Craving a juicy meatball? Ricotta may just be the missing link to make a delicious dish that you’ll want again and again!
Meatballs are about as versatile as it gets. Whether you’re enjoying them over a bed of spaghetti, loaded onto a sub sandwich, or skewered as an appetizer, this delicious protein goes with just about everything. But if you’re like me, you may have had a bad batch of meatballs in your day. On one hand, they could be too dry and tough, while on the other hand, they were just way too wet and fell apart. I found myself craving that perfect mix of juicy and robust. It should come as no surprise that I came across that perfect meatball in Italy, of all places! Ricotta meatballs were on the menu as an appetizer, but I just couldn’t get enough. When I got home, I had to replicate this dish. It’s become my favorite way to serve meatballs. Aside from ricotta cheese, there’s tons of flavor coming through the Parmesan cheese, garlic, and a little bit of salt and pepper.
These meatballs have a rich flavor profile that can work with any meat you choose! While beef is my go-to, I’ve found that ground poultry like chicken and turkey also benefit from the creamy ricotta cheese. And as much as I love sauce on my meatballs, I’ve found that ricotta meatballs can really stand on their own. I still like a bit of marinara to coat the meatballs, but you’ll still get the taste of ricotta in every bite!
A Gentle Touch
The best advice I can offer is to take it easy when you’re forming ricotta meatballs. While mixing the meat with the other ingredients, it’s best to use your hands. Before you start, wet your hands slightly. This will make all the difference when you’re mixing so that the ingredients don’t stick to your hands. I’ve tried to use wooden spoons before to combine all of the ingredients, but the meatballs became very tough. You’ll want to combine the ingredients well to ensure that the flavors are evenly distributed. I learned that it’s important to mix gently and make sure you’re not overworking the meat. Wet your hands again one more time when you’re ready to roll the meatballs so that they don’t stick to your hands.
How Do I Store Leftovers?
If there are leftover meatballs, allow them to cool and store them in an airtight container. They will last for up to 4 days in the fridge. Ricotta meatballs are also one of my favorite recipes because they freeze so well.
They can be stored in a freezer-safe bag or container in the freezer for up to 4 months. When you’re ready to reheat, you can reheat them on the stovetop or in the oven.
Serving Suggestions
The most traditional way to enjoy ricotta meatballs is over any pasta dish, such as this Delicious Angel Hair Pasta or even Homemade Pasta, if you have the time. You may also want to give this Instant-Pot Pasta Primavera recipe a try, since the meatballs will add some extra protein and flavor.
For other options, you can make bite-size ricotta meatballs as an appetizer and serve them with other Italian appetizers like Arancini and Crostini. I also love to save some meatballs for lunch throughout the week. For a good sandwich option, try a Meatball Sub. If a salad is what you’re craving, you can crumble meatballs over an Italian Salad.
Ingredients
- 1 pound ground beef 85% lean
- 1 cup ricotta cheese made with whole milk
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley finely chopped
- 1/4 cup plain breadcrumbs
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 24 ounces marinara sauce
Instructions
- Preheat oven to 400°F. In a large bowl, combine ground beef, ricotta, egg, Parmesan, parsley, breadcrumbs, garlic, salt, and pepper. Mix until just combined.
- Line a baking sheet with parchment paper. Form the mixture into 1 1/2-inch meatballs and place on the sheet.
- Bake meatballs for 20 minutes or until browned and cooked through.
- While meatballs bake, heat olive oil in a large skillet over medium heat. Add marinara sauce and warm through.
- Add baked meatballs to the sauce. Gently stir to coat, and simmer for 10 minutes. Serve meatballs with sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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