Ricotta meatballs are the epitome of comfort food—juicy, flavorful, and incredibly versatile. Whether you prefer classic Italian, creamy ricotta-topped, marinara-simmered, or something totally unique, these meatballs will leave you craving more. The secret lies in the herbaceous ricotta mixture that elevates both flavor and texture, making these meatballs truly unforgettable. Here’s how to prepare them in four different ways to suit any occasion or craving!
Ingredients
For the Marinara Sauce:
- 32 oz. marinara sauce
For Cooking:
- ½ cup olive oil, divided
Herb Ricotta Mixture:
- 15 oz. ricotta cheese
- 1 teaspoon garlic, minced
- 1 teaspoon EACH: dried basil, oregano, parsley
For the Meatballs:
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 egg, whisked
- ½ cup half and half (or substitute cream)
- ½ cup Italian breadcrumbs
- ½ cup Parmesan cheese, grated
- 1/3 cup parsley, roughly chopped (plus more for garnish)
- 1 teaspoon EACH: Italian seasoning, mustard powder, salt
- ½ teaspoon pepper
- 1 lb. ground chuck (80% lean)
- ½ lb. ground pork (or substitute ground sausage or veal)
Instructions
- Prepare the Herb Ricotta Mixture : In a small bowl, combine the ricotta cheese, minced garlic, dried basil, oregano, and parsley. Mix until smooth and set aside.
- Make the Meatball Mixture : Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Add the minced garlic and cook for 1 additional minute. Let the mixture cool slightly. In a large mixing bowl, combine the onion mixture, whisked egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, salt, and pepper. Mix well.Add the ground chuck and pork. Gently mix with your hands until just combined—avoid overmixing to keep the meatballs tender.
- Shape and Brown the Meatballs : Roll the mixture into 1.5-inch meatballs and place them on a baking sheet. Heat the remaining olive oil in a skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, then transfer them to a plate.
- Simmer in Marinara Sauce : In the same skillet, pour in the marinara sauce and bring it to a gentle simmer. Add the browned meatballs to the sauce, ensuring they’re fully coated. Cover and simmer for 20 minutes, or until the meatballs are fully cooked.
- Classic Italian Style: Serve over a bed of spaghetti, topped with grated Parmesan and fresh parsley.
- Cheesy Ricotta Bake: Place the meatballs in a baking dish, top with ricotta mixture and shredded mozzarella, and broil until bubbly and golden.
- Sub Sandwich: Place the meatballs on a toasted hoagie roll, add marinara, and top with melted provolone.
- Low-Carb Option: Skip the pasta and serve the meatballs on a bed of sautéed spinach or zucchini noodles.
Conclusion
Ricotta meatballs are a culinary canvas, allowing you to create a dish that suits your mood and preferences. Their rich, tender texture and savory flavor pair beautifully with marinara sauce and any accompaniment. Whether you keep it classic or experiment with a new style, these meatballs are bound to be a hit. So grab your ingredients and get rolling—you’re about to fall in love with this versatile recipe!
Ricotta Meatballs Your Way: Four Delicious Variations
These Ricotta Meatballs combine ground chuck, pork,and creamy ricotta for a flavorful, tender bite. Served with marinara andadaptable for four styles, this dish is perfect for weeknight dinners orspecial occasions.
For the Marinara Sauce:
- 32 oz. marinara sauce
For Cooking:
- ½ cup olive oil (divided)
Herb Ricotta Mixture:
- 15 oz. ricotta cheese
- 1 teaspoon garlic (minced)
- 1 teaspoon EACH: dried basil (oregano, parsley)
For the Meatballs:
- 1 yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 egg (whisked)
- ½ cup half and half (or substitute cream)
- ½ cup Italian breadcrumbs
- ½ cup Parmesan cheese (grated)
- 1/3 cup parsley (roughly chopped (plus more for garnish))
- 1 teaspoon EACH: Italian seasoning (mustard powder, salt)
- ½ teaspoon pepper
- 1 lb. ground chuck (80% lean)
- ½ lb. ground pork (or substitute ground sausage or veal)
- Prepare the Herb Ricotta Mixture : In a small bowl, combine the ricotta cheese, minced garlic, dried basil, oregano, and parsley. Mix until smooth and set aside.
- Make the Meatball Mixture : Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until soft, about 5 minutes. Add the minced garlic and cook for 1 additional minute. Let the mixture cool slightly. In a large mixing bowl, combine the onion mixture, whisked egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, salt, and pepper. Mix well. Add the ground chuck and pork. Gently mix with your hands until just combined—avoid overmixing to keep the meatballs tender.
- Shape and Brown the Meatballs : Roll the mixture into 1.5-inch meatballs and place them on a baking sheet. Heat the remaining olive oil in a skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, then transfer them to a plate.
- Simmer in Marinara Sauce : In the same skillet, pour in the marinara sauce and bring it to a gentle simmer. Add the browned meatballs to the sauce, ensuring they’re fully coated. Cover and simmer for 20 minutes, or until the meatballs are fully cooked.
- Classic Italian Style: Serve over a bed of spaghetti, topped with grated Parmesan and fresh parsley.
- Cheesy Ricotta Bake: Place the meatballs in a baking dish, top with ricotta mixture and shredded mozzarella, and broil until bubbly and golden.
- Sub Sandwich: Place the meatballs on a toasted hoagie roll, add marinara, and top with melted provolone.
- Low-Carb Option: Skip the pasta and serve the meatballs on a bed of sautéed spinach or zucchini noodles.