BEST RICOTTA MEATBALLS EVER

I’ll never forget the day my little brother, Max, tried to help me make dinner and ended up covered head-to-toe in flour – but amidst the chaos, we created the most unbelievably tender Ricotta Meatballs I had ever tasted. Now, I’m going to share all my secrets with you, so you can create these melt-in-your-mouth wonders in your own kitchen, without the flour explosion (hopefully!). Get ready to make the best ricotta meatballs you’ve ever had – I promise you won’t be disappointed!

The Secret to Seriously Delicious Ricotta Meatballs

Alright, friend, let’s talk meatballs. Not just any meatballs, but the kind that are so tender, so juicy, and so packed with flavor, you’ll never want to make them any other way. We’re talking about Ricotta Meatballs, and trust me, the ricotta cheese is the key to unlocking a whole new level of deliciousness. I’m going to walk you through everything you need to know, from selecting the right ingredients to perfecting your technique. So, grab your apron, and let’s get cooking!

Why Ricotta Makes All the Difference

So, why ricotta? Well, ricotta cheese is like a magic ingredient when it comes to meatballs. It adds moisture, tenderness, and a subtle sweetness that balances out the savory flavors of the meat and spices. Without it, meatballs can often be dry and tough. The ricotta acts like a binder, holding everything together while keeping things incredibly light and airy. Seriously, it’s a game-changer. Think of it like this: adding ricotta to your meatballs is like giving them a spa day – they come out relaxed, rejuvenated, and ready to party in a bowl of marinara sauce!

Gathering Your Ingredients: Quality Matters

Before we dive into the recipe, let’s make sure you have all the right ingredients. Remember, quality ingredients lead to quality results. Don’t skimp on the good stuff!

Meat Mixture: The Foundation of Flavor

• Ground Meat: I like to use a combination of ground beef and ground pork for the best flavor and texture. The beef provides a rich, savory flavor, while the pork adds moisture and a subtle sweetness. An 80/20 blend of ground beef is perfect (80% lean, 20% fat). If you prefer, you can also use ground turkey or chicken, but be sure to adjust the cooking time accordingly.
• Ricotta Cheese: Full-fat ricotta cheese is a must! Don’t even think about using the part-skim stuff. The fat is what gives the meatballs their incredible tenderness. Look for fresh, high-quality ricotta for the best results.
• Breadcrumbs: I prefer to use panko breadcrumbs because they’re light and airy, but regular breadcrumbs will work too. If you’re feeling fancy, you can even make your own breadcrumbs by pulsing stale bread in a food processor.
• Eggs: Eggs act as a binder, helping to hold the meatballs together. Use large eggs for best results.
• Parmesan Cheese: Freshly grated Parmesan cheese adds a salty, nutty flavor that complements the other ingredients perfectly. Don’t use the pre-grated stuff – it just doesn’t taste the same.
• Fresh Herbs: Fresh parsley and basil are essential for adding brightness and freshness to the meatballs. Chop them finely for the best flavor distribution.
• Garlic: Freshly minced garlic is a must! Don’t use garlic powder – it just doesn’t compare.
• Onion: Finely diced onion adds sweetness and depth of flavor.
• Seasonings: Salt, pepper, Italian seasoning, and a pinch of red pepper flakes (if you like a little heat) are all you need to bring out the best in these meatballs.

The Perfect Sauce Pairing

While the meatballs are the star of the show, the sauce is the supporting actor that really makes them shine. I highly recommend using a classic marinara sauce, but you can also get creative and try a different sauce if you’re feeling adventurous. Imagine these Ricotta Meatballs simmering in a creamy pesto sauce – yum! Or even a spicy arrabbiata sauce for a kick. Don’t be afraid to experiment and find your perfect pairing!

Step-by-Step Guide to Making Ricotta Meatballs

Okay, let’s get down to business. Here’s a step-by-step guide to making the most amazing ricotta meatballs you’ve ever tasted.

Step 1: Prepare the Ingredients

First things first, let’s get everything prepped and ready to go. Mince the garlic, dice the onion, chop the herbs, and grate the Parmesan cheese. This will make the whole process much smoother and more efficient.

