Ricotta Meatballs – This Ricotta Meatballs recipe is your answer to irresistibly soft, melt-in-your-mouth meatballs. Imagine tender, juicy bites of ground beef with creamy ricotta mixed right in, adding a dreamy lightness you don’t always get with classic meatballs. Infused with garlic, parsley, and a pinch of cayenne for just a hint of heat, these meatballs simmer in a rich marinara sauce that soaks into every bite. Whether you’re serving them over pasta, in a warm sub, or on their own, they’re guaranteed to be a crowd-pleaser!
The first time I made these meatballs, I wasn’t sure what my family would think about ricotta in a meatball – but it turned out to be a game-changer. I remember my husband raising an eyebrow as he took his first bite, only for his face to immediately light up with surprise. And my child? Let’s just say, any dish that makes them ask for seconds is an instant win in my book! Now, they ask for “the soft meatballs” every time we have pasta night, and I honestly don’t mind. They’re so comfortable to make and even more fun to dine – and seeing everyone dip in just makes it better.
What makes this Ricotta Meatballs truly special?
These Ricotta Meatballs are not your everyday meatballs. The ricotta gives them this delicate, almost creamy texture that sets them apart from anything you’d get at a restaurant. Plus, they’re straightforward to prepare, assembled with simple ingredients, and flexible enough to pair with pasta, crusty bread, or even as a snack on their own. And did I mention the marinara sauce they’re cooked in? It keeps them so juicy and flavorful. This recipe is excellent for when you want something hearty, satisfying, and maybe even a tad impressive – all without the fuss. Trust me, you’ll be hooked from the first bite!
What You Need To Make This Ricotta Meatballs Recipe?
Onion: Adding minced onion here brings a subtle sweetness and depth that really makes the meatballs flavorful. Sautéing it first softens it up, so it melts right into the meat without any crunchy bits.
Olive Oil: We’re using olive oil for sautéing the onion and garlic and browning the meatballs. It gives a nice richness and a bit of a Mediterranean vibe, which goes great with the ricotta and marinara.
Garlic: Fresh garlic is key. It’s minced to release all those aromatic oils, and after sautéing, it infuses the meatballs with that warm, comforting flavor we all love.
Ground Beef: I usually go for an 80/20 blend of ground beef here—it has just the right amount of fat to keep the meatballs juicy and flavorful without being greasy.
Ricotta Cheese: This is the secret ingredient! The ricotta makes the meatballs super tender and almost creamy, which takes them to a whole new level. It’s what gives these meatballs that “wow” factor.
Italian Parsley: Fresh parsley adds a nice pop of color and a bit of brightness that balances out the richness of the beef and ricotta. It also ties in well with the Italian flavors we’re going for.
Egg: The egg acts as a binder here, holding all the ingredients together so the meatballs keep their shape without crumbling.
Kosher Salt & Black Pepper: These are the basics, but they’re so essential. Kosher salt seasons the meat without overpowering, and fresh black pepper adds just a hint of earthy spice.
Cayenne Pepper: Just a pinch for a little kick! It’s optional, but if you like a tiny bit of heat, this does the trick without being overwhelming.
Bread Crumbs: The breadcrumbs help absorb moisture and give the meatballs structure. They’re what keep the meatballs soft but still firm enough to hold up while cooking.
Marinara Sauce: Using a good-quality marinara sauce makes a big difference since it’s the base for simmering the meatballs. It brings all the flavors together and keeps everything nice and saucy.
Water: Adding water to the marinara thins it out just enough to let the meatballs simmer and absorb all that delicious sauce.
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Steps To Make Ricotta Meatballs:
Let’s get the flavor started: Heat up 2 tablespoons of olive oil in a skillet over medium heat. Toss in the minced onion, letting it sizzle, and soften for about 5 minutes until it’s nice and translucent. Add the garlic for that extra kick, give it a quick stir, and turn off the heat. Transfer this golden mixture to a big mixing bowl—it’s where everything will come together beautifully!
Mix it all up with love: In the bowl with your onion mixture, add the ground beef, creamy ricotta, fresh parsley, beaten egg, salt, black pepper, and just a pinch of cayenne if you’re in the mood for a hint of spice. Mix it up gently—just until everything’s well-blended. Now, sprinkle in the breadcrumbs and give it a final gentle stir. Don’t overdo it; a little rustic texture makes these meatballs extra tender!
