Ricotta Meatballs

Tired of the same tired meatball routine? Meet Ricotta Meatballs the easy Ricotta Meatballs recipe that gives you tender, pillowy meatballs with a bright, cheesy flavor in under 30 minutes of hands-on time. I first made these when my weekday dinners felt like reheated leftovers every night. Adding ricotta to the mix changed everything: the dairy keeps the interior moist, the parmesan brings savory depth, and a quick sear (or bake) locks in a beautiful crust. These are perfect for Ricotta Meatballs for beginners and experienced cooks alike forgiving, fast, and endlessly adaptable.

If you like the idea of ricotta in more ways than one, try it on toast I pair flavors in different meals, like in this popular ricotta and tomato sourdough toast, and you’ll see how ricotta brightens savory dishes across the board.

WHY THIS RECIPE WORKS

• Ricotta keeps the meatballs exceptionally moist and tender, preventing dryness common in lean mixtures.
• A blend of breadcrumbs and egg binds without overworking you get structure without toughness.
• Parmesan and fresh parsley add savory umami and brightness without complicating the process.
• Three cooking methods (skillet, oven, Crock Pot) make this recipe reliable whether you’re meal-prepping or feeding a crowd.

Ingredients

Step-by-step directions

1. In a large bowl, combine ricotta cheese, ground meat, breadcrumbs, parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix until well combined.

   • Tip: Use a fork or your hands to gently fold ingredients overworking develops gluten and makes meatballs dense. If the mixture feels too wet, add 1–2 tbsp more breadcrumbs.
   • Pro tip: Chill dough 10 mins for fluffier results and easier shaping.

2. Form the mixture into meatballs, about 1 inch in diameter.

   • Tip: Use a small cookie scoop or a tablespoon to portion evenly for consistent cooking. Wet hands slightly to prevent sticking.
   • Pro tip: If you prefer larger meatballs (meatball subs), make them 1.5–2 inches and adjust cooking time accordingly.

3. To cook on the stove top, heat a skillet over medium heat, add a bit of oil, and cook the meatballs until browned on all sides and cooked through. To cook in a Crock Pot, place meatballs in the slow cooker, cover with marinara sauce, and cook on low for 6–8 hours. To bake in the oven, preheat to 375°F (190°C), place meatballs on a baking sheet, and bake for 25-30 minutes or until cooked through. Serve with additional marinara sauce.

   • Tip (stovetop): Brown in batches without crowding the pan to get a crisp exterior. Finish by simmering in a little sauce for 5 minutes to ensure doneness.
   • Tip (Crock Pot): If you want firmer meatballs from the slow cooker, brown them first for texture.
   • Tip (oven): Line the sheet with parchment for easy cleanup; check internal temp 160°F for beef/pork, 165°F for poultry.

COMMON MISTAKES TO AVOID

• Overmixing the meat: Overworking creates tough meatballs. Mix just until combined use a gentle folding motion. If you accidentally overmixed, chill the mixture before shaping to relax proteins.
• Skipping salt: Undersalted meatballs taste flat even with cheese. Add a measured amount and adjust by frying a tiny test bite.
• Making meatballs too large (without adjusting time): Huge meatballs can stay raw inside. If you make larger ones, bake at 375°F and check the internal temperature or finish in sauce on low heat.
• Crowding the pan when browning: This causes steaming instead of searing. Brown in batches, then combine.
• Using only lean meat and expecting juiciness: Lean ground turkey can dry out. If using lean meat, add an extra tablespoon of olive oil or a bit more ricotta.

Nutrition per serving

Estimated per serving (3–4 meatballs with 1/2 cup marinara):

• Calories: ~300 kcal
• Protein: 20–24 g
• Fat: 16–20 g (depending on meat choice)
• Carbs: 8–12 g
  Health benefits: Good source of complete protein and calcium (from ricotta and parmesan). Choosing leaner ground meat and a low-sugar marinara makes this a balanced meal that fits many eating plans.

VARIATIONS & CUSTOMIZATIONS

• Health-friendly options:

  • Turkey Ricotta Meatballs: Use ground turkey + 1 tbsp olive oil to keep them moist. Lower in saturated fat.
  • Gluten-free: Replace breadcrumbs with almond flour or gluten-free panko (add 1–2 tbsp if needed).

• Flavor twists:

  • Italian Herb: Add 1 tsp dried oregano and 1/2 tsp fennel seeds for a classic profile.
  • Spicy Calabrian: Fold in 1–2 tbsp chopped Calabrian chiles or 1 tsp red pepper flakes.
  • Mediterranean: Swap parsley for oregano and add 2 tbsp chopped sun-dried tomatoes; serve with tzatziki.

