These Ricotta Meatballs are a delightful twist on the classic! Made with creamy ricotta cheese, they’re tender, juicy, and bursting with flavor. Perfect with pasta or on their own!
I love how simple they are to whip up. Just mix, roll, and bake! Plus, they make great leftovers… if they last that long! 😂
Key Ingredients & Substitutions
Ground Beef and Pork: Using a blend of both adds richness. If you’re looking for a healthier option, lean turkey or chicken works well. Vegetarian? Try mushroom or lentil-based meat substitutes for a hearty texture.
Ricotta Cheese: This ingredient gives the meatballs a creamy, moist texture. If you’re out, cottage cheese can be used as a substitute but blend it first for a smoother consistency. Tofu can also work for a dairy-free option.
Parmesan Cheese: Freshly grated Parmesan enhances the flavor. Pecorino Romano is a sharper substitute, while nutritional yeast is a great option for a dairy-free alternative.
Parsley: Fresh parsley adds brightness. You can swap it with basil for a different flavor or use dried herbs—just reduce the amount, as they’re more potent.
Breadcrumbs: These help bind the meatballs. If gluten-free, use gluten-free breadcrumbs or even ground oats as a substitute!
How Do I Make Sure My Meatballs Are Moist and Flavorful?
Getting the perfect meatball texture is key, and it starts with mixing the right way. Combine your ingredients gently in a large bowl. Over-mixing will make the meatballs tough, so just mix until everything is evenly distributed.
- Form the meatballs about 1.5 inches, so they cook evenly.
- When browning in the skillet, don’t crowd them. Give them space to brown nicely.
- Simmering them in marinara sauce adds moisture and flavor, so don’t skip this step – it makes them so tender!
How to Make Ricotta Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef or a mixture of ground beef and pork
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 cup breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
For Cooking:
- 4 cups marinara sauce (store-bought or homemade)
- Extra grated Parmesan cheese for topping
- Olive oil for cooking
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 30 minutes to cook. In total, you’re looking at about 45 minutes before you can enjoy your delicious ricotta meatballs!
Step-by-Step Instructions:
1. Mixing the Meatball Ingredients:
Start by grabbing a large mixing bowl. Add in the ground beef (and pork if you’re using it), ricotta cheese, grated Parmesan cheese, chopped parsley, minced garlic, egg, breadcrumbs, salt, black pepper, and Italian seasoning. Use your hands or a spoon to mix everything together until it’s just combined. Be careful not to mix too much—this keeps the meatballs tender!
2. Forming the Meatballs:
With your hands, take portions of the mixture and shape them into balls about 1.5 inches in diameter. Place each meatball on a baking sheet or plate as you go. Don’t worry if they’re not perfect; they’ll taste great!
3. Browning the Meatballs:
Next, heat a couple of tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs in batches. Brown them for about 2-3 minutes on each side until they’re nice and golden. Don’t overcrowd the skillet, or they won’t brown properly. Remove the browned meatballs and set them aside on a plate.
4. Simmering in Marinara Sauce:
In the same skillet, pour in the marinara sauce and bring it to a gentle simmer. Carefully add the browned meatballs back into the skillet, spooning some sauce over each one. Cover the skillet with a lid, and let the meatballs simmer in the sauce for about 20-25 minutes. This will ensure they cook all the way through and absorb those lovely flavors!
5. Serving the Meatballs:
Once the meatballs are cooked through, it’s time to serve! Spoon the meatballs and sauce onto plates, and don’t be shy with that extra marinara sauce. Sprinkle some additional grated Parmesan cheese on top before serving. Yum!
6. Enjoy!
These ricotta meatballs are fantastic served with spaghetti, in a sub roll, or even on their own as a tasty appetizer. Enjoy every bite!
Can I Use Different Types of Meat for the Meatballs?
Absolutely! You can use ground turkey, chicken, or even a meat alternative for a vegetarian option. Just make sure if you’re using lean meats, you don’t overcook them to ensure they stay juicy and flavorful!
Can I Make These Meatballs Gluten-Free?
Yes! Simply substitute regular breadcrumbs with gluten-free breadcrumbs or ground oats. You may also reduce the amount of breadcrumbs slightly if using ground oats, as they can be more absorbent.
How to Store Leftover Meatballs
Store any leftover meatballs in an airtight container in the fridge for up to 4 days. They also freeze very well! Just make sure to place them in a freezer-safe container or bag, separating layers with parchment paper to avoid sticking, and they can last up to 3 months.
Can I Prepare These Meatballs in Advance?
Yes! You can mix the meatball ingredients and shape them a day ahead. Just cover and refrigerate them until you’re ready to cook. Alternatively, you can fully cook and then reheat them in the sauce when you’re ready to serve.