Step 2: Combine the Ingredients

In a large bowl, combine the ground meat, ricotta cheese, breadcrumbs, eggs, Parmesan cheese, herbs, garlic, onion, salt, pepper, Italian seasoning, and red pepper flakes (if using). Gently mix everything together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough. I like to use my hands because you can really feel when everything is evenly distributed. But if you prefer, you can use a wooden spoon or a spatula.

Step 3: Form the Meatballs

Now comes the fun part! Using your hands, gently form the meat mixture into meatballs. I like to make them about 1 1/2 to 2 inches in diameter. This size is perfect for serving on pasta or in sandwiches. To prevent the meat from sticking to your hands, you can lightly moisten them with water or olive oil. Place the meatballs on a baking sheet lined with parchment paper.

Step 4: Cook the Meatballs

There are a few different ways you can cook your ricotta meatballs. Here are my two favorite methods:

Baking: The Healthier Option

Baking the meatballs is a healthier option because it doesn’t require any added oil. Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until they are cooked through and lightly browned. I always rotate the baking sheet halfway through to ensure even cooking.

Pan-Frying: The Flavor Booster

Pan-frying the meatballs adds a delicious, crispy crust and intensifies the flavor. Heat a tablespoon or two of olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook for 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through. Be careful not to overcrowd the skillet, as this can lower the temperature and prevent the meatballs from browning properly. You may need to cook them in batches.

Step 5: Simmer in Sauce

Once the meatballs are cooked, transfer them to a pot of your favorite marinara sauce. Bring the sauce to a simmer and let the meatballs simmer for at least 30 minutes, or even longer if you have the time. This will allow the meatballs to absorb the flavors of the sauce and become even more tender and delicious. I often let mine simmer for a couple of hours on a low heat. Just make sure to stir occasionally to prevent sticking.

Tips and Tricks for Perfect Ricotta Meatballs

Want to take your ricotta meatballs to the next level? Here are a few extra tips and tricks that I’ve learned over the years:

• Don’t Overmix: I can’t stress this enough. Overmixing the meat mixture will result in tough, dense meatballs. Mix just until everything is combined.
• Moisten Your Hands: To prevent the meat from sticking to your hands, lightly moisten them with water or olive oil before forming the meatballs.
• Use a Cookie Scoop: For uniform meatballs, use a cookie scoop to portion out the meat mixture. This will ensure that they all cook evenly.
• Brown the Meatballs: Whether you’re baking or pan-frying, browning the meatballs adds a delicious layer of flavor and texture.
• Simmer in Sauce: Don’t skip the simmering step! This is what really makes the meatballs tender and flavorful.
• Make Ahead: Ricotta meatballs can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just be sure to thaw them completely before reheating.

Serving Suggestions

Now that you’ve made these incredible Ricotta Meatballs, it’s time to enjoy them! Here are a few serving suggestions:

• Pasta: Serve the meatballs over your favorite pasta, such as spaghetti, penne, or rigatoni. Don’t forget to top with extra Parmesan cheese and fresh basil.
• Meatball Subs: Load the meatballs into hoagie rolls with marinara sauce and melted mozzarella cheese for a classic meatball sub. You can enjoy a quick and easy Cheesy Meatball Subs with these same delicious meatballs!
• Appetizer: Serve the meatballs as an appetizer with toothpicks for dipping.
• Eggplant Parmesan: Layer the meatballs with slices of eggplant, marinara sauce, and mozzarella cheese for a hearty and delicious Eggplant Parmesan.
• Lasagna: Use the meatballs as a layer in your lasagna for extra flavor and protein. For a vegetarian twist, consider a Spinach Mushroom Lasagna alongside your meatball masterpiece.
• Garlic Parmesan Spaghetti: Serve these meatballs over a bed of simple and delicious Garlic Parmesan Spaghetti for a comforting and satisfying meal.

Troubleshooting: Common Issues and Solutions

Even with the best recipes, things can sometimes go wrong. Here are a few common issues you might encounter when making ricotta meatballs, and how to fix them:

• Meatballs are Dry: This is usually caused by overmixing the meat mixture or using too lean of ground meat. Be sure to mix gently and use a combination of ground beef and ground pork. Also, make sure you’re using full-fat ricotta cheese.
• Meatballs are Tough: Overmixing is the most common cause of tough meatballs. Mix just until everything is combined.
• Meatballs are Falling Apart: This could be due to not enough binder (eggs or breadcrumbs) or using too much liquid in the meat mixture. Add an extra egg or a few more breadcrumbs to help hold everything together. Make sure to drain your ricotta cheese if it seems particularly watery.
• Meatballs are Bland: Don’t be afraid to season generously! Add plenty of salt, pepper, Italian seasoning, and garlic to bring out the flavor of the meatballs. A pinch of red pepper flakes can also add a nice kick.

