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A tempting plate of homemade Ricotta Meatballs, perfect for a comforting meal.

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.