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! Try our Cream Cheese Chicken Enchiladas next.
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 If you like this, you'll love our Pizza Grilled Cheese.
Key Ingredients
What you need to make these Angelic Ricotta Meatballs:
Ricotta Cheese: Offers a thick, creamy base for the herbs blend.
Ground Chuck and Ground Pork: The combination of lean ground chuck and fatty pork keeps these meatballs moist and full of flavor. For another easy option, see our THE BEST DIP IN THE WORLD.
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. You might also like our 4-Ingredient Cheese Dip.
Olive Oil: To sauté and brown the meatballs, builds flavor.
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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. Try our 3-Ingredient Caramel Apple Dip next.
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.
- Storage: To store, cool; transfer to an airtight container. Reheating: To reheat, warm meatballs and sauce in a skillet over medium heat until heated through. If the sauce is too thick, add a little water.
Recipe Variations
- Spicy Kick: For a little bit of heat, sprinkle red pepper flakes into the meatball mixture.
- 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! If you like this, you'll love our Christmas Morning Bacon, Egg and Cheese Biscuit Bake.
Ricotta Meatballs
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Ingredients
- 15 oz ricotta cheese
- 1 tsp garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 1 egg whisked
- 1/2 cup half and half or substitute heavy cream
- 1/2 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese grated
- 1/3 cup parsley roughly chopped, plus more for garnish
- 1 tsp Italian seasoning
- 1 tsp mustard powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 lb ground chuck 80% lean
- 1/2 lb ground pork or substitute sausage or veal
- 32 oz marinara sauce
- 1/2 cup olive oil divided
- 1/4 cup water optional, to adjust sauce consistency
Instructions
- In a bowl, combine ricotta, minced garlic, dried basil, oregano, and parsley. Stir well and set aside.
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 5 minutes until softened. Add garlic and cook for 1 minute. Let cool.
- In a large bowl, whisk together egg and half and half. Add breadcrumbs, Parmesan, parsley, sautéed onions, garlic, and seasonings. Mix in ¾ cup of herb ricotta mixture.
- Season ground chuck and pork with salt and pepper. Add to ricotta mixture and gently mix until combined. Avoid overmixing.
- Form 1 ½ tbsp portions into 1 ½-inch meatballs. Chill for 15 minutes.
- Heat remaining olive oil in skillet. Brown meatballs in batches for 1 ½ minutes per side. Remove and set aside.
- Discard excess oil. Add marinara and water (if needed) to skillet. Simmer, then add meatballs. Coat with sauce.
- Cook on medium heat, partially covered, for 30 minutes. During last 15 minutes, top with remaining herb ricotta.
- Garnish with parsley and serve hot over pasta or with bread.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
It calls for three eggs, but in the directions it says “egg”. Do you add all 3 eggs to the riccota mixture?