Our favorite ricotta meatballs are incredibly tender, juicy, and full of flavor. Simple to make ahead and ideal for sandwiches, pasta, or salads, these meatballs are a crowd-pleasing favorite.
Meatballs are made for the weekend.
Make a batch this weekend and you’ll understand why I’m excited.
These ricotta meatballs are tender, flavorful, and excellent to prepare ahead for busy weeknights. Simmer them in your favorite marinara and serve however you like.
Hello, dinner perfection.
Surprisingly, I only began loving meatballs about ten years ago. While pregnant with my son I developed a taste for meatballs and tomato sauce, and the appreciation has stuck. They’re easy, versatile, and always a hit with everyone at the table.
Now the whole family enjoys them.
These are hands-down the best classic meatballs I’ve made. My husband adores meatballs, and these quickly became his favorite. By classic, I mean meatballs cooked in marinara — simple and comforting.
They are truly phenomenal.
I adapted a previous baked mini meatball recipe by incorporating ricotta and whisking it with the egg before mixing. That step helps distribute the ricotta evenly through the meat, keeping every bite tender and moist.
Whisking the ricotta and egg until smooth before adding the remaining ingredients ensures even texture throughout the meatballs—you can see flecks of ricotta even in the raw mixture.
These meatballs are fantastic on sandwiches, with pasta, atop salads, or paired with roasted vegetables. They’re one of my go-to make-ahead options and they freeze beautifully. Flash-freeze them on a tray, transfer to a resealable bag, and use straight from frozen—perfect for the slow cooker or reheating after thawing.
Whether you brown them first and simmer in sauce, or slow-cook them after searing, the result is the same: tender, flavorful meatballs that hold up well in a variety of dishes.
The perfect meatball does exist.
Ricotta Meatballs
Ricotta Meatballs
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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, such as 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
- 24 ounces marinara sauce
Instructions
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Whisk the ricotta, egg, and minced garlic in a large bowl until combined and relatively smooth. Add the ground beef, parmesan, chopped herbs, breadcrumbs, garlic powder, dried basil, and a generous pinch of salt and pepper.
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Gently stir until just combined, using your hands if needed to bring the mixture together without overworking it.
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Slightly wet your hands and roll the mixture into meatballs about 1 to 2 inches in diameter.
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Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides until golden. Pour in the marinara sauce, reduce heat to low, cover the skillet, and cook—stirring occasionally—until the meatballs are cooked through, about 15 to 20 minutes. Alternatively, simmer longer on the stove or transfer to a slow cooker after browning for a hands-off finish.
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Serve on sandwiches, with pasta, over salads, or alongside vegetables. Top with extra parmesan and fresh herbs.
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Thank you — I appreciate you!
All the cheese, please.