Cheesy Ricotta Meatballs: Your New Favorite Weeknight Recipe
These irresistible ricotta meatballs deliver a burst of flavor that melts in your mouth with creamy, rich goodness.
Soft and tender, each bite combines the perfect blend of ground meat and delicate ricotta cheese.
The secret lies in carefully balancing herbs and spices that complement the subtle richness of the cheese.
Generations of home cooks have perfected this classic comfort food that brings warmth to any dinner table.
Italian kitchens have long celebrated this simple yet extraordinary dish that turns ordinary ingredients into something spectacular.
Succulent and juicy, these meatballs promise to become a new favorite in your culinary repertoire.
Let’s find out this mouthwatering recipe and transform your next meal into a delectable experience.
Tips for Soft and Juicy Ricotta Meatballs
Experiment with different ground meat combinations like veal, turkey, or lamb to create unique flavor profiles that complement the ricotta's creamy texture.
Replace ricotta with cottage cheese or mascarpone for a different creamy twist that still keeps the meatballs incredibly moist and delectable.
Boost the herbal notes by adding fresh chopped rosemary, thyme, or sage to give your meatballs an extra burst of aromatic goodness that'll make taste buds dance.
Swap traditional breadcrumbs with almond flour or gluten-free breadcrumbs to make this recipe friendly for those with dietary restrictions without sacrificing texture or taste.
Introduce red pepper flakes or a dash of cayenne to the meat mixture for those who love a subtle kick of heat that'll transform these meatballs from delicious to absolutely unforgettable.
Serving Ricotta Meatballs with Style
Pasta Paradise: Serve these ricotta meatballs over a steaming bed of spaghetti or fettuccine, letting the marinara sauce drizzle beautifully across each tender morsel.
Sandwich Spectacular: Pile these juicy meatballs into a crusty Italian sub roll, topped with melted provolone cheese and extra marinara for a restaurant-worthy sandwich experience.
Appetizer Adventure: Arrange meatballs on a rustic wooden board with toothpicks, surrounded by fresh basil leaves and small dollops of ricotta for an elegant party starter that'll impress your guests.
Salad Sensation: Slice meatballs and scatter them over a crisp mixed green salad, drizzling with a light balsamic vinaigrette to create a protein-packed meal that's both delicious and nutritious.
Storing Savory Ricotta Meatball Leftovers
Smart Meal Stashing: Quick Refrigeration Strategy
Weekend Batch Prep: Make double the meatballs and store in airtight containers for easy weeknight dinners. Separate into meal-sized portions before refrigerating to streamline future cooking.
Cooling Technique: Let meatballs cool completely before storing to prevent moisture buildup and potential bacterial growth. Transfer to sealed containers within two hours of cooking.
Refrigerator Lifespan: These ricotta meatballs stay deliciously fresh for 3-4 days when stored properly in the refrigerator. Keep them submerged in marinara sauce to maintain moisture and prevent drying out.
Freezer-Friendly Option: Wrap meatballs individually in plastic wrap, then place in freezer bags. They'll maintain peak quality for up to 3 months. Thaw overnight in the refrigerator before reheating gently to preserve their tender texture.
Quick Recipe Overview
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Calories: 410 kcal
Servings: 7
Ricotta Meatballs Ingredient List
For Meat Base:
Ground Chuck: Premium beef cut that provides rich, deep flavor and perfect texture for tender meatballs, choose 80% lean for ideal moisture and juiciness.
Ground Pork: Adds extra succulence and depth to meatball mixture, can be substituted with sausage or veal for varied taste profile.
For Binding and Moisture:
Ricotta Cheese, Egg, Half and Half: Create luxurious, creamy texture while keeping meatballs incredibly moist and tender, select fresh, high-quality ricotta for best results.
For Flavor Enhancers:
Yellow Onion, Garlic: Aromatic base that builds foundational savory notes, finely dice to distribute flavor evenly.
Parsley, Dried Basil, Dried Oregano, Dried Parsley, Italian Seasoning: Provide classic Mediterranean herb complexity, use fresh herbs when possible for brighter taste.
Parmesan Cheese: Adds nutty, salty undertone that elevates overall meatball flavor, opt for freshly grated for maximum impact.
Mustard Powder: Subtle kick that heightens meat's natural savoriness, use sparingly.
Salt, Pepper: Essential seasoning for balancing and intensifying all other flavors.
For Cooking and Sauce:
Breadcrumbs: Help bind ingredients and create light, tender meatball texture, Italian style recommended.
Marinara Sauce: Classic accompaniment that complements meatball's rich flavor, choose high-quality jarred or homemade sauce.
Large mixing bowl: Essential for combining all ingredients thoroughly and gently.
Skillet: Perfect for sautéing onions and browning meatballs to golden perfection.
