These cheesy baked meatballs are irresistible: tender ricotta meatballs baked in marinara, topped with burrata and pesto, and served with buttery garlic toasts. Pure comfort food.
We’re definitely in a meatball kind of mood today.
These meatballs are stuffed with pesto, finished with creamy burrata, baked until melty, and served alongside small buttery garlic toasts perfect for dipping.
This recipe is a huge family favorite—simple, colorful, and packed with flavor. It’s flexible too: serve the meatballs on their own, with pasta, tucked into rolls, or spooned over orzo or rice for a change of pace.
P.S. These meatballs are a smart way to use up fresh basil at the end of the season when you make pesto.
I use my favorite ricotta-based meatball method because ricotta keeps the meatballs tender and moist while adding a light, delicate flavor. The result is never dry.
Another perk: these meatballs freeze beautifully. I roll a batch, flash-freeze them on a baking sheet, then transfer to a resealable bag or container. They’re an excellent meal-prep staple—easy to reheat and use in different dishes.
Meal prep like this makes weeknights so much easier; your future self will thank you.
Simple dinners are lifesavers right now.
These meatballs are wonderful for everyday dinners and special occasions alike—game day, gatherings, or a cozy family meal. Serve them in a pan for guests to help themselves, place them in buns, or spoon them over pasta. They stand on their own, full of flavor and vibrant color.
If you want to switch things up, try a meatball salad—it’s featured in the author’s second book and is surprisingly satisfying.
I also love serving these with parmesan orzo or rice for a different texture and flavor profile. It keeps weeknights interesting and feels like a new meal.
Love that for us.
Cheesy Baked Meatballs
Cheesy Pesto Baked Meatballs with Burrata
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Ingredients
- 1 cup ricotta cheese
- 1 large egg
- 4 garlic cloves, minced
- 1 pound ground beef or turkey
- ½ cup parmesan cheese, plus more for serving
- ⅓ cup chopped fresh herbs (parsley and basil), plus extra for topping
- ¾ cup breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- kosher salt and pepper
- 1 tablespoon olive oil
- ½ cup chicken or beef stock
- 24 ounces marinara sauce
- ⅓ cup pesto
- 8 ounces burrata cheese, pulled apart
Buttery garlic toasts
- 1 baguette, cut into rounds
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- flaky salt
Instructions
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Preheat the oven to 400°F.
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In a large bowl, whisk together ricotta, egg, and minced garlic until mostly smooth. Add the ground meat, parmesan, chopped herbs, breadcrumbs, garlic powder, dried basil, and a generous pinch of salt and pepper.
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Mix gently until just combined, using your hands if needed to bring the mixture together.
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Wet your hands slightly and roll the mixture into 1- to 2-inch meatballs.
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Heat olive oil in a large oven-safe skillet or pot over medium heat. Add the meatballs and brown them on all sides until nicely golden.
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Transfer the meatballs to a plate. Deglaze the pan with the stock, scraping up browned bits, then add the marinara sauce.
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Return the meatballs to the sauce, drizzle with pesto, and tuck pieces of burrata into the pan.
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Bake for 15 to 20 minutes, until the cheese is bubbly and melted. Serve immediately with buttery garlic toasts.
Buttery garlic toasts
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While the meatballs bake, melt butter in a skillet over medium heat and add the minced garlic. Arrange baguette rounds in a single layer and cook until golden on one side, flip, sprinkle with flaky salt, and cook until the other side is golden. Serve warm with the meatballs.
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Just bake me a pan of cheesy meatballs—and dinner is solved.