Name: Ricotta Meatballs (4 Ways!) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 15 oz. Ricotta cheese; 1 teaspoon garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1 yellow onion, finely diced; 3 cloves garlic, minced; 1 large egg, whisked; ½ cup half and half (can substitute cream); ½ cup Italian breadcrumbs; ½ cup Parmesan cheese, freshly grated; ⅓ cup roughly chopped fresh parsley, plus more to garnish; 1 teaspoon Italian seasoning; 1 teaspoon mustard powder; 1 teaspoon salt; ½ teaspoon black pepper; 1 lb. ground chuck (80% lean); ½ lb. ground pork (or substitute ground sausage or veal); 32 oz. marinara sauce (Rao’s recommended); ½ cup olive oil, divided; ¼+ cup water (optional, to adjust sauce consistency)

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Introduction

These ricotta meatballs are tender, flavorful, and perfect for a comforting meal. Made with a blend of ground meats and a creamy herb ricotta mixture, they simmer in a rich marinara sauce for an irresistible dish you’ll want to make again and again.

A round black pan filled with about three layers of rich red tomato sauce with visible tomato chunks and herbs, top layer showing browned, round meatballs covered in creamy white dollops of melted cheese, some cheese oozing and mixing into the sauce creating a light orange swirl effect, sprinkled green herbs on top adding contrast. A wooden spoon with a light golden handle scoops some meatballs on the right side of the pan, resting on a white cloth, all placed on a white marbled textured surface with fresh green parsley in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 oz. marinara sauce
½ cup olive oil, divided
Herb Ricotta Mixture:

15 oz. ricotta cheese
1 teaspoon garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley

Meatballs:

1 yellow onion, finely diced
3 cloves garlic, minced
1 egg, whisked
½ cup half and half (can substitute cream)
½ cup Italian breadcrumbs
½ cup Parmesan cheese
⅓ cup roughly chopped parsley, plus more to garnish
1 teaspoon Italian seasoning
1 teaspoon mustard powder
1 teaspoon salt
½ teaspoon pepper
1 lb. ground chuck, 80% lean
½ lb. ground pork (or ground sausage or veal)

Instructions

Step 1: Prepare the herb ricotta mixture by combining ricotta cheese, minced garlic, dried basil, oregano, and parsley. Set aside.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for 1 more minute. Remove from heat and let cool.
Step 3: In a large bowl, mix together the whisked egg, half and half, Italian breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture. Add the cooled onion and garlic mixture.
Step 4: Season the ground chuck and pork with salt and pepper. Add the meat to the bowl and gently mix everything with your hands until just combined. Avoid overworking the meat to keep the meatballs tender.
Step 5: Roll the mixture into 1½-inch meatballs and place them on a tray. Refrigerate for 15 minutes to help them firm up.
Step 6: Heat the remaining olive oil in a large skillet over medium-high heat, adding enough oil to reach about halfway up the sides of the meatballs. Brown the meatballs in batches, leaving space around each so they can be easily turned. Brown for about 1½ minutes per side, then remove and set aside.
Step 7: Remove excess oil from the skillet. Pour in the marinara sauce and add about ¼ cup of water to prevent the sauce from getting too thick. Add the browned meatballs back to the skillet and spoon sauce over them.
Step 8: Cook the meatballs in the sauce over medium heat, partially covered, for 30 minutes. During the last 15 minutes, dollop the remaining herb ricotta mixture on top of the meatballs to heat through.
Step 9: Garnish with additional parsley and serve warm.

Tips & Variations

Use Rao’s marinara sauce for the best flavor or try your favorite homemade marinara.
Any combination of ground chuck, pork, sausage, or veal works well in these meatballs.
Grate Parmesan cheese fresh from a wedge to enhance flavor and texture.
Coating your hands with a little oil makes shaping the meatballs easier and less sticky.
For alternative cooking methods, consider baking or slow-cooking the meatballs; adjust times accordingly.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For longer storage, freeze the meatballs in sauce for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate filled with several meatballs coated in a thick red tomato sauce, with a few meatballs showing white melted cheese inside. The meatballs are browned and sprinkled with small bits of green herbs and a light dusting of grated cheese on top. The sauce is chunky with visible tomato pieces, pooling around the meatballs at the bottom of the plate. The plate is set on a white marble surface with soft natural lighting highlighting the glossy and textured look of the sauce and meatballs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs up to the point of cooking, then refrigerate them for up to 24 hours before cooking. This can help the flavors meld and make meal prep easier.

What can I serve with ricotta meatballs?

These meatballs pair wonderfully with pasta, crusty bread, or a fresh green salad. They also make great sandwiches when served in a hoagie roll with extra sauce.