Time to roll these beauties: Take about 2 tablespoons of the mixture and roll it into 1-inch balls. It’s the perfect size! Keep going until you have around 32 little meatballs ready for their turn in the skillet.
Sear them to perfection: Heat up the remaining olive oil in the same skillet over medium heat. Place your meatballs in batches, browning them on all sides for about 5 minutes. Use tongs with a crumpled paper towel to carefully soak up any extra grease in the pan—it keeps everything from getting too oily and makes cleanup easier.
Add the sauce, and let it simmer: Once the meatballs are all browned, pour the marinara sauce and water over them in the skillet. Give it a good stir to coat every meatball in the sauce. Bring everything to a gentle simmer, then turn the heat down to medium-low.
Patience is key—let the flavors meld: Let those meatballs cook in the sauce for about 30 minutes, stirring occasionally. They’ll soak up all that delicious flavor, and the sauce will thicken to just the right consistency.
Time to dig in: Serve these tender, juicy ricotta meatballs warm, with pasta, crusty bread, or enjoy them on their own!
Tip:
For extra-tender, melt-in-your-mouth meatballs, try letting the ricotta mixture sit for about 10 minutes after adding the breadcrumbs. This little rest allows the breadcrumbs to absorb the moisture from the ricotta, creating a texture that’s beautifully light and fluffy. Also, don’t rush the browning step! Searing each meatball on all sides locks in flavor and gives you that savory caramelized crust that makes each bite so satisfying. And when it’s time to simmer, be patient—the slow cooking in marinara sauce infuses the meatballs with even more flavor and keeps them perfectly juicy. If you want to add a bit of richness, try adding a splash of red wine to the sauce before simmering—it adds depth and pairs wonderfully with the Italian herbs in the marinara. These little tweaks really elevate the whole dish!
Frequently Asked Questions:
Can I make these meatballs ahead of time?
Absolutely! You can prep and brown the meatballs ahead, then let them cool and refrigerate. When you’re ready to finish the dish, simply add them back to the skillet with the marinara and simmer until they’re fully cooked through and warmed. It’s a great time-saver!
What’s the best way to reheat these without drying them out?
The trick is low and slow. Place the meatballs and sauce in a skillet over low heat, covered, and let them warm gradually. You can also add a splash of water or chicken stock to the sauce to keep it moist. This way, the meatballs stay tender and juicy!
Can I freeze these meatballs?
Yes, they freeze beautifully! Just let the meatballs cool completely, then place them in an airtight container with some sauce to keep them moist. Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat on the stovetop.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Ricotta Meatballs
Ingredients
- 1/2 onion minced
- 4 tbsp olive oil divided
- 3 cloves garlic minced
- 1 lb ground beef
- 1 c whole milk ricotta cheese
- 1/4 c packed chopped Italian parsley
- 1 large egg beaten
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- A pinch of cayenne pepper or to taste
- 1/3 c dry bread crumbs
- 1 28 oz jar marinara sauce
- 1 c water
Instructions
- Start by heating up 2 tablespoons of olive oil in a skillet over medium heat. Toss in the minced onion and let it cook, stirring occasionally, until it turns soft and translucent—about 5 minutes should do. Add the garlic, give it a quick stir, then turn off the heat. Transfer this onion-garlic mixture to a large mixing bowl.
- In that same bowl, add the ground beef, ricotta cheese, chopped parsley, beaten egg, salt, black pepper, and a pinch of cayenne for a bit of kick. Mix everything together, but don’t go overboard—just until it’s mostly combined. Then, sprinkle in the breadcrumbs and continue mixing until everything’s nicely blended.
- Now, it’s time to form the meatballs! Take about 2 tablespoons of the mixture and roll it gently into a 1-inch ball. Repeat until all the mixture is used up. In the same skillet, add the remaining 2 tablespoons of olive oil and heat it over medium. Brown the meatballs on all sides, working in batches if needed, for about 5 minutes per batch. If there’s any extra grease, use a paper towel (grabbed with tongs) to soak it up.
- Pour in the marinara sauce and water, and give it a gentle stir to coat all the meatballs. Let the sauce come to a simmer, then turn the heat down to medium-low. Simmer uncovered, stirring occasionally, for about 30 minutes, until the meatballs are fully cooked and tender.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
