Ricotta Meatballs Recipe

Sink your teeth into these tender, cloud-like Ricotta Meatballs that practically melt in your mouth with each savory bite. Unlike traditional all-meat versions, these Italian-inspired gems incorporate creamy ricotta cheese for an incredibly moist texture that remains light and fluffy. The Ricotta Meatballs Recipe has been perfected to create that ideal balance between hearty satisfaction and delicate texture that makes this dish truly special. You’ll learn how to create restaurant-quality meatballs that will have everyone asking for seconds—and your secret ingredient!

Why You’ll Love This Recipe

These Ricotta Meatballs deliver on every level, combining incredible texture with robust flavor. The ricotta cheese creates an unmistakable lightness that transforms ordinary meatballs into something extraordinary—pillowy soft on the inside while maintaining a perfectly browned exterior. They’re remarkably forgiving for beginners yet impressive enough for experienced cooks looking to elevate their Italian cooking repertoire.

What makes this Ricotta Meatballs Recipe truly special is its versatility. These meatballs are perfect simmered in your favorite marinara sauce, served over pasta, or enjoyed on their own as an appetizer. The subtle cheese flavor enhances the meat without overpowering it, creating a harmonious blend that tastes like it’s been perfected over generations.

Best of all, despite their gourmet quality, these meatballs come together quickly with pantry staples, making them suitable for both weeknight dinners and special occasions. The contrast between the tender, cheese-infused interior and the caramelized exterior creates a textural masterpiece that will revolutionize your meatball game forever.

Ingredients

For these exceptional Ricotta Meatballs, you’ll need:

• 1 pound (450g) ground beef (80/20 lean-to-fat ratio works best)
• 1/2 pound (225g) ground pork
• 3/4 cup (180g) whole milk ricotta cheese, drained if very wet
• 1/2 cup (50g) grated Parmesan cheese, freshly grated preferred
• 2 large eggs, lightly beaten
• 1/4 cup (15g) fresh parsley, finely chopped
• 3 cloves garlic, minced (about 1 tablespoon)
• 1/2 cup (30g) Italian breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil, for frying

The ricotta cheese is the star ingredient here—it adds remarkable moisture and tenderness to these Italian cheese meatballs. For best results, use whole milk ricotta rather than part-skim varieties, as the higher fat content contributes to a more luxurious texture.

Pro Tips

Select the Right Meat Blend: The combination of beef and pork creates the perfect foundation for these Ricotta Meatballs. The beef provides robust flavor while the pork adds essential fat that keeps everything moist. If you prefer using only beef, opt for an 80/20 blend rather than leaner options to maintain juiciness.

Handle with Care: The secret to cloud-like texture in this Ricotta Meatballs Recipe is minimal handling. Overmixing compacts the meat proteins, resulting in dense, tough meatballs. Instead, use your fingertips to gently combine ingredients just until incorporated, then form the meatballs using a light touch. For consistent cooking, use a cookie scoop or measuring spoon to portion each meatball to the same size.

Perfect Your Cooking Method: For the ideal texture, sear the meatballs first to develop a flavorful crust, then finish cooking with gentle heat. This two-step process ensures the exterior browns beautifully while the interior remains tender. If baking rather than pan-frying, use a high initial temperature (425°F/220°C) for the first 10 minutes, then reduce to 350°F (175°C) to finish cooking without drying them out.

Instructions

Step 1: Prepare Your Mixture
In a large bowl, combine the ground beef and pork with your hands, breaking apart any chunks but avoiding overmixing. Add the drained ricotta cheese, grated Parmesan, beaten eggs, chopped parsley, and minced garlic. Sprinkle the breadcrumbs, salt, pepper, oregano, and red pepper flakes (if using) evenly over the mixture. Using your fingertips, gently fold everything together until just combined—the mixture should look somewhat loose but hold together when formed.

Step 2: Form the Meatballs
Lightly wet your hands with cold water (this prevents sticking) and form the mixture into meatballs approximately 1 1/2 inches (3.8 cm) in diameter, about the size of a golf ball. You should get about 24 meatballs from this Ricotta Meatballs Recipe. Place the formed meatballs on a parchment-lined baking sheet and refrigerate for 15-30 minutes to help them firm up and maintain their shape during cooking.

Step 3: Cook the Meatballs
Heat olive oil in a large skillet over medium heat until shimmering. Working in batches to avoid crowding (which would steam rather than brown the meatballs), add them to the hot pan, leaving space between each one. Cook for 2-3 minutes per side until they develop a beautiful golden-brown crust all around. The entire browning process should take about 8-10 minutes per batch.

