These Ricotta Meatballs are soft, cheesy, and full of flavor! Made with a creamy ricotta cheese blend, they make a fun twist on your classic meatball.
Honestly, who doesn’t love a meatball that feels like a little hug? I like to serve them over spaghetti or in a tasty sub. Yum! 🍝
Key Ingredients & Substitutions
Ricotta Cheese: This is the star ingredient, giving the meatballs a soft and creamy texture. If you can’t find ricotta, cottage cheese works too, but blend it a bit to smooth it out.
Ground Beef: While I love using a mix of beef and pork for flavor, you can easily swap in turkey or chicken for a lighter option. Just make sure to adjust seasoning if your meat is less fatty.
Breadcrumbs: Regular breadcrumbs are great, but I sometimes use panko for a lighter texture. Gluten-free breadcrumbs also make a good substitute if needed.
Herbs: Fresh parsley and basil add a burst of flavor. If fresh isn’t available, dried herbs can work, just use less since they’re more concentrated. About one-third the amount is usually sufficient.
Marinara Sauce: A good quality store-bought sauce is fine, but I love to enhance it with red pepper flakes or herbs. Homemade sauce can add even more flavor!
How Do I Shape the Perfect Meatballs?
Shaping meatballs can be tricky; they should be uniform in size for even cooking. Here are my steps for success:
- Moisten your hands with a little water to prevent sticking as you shape the mixture.
- Use a cookie scoop or a 1/4-cup measure for consistent size.
- Gently roll into balls without pressing too hard, which keeps them tender.
Remember, a light touch is key! Overworking them can lead to tough meatballs.
What’s the Best Way to Cook Meatballs?
Cooking meatballs right ensures they’re juicy and flavorful. Here’s how I do it:
- Heat oil in a skillet before adding meatballs to get a nice sear and color.
- Brown on all sides by turning them gently; don’t overcrowd the pan, or they’ll steam instead of brown.
- After browning, simmer them in the sauce. This step ensures they stay moist and soak up the sauce flavors.
These tips will help you nail it every time!
How to Make Ricotta Meatballs
Ingredients You’ll Need:
- 1 cup ricotta cheese
- 1/2 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil (optional)
- 1/4 cup finely chopped onion or shallot
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 cups marinara or tomato sauce, warmed
- Olive oil for cooking
- Crumbled feta or Parmesan for garnish
- Additional chopped parsley for garnish
Time Needed:
This recipe takes about 15 minutes for preparation and about 30 minutes for cooking, making a total of approximately 45 minutes. You’ll be enjoying these delightful meatballs in no time!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, combine the ricotta cheese, ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, optional basil, chopped onion, salt, pepper, oregano, and red pepper flakes if you’re using them. Mix gently until just combined. Be careful not to overmix or the meatballs may turn out tough.
2. Shape the Meatballs:
Using your hands, shape the mixture into small meatballs, about 1.5 inches in diameter. Place them on a baking sheet or plate as you go. Make sure they’re evenly sized for even cooking!
3. Brown the Meatballs:
In a large skillet, heat a couple of tablespoons of olive oil over medium heat. When the oil is hot, add the meatballs carefully, cooking in batches if needed to avoid overcrowding. Brown the meatballs on all sides, which should take about 5-7 minutes in total. Turn them carefully to get that nice golden color.
4. Simmer in Sauce:
Once you’ve browned all the meatballs, transfer them to the skillet with warmed marinara sauce. Simmer on low heat, covered, for about 15-20 minutes. This helps them cook through and absorb all that delicious sauce flavor!
5. Serve and Enjoy:
Carefully serve the ricotta meatballs hot, spooning extra marinara sauce over them. Garnish with crumbled feta or Parmesan cheese and an extra sprinkle of chopped parsley for a fresh touch.
These ricotta meatballs are sure to become a favorite! They’re tender, flavorful, and perfect over pasta, in a sub sandwich, or enjoyed as an appetizer. Enjoy your delicious creation!
Can I Use Different Ground Meats?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even a meatless option like lentils or mushrooms for a vegetarian twist. Just be mindful of the fat content; leaner meats may need extra moisture added to the mixture.
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can reheat them in a skillet over low heat or in the microwave until warmed through. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container, where they can last up to 3 months!
Can I Make the Meatballs Ahead of Time?
Yes! You can prepare the meatball mixture up to a day in advance and store it in the refrigerator. When you’re ready to cook, just roll them into balls and follow the rest of the cooking instructions. You can also cook them ahead and reheat when you’re ready to serve.
What Can I Serve with Ricotta Meatballs?
These meatballs pair perfectly with spaghetti or any pasta of your choice. They also work great in sub sandwiches or as an appetizer. Add a side salad or some garlic bread to complete the meal!