• Cheese & mix-ins:

  • Spinach Ricotta Meatballs: Fold 1 cup wilted, squeezed-dry spinach into the mixture for extra veg.
  • Mozzarella-stuffed: Press a small cube of mozzarella into the center of each meatball for cheesy pockets.

• Equipment alternatives:

  • Air fryer: Preheat to 375°F and air-fry for 10–12 minutes, shaking halfway. Good for a crisp edge.
  • Instant Pot (pressure cook): Brown with the sauté feature, add 1 cup marinara + 1/2 cup water, place meatballs on trivet, cook 4–6 minutes on high and quick-release.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Cooked meatballs will keep in an airtight container for 3–4 days. Store sauce separately if you want to prevent them from soaking too much liquid.
• Freezer tips: Freeze raw or cooked meatballs on a sheet tray until solid, then transfer to a freezer bag for up to 3 months. Label with date and cooking method. If freezing raw, flash-freeze on a pan first to prevent sticking.
• Best reheating method: Gently reheat in sauce on the stovetop over low heat until warmed through (about 8–10 minutes). For oven reheating, place in a covered dish at 350°F for 10–15 minutes. Microwaving works in a pinch but may soften the crust.

Serving suggestions and pairings

• Sides: Serve over spaghetti or zoodles, on toasted sourdough, with creamy polenta, or alongside a simple arugula salad.
• Sauces: Classic marinara is a favorite; try lemon-butter sauce for a lighter twist or arrabbiata for heat.
• Occasions: Perfect for weeknight dinners, meal-prep lunches (pack with quinoa and veggies), casual dinner parties, and holiday appetizer platters (make smaller cocktail meatballs).

FAQ

1. Can I make Ricotta Meatballs ahead of time?
   Yes you can assemble and refrigerate raw meatballs for up to 24 hours before cooking, or fully cook and refrigerate for 3–4 days. For longer storage, freeze raw or cooked meatballs for up to 3 months.

2. Why is my Ricotta Meatballs dry?
   Dry meatballs usually result from overcooking or using only very lean meat. Use a bit of higher-fat meat (or add an extra tablespoon of ricotta or olive oil), and avoid overbaking. Check doneness with an instant-read thermometer.

3. Can Ricotta Meatballs be frozen?
   Absolutely. Freeze on a lined sheet tray until solid, then transfer to a labeled freezer bag. Reheat from frozen in sauce on low heat or thaw overnight in the fridge before cooking.

4. What’s the best way to keep meatballs from falling apart?
   Make sure you include enough binder (egg + breadcrumbs) and mix gently. Letting the formed meatballs rest chilled for 10–15 minutes firms them up and reduces crumbling during cooking.

5. Are Ricotta Meatballs keto-friendly?
   They can be adapted. Replace breadcrumbs with almond flour or crushed pork rinds and choose full-fat ricotta and a low-sugar marinara to keep carbs low.

Conclusion

Ricotta Meatballs are a weeknight game-changer moist, flavorful, and adaptable for any diet or occasion. Bookmark this recipe, try a variation that fits your taste, and share how you served them in the comments. If you’re looking for more ricotta inspiration or simple ricotta-based meals, try pairing them mentally with toast or salads to stretch the ingredient across multiple meals.

If you try this recipe, save it, leave a note about your favorite variation, and share the love with someone who needs an easy, delicious dinner idea.

Ricotta Meatballs

Print Recipe

Pin Recipe

Easy Ricotta Meatballs that are tender and flavorful, achieved by adding ricotta cheese for moistness.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 cup Ricotta cheese
• 1 lb Ground meat (beef, pork, turkey, or combo)
• 1/2 cup Breadcrumbs
• 1/2 cup Grated Parmesan cheese
• 1/4 cup Fresh parsley, chopped
• 1 Large egg
• 2 cloves Garlic, minced
• Salt & pepper to taste
• About 2 cups Marinara sauce (for serving)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, combine ricotta cheese, ground meat, breadcrumbs, parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix until well combined.
2. Form the mixture into meatballs, about 1 inch in diameter.
3. To cook on the stove top, heat a skillet over medium heat, add oil, and cook the meatballs until browned on all sides and cooked through.
4. For a Crock Pot, place meatballs in the slow cooker, cover with marinara sauce, and cook on low for 6–8 hours.
5. To bake, preheat oven to 375°F (190°C), place meatballs on a baking sheet, and bake for 25-30 minutes until cooked through. Serve with additional marinara sauce.

Notes

Chill dough for 10 minutes for fluffier meatballs. Avoid overmixing to prevent dense meatballs.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking, Slow Cooking, Stovetop
• Cuisine: Italian
• Diet: Gluten-free, Dairy-friendly