Ricotta Meatballs are a rich, flavorful twist on the classic Italian meatball. Juicy and tender, these meatballs are made with a combination of ground chuck and pork, infused with a creamy herb-ricotta mixture, and simmered in a tangy marinara sauce. This recipe is sure to become your new favorite, whether you’re serving it over spaghetti for a family dinner or as a hearty appetizer for your next gathering. Trust me, every bite is loaded with cheesy goodness that melts in your mouth!
I stumbled upon this recipe a few years ago when looking to jazz up my standard meatball routine, and I have never looked back! The creamy ricotta not only adds a velvety texture but also infuses the meatballs with a subtle, tangy flavor that complements the savory notes of ground beef and pork. My kids can’t get enough of the cheesy surprise inside, and the combination of herbs in both the ricotta and meat mixture gives each bite an explosion of flavor. Whenever I serve these, they disappear in minutes, and I’m always asked for the recipe. Trust me, once you try them, you’ll understand why this dish is a true crowd-pleaser!
Why You’ll Love This Recipe
- Flavor Explosion: These meatballs are packed with herbs, Parmesan, and a creamy ricotta mixture that gives them a distinct, delectable taste. The combination of beef and pork (or sausage!) creates a perfect balance of flavors and textures.
- Creamy Ricotta Surprise: The dollop of herb-infused ricotta on top is not just for looks—it adds a luxurious creaminess that pairs beautifully with the savory marinara sauce.
- Perfect for Any Occasion: Whether you’re hosting a casual weeknight dinner or a special celebration, these meatballs will impress. Plus, you can easily adapt the recipe to serve as a main course or an appetizer.
- Kid-Friendly & Comforting: The creamy sauce and soft texture make it a hit with kids and adults alike. My family can’t get enough of these meatballs!
Ready to get started? Let’s dive into the ingredients, followed by a step-by-step guide to creating this culinary masterpiece
Key Ingredients
Here are the essential components you’ll need to make these heavenly Ricotta Meatballs:
- Ricotta Cheese: Provides a creamy, rich base for the herb mixture.
- Ground Chuck and Ground Pork: The perfect balance of lean ground chuck and fatty pork ensures the meatballs remain moist and flavorful.
- Marinara Sauce: For simmering and serving; its acidity cuts through the richness of the ricotta and meat.
- Italian Breadcrumbs: Used to bind the meat mixture while adding subtle flavor.
- Parmesan Cheese: Adds a nutty, salty element that complements the ricotta.
- Onion and Garlic: Classic aromatics that form the flavor foundation.
- Fresh Parsley and Italian Seasoning: Provide herbaceous notes and freshness.
- Egg and Half-and-Half: Help bind the meatballs and create a tender texture.
- Olive Oil: Used for sautéing and browning the meatballs, adding depth of flavor.
Directions
- Prepare the Herb Ricotta Mixture: Combine ricotta with minced garlic and dried herbs for a creamy, flavorful filling.
- Sauté the Aromatics: Cook onions and garlic until softened.
- Mix the Meatball Base: Combine the ricotta mixture with breadcrumbs, Parmesan, and other seasonings before gently mixing in the ground meat.
- Form and Chill: Shape the mixture into 1 ½-inch meatballs and refrigerate to set.
- Brown the Meatballs: Sear the meatballs in batches until browned on all sides.
- Simmer in Marinara Sauce: Add the meatballs to a simmering marinara sauce, top with more ricotta, and cook until fully heated through.
See recipe card below this post for ingredient quantities and full instructions. This is an overview of the stove top method.
Ingredient Tips & Substitutions
Choosing the Meat
- Ground Chuck: Using 80% lean ground chuck is ideal as it has enough fat to keep the meatballs juicy without being too greasy.
- Ground Pork/Sausage: Adding pork or sausage enhances the flavor profile with its slight sweetness and additional fat content. If you prefer, you can also use ground veal for a more delicate taste.
Ricotta Cheese
- The star of this dish! Ricotta adds a creamy, mild texture that complements the robust meat flavors. Opt for whole milk ricotta for the best texture, but part-skim works if you’re looking to cut down on fat.
Half and Half vs. Heavy Cream
- While half and half provides a balanced creaminess, you can switch it out with heavy cream for an even richer mixture. For a lighter option, whole milk can be used, but the final texture may be less creamy.
Breadcrumbs & Parmesan
- Italian breadcrumbs lend a subtle herb flavor, but plain breadcrumbs will also do the trick. As for Parmesan, freshly grated cheese melts better and infuses the meatballs with a nutty, savory taste.
Serving Suggestions
- Classic Spaghetti: Serve these meatballs over a bed of spaghetti for a traditional Italian meal. Sprinkle with extra Parmesan and a few fresh basil leaves for added flavor.
- Crusty Garlic Bread: Pair with homemade or store-bought garlic bread to mop up all the delicious marinara sauce.
- Zucchini Noodles: For a lighter, low-carb option, serve over zucchini noodles or spaghetti squash.
- Appetizer Style: Spear each meatball with a toothpick and serve on a platter as a party appetizer—perfect for gatherings!
Storage & Reheating Tips
- Refrigerator: Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
- Freezing: These meatballs freeze beautifully! Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Freeze for up to 3 months.
- Reheating: To reheat, place meatballs and sauce in a skillet over medium heat until warmed through. Add a splash of water if the sauce is too thick.
Recipe Variations
- Spicy Kick: Add a pinch of red pepper flakes to the meatball mixture for a bit of heat.
- Cheese Lovers: Add small mozzarella cubes to the center of each meatball for a gooey, cheesy surprise.
- Gluten-Free Option: Substitute Italian breadcrumbs with gluten-free breadcrumbs.
- Low-Fat Version: Use ground turkey or chicken in place of beef and pork for a leaner option.
Final Note
These Ricotta Meatballs are a must-try for any meatball lover. They’re indulgent, flavorful, and versatile enough to be served in a variety of ways. Make a batch tonight, and don’t be surprised if they become a regular on your dinner rotation! Buon appetito!
Ricotta Meatballs
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.