Recipe Variations: Get Creative in the Kitchen

Once you’ve mastered the basic ricotta meatball recipe, feel free to experiment and get creative in the kitchen! Here are a few variations to try:

• Spicy Meatballs: Add extra red pepper flakes, cayenne pepper, or a pinch of chili powder to the meat mixture for a spicy kick.
• Italian Sausage Meatballs: Replace some of the ground beef with Italian sausage for a bolder, more flavorful meatball.
• Chicken or Turkey Meatballs: Use ground chicken or turkey instead of beef or pork for a lighter, healthier option.
• Vegetarian Meatballs: Replace the meat with lentils, beans, or mushrooms for a vegetarian-friendly meatball.
• Cheese-Stuffed Meatballs: Stuff the meatballs with a small cube of mozzarella or provolone cheese for a cheesy surprise.

Frequently Asked Questions (FAQs)

Here are some frequently asked questions about making ricotta meatballs:

Can I use frozen ricotta cheese?

I don’t recommend using frozen ricotta cheese, as it can become grainy and watery when thawed. Fresh ricotta cheese is always the best option.

Can I make the meatballs ahead of time?

Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just be sure to thaw them completely before reheating.

Can I bake the meatballs instead of pan-frying them?

Yes, you can bake the meatballs instead of pan-frying them. Preheat your oven to 375°F (190°C) and bake the meatballs for 20-25 minutes, or until they are cooked through.

What’s the best way to reheat the meatballs?

The best way to reheat the meatballs is to simmer them in marinara sauce over low heat until they are warmed through. You can also reheat them in the oven or microwave, but be careful not to overcook them.

Can I add vegetables to the meatballs?

Absolutely! Adding finely grated carrots, zucchini, or spinach to the meat mixture is a great way to sneak in some extra vegetables. Just be sure to squeeze out any excess moisture before adding them to the mixture.

Best Ricotta Meatballs Ever

These ricotta meatballs are unbelievably tender, juicy, and packed with flavor. The addition of ricotta cheese creates a light and airy texture, making them the best meatballs you’ll ever taste. Perfect served over pasta, in sandwiches, or as an appetizer.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef 80/20 blend
• 1/2 pound ground pork
• 1 1/2 cups full-fat ricotta cheese
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 3 cloves garlic, minced
• 1/2 medium onion, finely diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons olive oil optional, for pan-frying
• 24 ounces marinara sauce

Equipment

• Large bowl
• Mixing spoons or hands
• baking sheet
• parchment paper
• Large skillet (optional)
• Large pot or Dutch oven
• measuring cups and spoons
• Cheese grater
• cutting board
• knife

Method

 

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, ground pork, ricotta cheese, breadcrumbs, eggs, Parmesan cheese, parsley, basil, garlic, onion, salt, pepper, Italian seasoning, and red pepper flakes (if using).
3. Gently mix all ingredients with your hands until just combined. Be careful not to overmix.
4. Using your hands, form the meat mixture into meatballs about 1 1/2 to 2 inches in diameter. Moisten hands with water or olive oil to prevent sticking.
5. Place the meatballs on the prepared baking sheet.
6. Bake for 20-25 minutes, or until cooked through and lightly browned, rotating the baking sheet halfway through.
7. (Optional: For pan-frying) Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Cook in batches to avoid overcrowding.
8. Transfer the cooked meatballs to a pot of marinara sauce.
9. Bring the sauce to a simmer and let the meatballs simmer for at least 30 minutes, or longer for better flavor. Stir occasionally to prevent sticking.
10. Serve hot over pasta, in sandwiches, or as an appetizer.

Notes

Don’t overmix the meat mixture for the best results. Moisten your hands to prevent sticking while forming meatballs. Brown the meatballs for added flavor. Simmering in sauce enhances tenderness and flavor. Meatballs can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. For a healthier option, bake instead of pan-frying. For spicier meatballs, add extra red pepper flakes or cayenne pepper. Use ground chicken or turkey for a lighter option.