melted cheese, or enjoy them as a festive appetizer.
- Storing leftovers: Store ricotta meatballs in an airtight container in the fridge up to 3 days, or freeze up to 3 months. Thaw overnight in fridge and reheat before serving.
More meatball recipes to try include meatball sliders, baked ziti with meatballs and pepperoni meatballs.
More Meatball Recipes
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Ricotta Meatballs
Video
Ingredients
- 32 ounces marinara sauce
Meatballs
- 1 pound 80% lean ground beef (could substitute with half pound ground pork and half pound ground beef)
- 1 large egg , beaten
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- ¾ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 2 Tablespoons chopped fresh Italian flat leaf parsley , optional
Ricotta Mixture
- 1 cup ricotta cheese
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
For Serving: Cooked pasta or a hoagie for a meatball sub
Instructions
- Preheat and prepare: Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray.
- Make ricotta mixture: In a medium sized mixing bowl, combine 1 cup ricotta cheese, 1 teaspoon minced garlic and 1 teaspoon Italian seasoning.
- Make meat mixture: In a large bowl, combine the 1 pound ground beef, 1 egg, 1/4 cup breadcrumbs, 1/4 cup parmesan cheese, 1/4 cup onion, 2 teaspoons garlic, 1 teaspoon Italian seasoning, 3/4 teaspoon salt, 1/4 teaspoon pepper, 2 Tablespoons parsley, if using, and 1/2 cup of the ricotta mixture.
- Form meatballs: Use a medium cookie scoop or spoon to scoop the meat mixture. Form into 1 1/2-inch balls and place on the baking sheet.
- Bake meatballs: Bake uncovered 17 to 20 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don't brown.
- Heat sauce: Add sauce to a large skillet and heat for 5 minutes.
- Add to sauce: Add meatballs to the marinara sauce. Use a small cookie scoop and drop the ricotta cheese mixture in dollops to the top of the marinara sauce. Simmer over medium heat for 5 – 7 minutes, until the cheese is melted.
Notes
- You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic and onions. You may also use 2 teaspoons dried parsley if you do not have fresh.
- If I have pork on hand, I like to use 1/2 pound ground beef and 1/2 pound ground pork. It creates juicier meatballs. You can also do half ground beef and half ground turkey to cut back on fat.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Beef, Dinner, Freezer-Friendly, Italian, Meal Prep, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
