Ricotta Meatballs are a beautifully rich, flavorful twist on an Italian classic. Meatballs so juicy and tender they are made with a mixture of ground chuck and pork, stuffed with a rich herb-ricotta mixture, and simmered in a tangy marinara sauce. This recipe will make a believer out of everyone, whether you’re serving it over spaghetti for a family dinner or as a hearty appetizer at your next gathering — it’ll be your new favorite. I assure you that with every bite, you get mouthfuls of cheesy goodness!

I discovered this recipe a few years back while trying to spice up my usual meatball rotation, and I haven’t looked back! The ricotta adds a creamy, velvety texture and a subtle, tangy flavor that brings new depth to the savory notes of beef and pork. My children love the cheesy surprise at the center, and the mixture of herbs in both the ricotta and the meat filling each bite with an explosion of flavor. When I serve these, they vanish in minutes, and I’m always asked for the recipe. Trust me, you’ll understand once you’ve made them why this dish is a real crowd-pleaser!

Why You’ll Love This Recipe

Bang for Your Buck: You will get at least 2 dozen small meatballs, and our original sauce makes enough for 4 to 8 servings: an 8- to 10-ounce package of ground beef made into a 2 to 2 1/2 pound batch, powered up with herbs, Parmesan and creamy ricotta to oompahpahpah form. The fusion of beef, and pork (or sausage!) adds the ideal touch of flavors and textures.
Creamy Ricotta Surprise: The spoonful of herbed ricotta on top is not just for show — it lends a richness that melds perfectly with the savory marinara sauce.
Perfect for Every Occasion: Whether you’re serving a casual weeknight dinner or hosting a special celebration, these meatballs will wow your guests. Also, the recipe is easy to adjust to serve as a main course or an appetizer.
Kid-Approved & Cozy: The creamy sauce and tender texture make this a favorite with children. My family cannot get enough of these meatballs!

Ready to get started? Let’s look at what goes into it, then the step by step of making this culinary masterpiece

Key Ingredients

Here’s what you’ll need to make these heavenly Ricotta Meatballs:

Ricotta Cheese: Forms a creamy, rich base for the herb mixture.

Ground Chuck and Ground Pork: A blend of lean ground chuck and fatty pork make these meatballs moist and flavorful.

Marinara Sauce: For simmering and serving; its acidity cuts richness from the ricotta and meat.

Italian Panko: Helps hold the meat mix together while adding light flavor.

Parmesan Cheese: Provides depth, and a nutty, salty comic partner to the ricotta.

Onion and Garlic: Basic aromatics that build the flavor base.

Fresh Parsley and Italian Seasoning: Add herbaceous notes alongside brightness.

Egg and Half-and-Half Help bind the meatballs and lend a tender texture.

Olive Oil: To sauté and brown the meatballs, builds flavor.

Directions

Make the Herb Ricotta Mixture: Tortellini is often filled with ricotta, and this stuffed pasta is no different; combine ricotta with minced garlic and dried herbs.
Cook the onion and garlic until translucent: Sauté the aromatics.
Make the Meatball Base: I combine the ricotta mixture with breadcrumbs, Parmesan, and other spices and gently fold in the ground meat.
Form and Chill: Shape mixture into 1 ½-inch meatballs and refrigerate to set.
Brown the Meatballs: Sear the meatballs in batches until browned all over.
Simmer in Marinara Sauce: Add the meatballs to simmering marinara sauce, place on more ricotta, and simmer until heated through.

Ingredient quantities and instructions are on the recipe card below this post. This is a summary of the stove top method.

Tips to Make Ingredient Substitutions

Choosing the Meat

Ground Chuck: 80% lean ground chuck is the way to go here, with just enough fat to keep the meatballs juicy, but not too much to make them greasy.
Ground Pork/Sausage – The addition of ground pork or sausage lends a slight sweetness to the pasta alongside extra fat content. Veal blending the pork to be less sweet while retaining a unique, lightly sweet flavor profile that delivers lighter and a unique taste.
Ricotta Cheese: The star player in my opinion of this dish. Ricotta adds creamy and delicate components to contrasts the dense meat flavors. Whole milk is preferable ricotta because of the better consistency over part-skim; however, the latter reduces the fat content.
Half and Half or Heavy Cream: While half-and-half brings creaminess into balance, switching to heavy cream allows the flavor to be more robust. For those looking into a less creamy feel, whole milk does the job but alters the final product considerably due to thickness omission.
Breadcrumbs and Parmesan: Italian breadcrumbs add a hint of grass with plain breadcrumbs, while parmesan adds a touch of indescribable nutty, savory cheese with fresh cheese tasting the best due to the manner in which it melts into the meatball.

Serve with Mozzarella cheese and bread Parmesan mozzarella bread, which could derail the lower fat alternative certainty is that cheesy of choice. * Classic Spaghetti: This dish can be served on a plate of spaghetti pasta. Serve it with some more sprinkle of parmesan and ladle marinara on top with a basil leaf over the horseshoe. * Crusty Garlic Bread: Garlic bread, whether purchased or handmade, and glass of marinara. * Zucchini Noodles: For the record, why not use zucchini or spaghetti squash to eat healthily. * Appetizer Style: Using a long needle and plate of the most delectable party slabs, it is the best appetizer.

Storage & Reheating Tips

Refrigerator: Meatballs and sauce may be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: These meatballs freeze really well! Spread them on a baking sheet to freeze individually, and then move to a freezer-safe bag. Freeze for up to 3 months.
Reheating: To reheat, heat meatballs and sauce in a skillet over medium heat until hot throughout. Add a little water if the sauce is too thick.

Recipe Variations

Spicy Kick: Add a pinch of red pepper flakes to the meatball mixture for heat.
Cheesy: Put a small cube of mozzarella in the center of each meatball for a gooey, cheesy surprise.
Gluten-Free: Replace the Italian breadcrumbs with gluten-free breadcrumbs.
Low Fat Version: Substitute ground turkey or chicken for beef and pork, this will create a leaner meat option

Final Note

Alicia recommends these Ricotta Meatballs for any meatball fan. They’re rich, intensely flavored, and adaptable to a variety of servings. Make a batch tonight, and if they end up becoming a mainstay in your dinner rotation, don’t say I didn’t warn you! Buon appetito!