Step 4: Finish Cooking
For sauce-simmered Ricotta Meatballs, transfer the browned meatballs to a pot of warm marinara sauce and simmer gently for 15-20 minutes until they reach an internal temperature of 165°F (74°C). If serving without sauce, transfer the browned meatballs to a 350°F (175°C) oven and bake for an additional 10-15 minutes until fully cooked through. Let them rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.

Variations

Chicken Ricotta Meatballs: For a lighter version of this Ricotta Meatballs Recipe, substitute ground chicken or turkey for the beef and pork. Since poultry is leaner, increase the ricotta to 1 cup and add 2 tablespoons of olive oil to the mixture to maintain moisture. These delicate Italian cheese meatballs pair beautifully with lighter sauces like lemon butter or creamy pesto.

Spinach Ricotta Meatballs: Enhance the nutritional profile by adding 1 cup of finely chopped fresh spinach (with excess moisture squeezed out) or 1/2 cup of thawed frozen spinach (thoroughly drained). This adds beautiful flecks of green throughout the meatballs while introducing a subtle earthy flavor that complements the ricotta perfectly. This variation works wonderfully in vegetable-based sauces or brothy soups.

Gluten-Free Option: Make these Ricotta Meatballs gluten-free by replacing the traditional breadcrumbs with gluten-free alternatives, crushed Rice Chex, or almond flour. If using almond flour, reduce the amount to 1/3 cup as it absorbs less moisture than breadcrumbs. The ricotta helps maintain excellent texture even without traditional breadcrumbs.

Storage and Serving

These Ricotta Meatballs store beautifully, making them perfect for meal prep. Refrigerate cooked meatballs in an airtight container for up to 4 days. For longer storage, freeze them on a baking sheet until solid, then transfer to freezer bags where they’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating, or add frozen meatballs directly to simmering sauce and cook until heated through.

For an elegant presentation, serve these Ricotta Meatballs over al dente spaghetti or pappardelle pasta, topped with freshly grated Parmesan and torn basil leaves. For a lower-carb option, replace traditional pasta with spiralized zucchini noodles or serve alongside roasted vegetables and a crusty piece of garlic bread for soaking up the sauce.

These versatile meatballs also make fantastic sandwiches—try them on toasted Italian rolls with melted provolone cheese and marinara for an elevated meatball sub. For cocktail parties, make mini versions speared with toothpicks and serve with a warm dipping sauce on the side.

FAQs

Can I make these ricotta meatballs ahead of time?
Absolutely! You can prepare the mixture and form the meatballs up to 24 hours in advance. Keep them covered in the refrigerator until ready to cook. Alternatively, you can freeze the raw meatballs for up to 1 month—just place them on a baking sheet until frozen solid, then transfer to freezer bags.

Why are my meatballs falling apart?
This typically happens when there’s too much ricotta or not enough binding ingredients. Make sure to drain very wet ricotta before adding it to the mixture. If the mixture seems too wet, add a few more tablespoons of breadcrumbs. Also, chilling the formed meatballs before cooking helps them hold their shape.

Can I bake these meatballs instead of frying them?
Yes! Arrange them on a parchment-lined baking sheet and bake at 425°F (220°C) for 15-20 minutes until browned and cooked through. They won’t develop quite the same crust as pan-fried meatballs, but they’ll still be delicious.

How do I know when the meatballs are fully cooked?
The most reliable method is using a meat thermometer—meatballs are fully cooked when they reach an internal temperature of 165°F (74°C). Without a thermometer, cut one open; it should be no longer pink inside.

Can I use cottage cheese instead of ricotta?
While ricotta produces the best texture, cottage cheese can work as a substitute if thoroughly drained and blended until smooth. The final texture will be slightly different but still tender and flavorful.

Conclusion

This Ricotta Meatballs Recipe is comfort food at its finest — tender, cheese-infused spheres of meaty goodness that elevate any pasta dish to restaurant quality with minimal effort. It’s the kind of dish that becomes a treasured family favorite, requested for special occasions and cozy Sunday dinners alike. Whether you’re serving them over pasta, in a sandwich, or as party appetizers, these cloud-like meatballs demonstrate how a simple ingredient like ricotta can transform an everyday recipe into something truly spectacular. Master this technique, and you’ll never return to ordinary meatballs again!

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