Whisk: Helps blend egg and half-and-half smoothly without lumps.
Measuring spoons: Precise for adding the right amount of herbs and seasonings.
Cutting board: Ideal for chopping herbs and preparing ingredients.
Sharp knife: Needed for mincing garlic and chopping parsley.
Wooden spoon or spatula: Great for stirring and folding ingredients together.
Tongs: Helps turn meatballs evenly while browning in the skillet.
How to Make Cheesy Ricotta Meatballs
Cheese Fusion A creative blend of ricotta with aromatic herbs creates the soul of these mouthwatering meatballs. Mix soft ricotta with fragrant herbs like basil and parsley, letting their flavors dance together.
Flavor Foundation Sauté sweet onions and garlic in olive oil until they become soft and translucent. This caramelized base will infuse deep, rich undertones into the meat mixture.
Binding Elements Whisk egg and cream to create a silky liquid that helps hold the meatballs together. Fold in breadcrumbs, Parmesan, and those wonderfully prepared herbs to build incredible texture and depth.
Meat Preparation Gently combine ground beef and pork, seasoning with salt and pepper. Be tender with the mixing to ensure juicy, tender meatballs that melt in your mouth.
Shaping Adventure Form small, uniform meatballs and let them chill briefly. This helps them maintain their shape during cooking and intensifies their incredible flavor profile.
Golden Searing Carefully brown meatballs in a hot skillet, creating a beautiful caramelized exterior that locks in succulent juices. Work in batches to ensure perfect coloration.
Sauce Immersion Introduce marinara sauce, letting meatballs simmer and absorb those rich, tangy flavors. The slow cooking process allows every bite to become a harmony of textures and tastes.
Final Touch Sprinkle remaining ricotta on top during the last cooking moments, creating a luxurious, creamy layer that elevates the entire dish to gourmet status.
Presentation Garnish with fresh parsley, adding a burst of color and herbal freshness that makes the dish truly irresistible.
Delectable ricotta meatballs blend Italian culinary traditions with creamy, herbed goodness. Cheese-infused meat promises a mouthwatering experience that connects comfort and elegance for passionate cooks.
Ingredients
Scale
1 lb ground chuck (80% lean)
0.25 lb ground pork (or substitute sausage or veal)
15 oz ricotta cheese
1 egg (whisked)
0.25 cup Parmesan cheese (grated)
0.25 cup half and half (or heavy cream)
1 yellow onion (finely diced)
4 cloves garlic (minced)
0.25 cup Italian breadcrumbs
0.25 cup parsley (roughly chopped, plus more for garnish)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp Italian seasoning
1 tsp mustard powder
1 tsp salt
0.25 tsp pepper
32 oz marinara sauce
0.25 cup olive oil (divided)
0.25 cup water (optional, to adjust sauce consistency)
Instructions
Herb Ricotta Mixture: Blend ricotta cheese with finely chopped garlic, dried basil, oregano, and parsley thoroughly, creating an aromatic base for the meatballs.
Aromatics Preparation: Sauté diced onions in olive oil until translucent, add minced garlic briefly, then cool the mixture completely to intensify flavor development.
Binding Ingredients: Whisk egg with half-and-half, incorporating breadcrumbs, Parmesan, parsley, cooled onion mixture, and most of the herb-ricotta blend to create a cohesive binding agent for the meat.
Meat Preparation: Season ground chuck and pork with salt and pepper, gently folding into the cheesy mixture while maintaining a light touch to preserve meat’s tenderness.
Shaping and Chilling: Form uniform meatballs, approximately 1.5 inches in diameter, and refrigerate for 15 minutes to help them maintain structural integrity during cooking.
Browning Process: Sear meatballs in batches, developing a golden-brown crust by cooking each side for about 90 seconds, which locks in moisture and creates depth of flavor.
Sauce Integration: Deglaze the skillet with marinara sauce, adding water if necessary, then gently reintroduce browned meatballs to the sauce for comprehensive flavor melding.
Simmering and Finishing: Partially cover and simmer meatballs for 30 minutes, introducing remaining herb-ricotta during the final 10 minutes to create a creamy, luxurious topping.
Presentation: Garnish with freshly chopped parsley, adding a vibrant, herbaceous final touch to the dish before serving.
Notes
Chill for Cohesion: Refrigerating meatballs for 15 minutes helps them hold shape and prevents crumbling during cooking.
Gentle Mixing Matters: Avoid overmixing meat to keep meatballs tender and juicy, preventing a tough, dense texture.
Batch Browning Technique: Cook meatballs in batches to ensure even, golden-brown exterior without overcrowding the pan.
Ricotta Secret Weapon: Adding ricotta cheese creates incredibly moist, tender meatballs with a rich, creamy texture.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.