Quick & Juicy Homemade Ricotta Meatballs Recipe

Crafting delectable ricotta meatballs brings pure comfort to any dinner table.

Soft cheese blends seamlessly with ground meat, creating irresistible texture and flavor.

Mediterranean traditions inspire this classic dish that feels both familiar and exciting.

Each tender morsel promises a delightful experience for hungry souls.

Hearty ingredients combine in a simple yet elegant preparation that anyone can master.

Home cooks will appreciate how quickly these meatballs come together with minimal effort.

Savor every bite and let your kitchen fill with mouthwatering aromas that beckon everyone to the table.

Ricotta Meatballs Essentials

• Craft Gourmet Meatballs: Experience restaurant-quality flavors right in your kitchen with these rich, creamy ricotta meatballs that elevate traditional Italian comfort food.
• Master Simple Cooking Techniques: Learn professional-level cooking skills through an approachable recipe that teaches food processor blending, precise mixing, and perfect baking methods.
• Create Crowd-Pleasing Meal: Impress family and friends with a delectable dish that combines tender veal, creamy ricotta, and robust marinara sauce in one satisfying presentation.
• Customize Dinner Versatility: Enjoy flexible serving options by pairing meatballs with various pasta types or transforming them into sandwiches, making meal planning exciting and adaptable.

Ingredients for Ricotta Meatballs

• Ground Veal: Premium protein that forms the core of the meatball mixture.

• Italian Breadcrumbs, Milk: Combination that helps hold the meatballs together and adds moisture.
• Egg: Natural binding agent that ensures the meatballs maintain their shape.

• Ricotta Cheese: Creamy cheese that adds richness and tender texture to the meatballs.
• Parmesan Cheese: Sharp cheese that provides a deep, savory flavor profile.
• Garlic Cloves: Aromatic ingredient that delivers a robust and pungent taste.
• Parsley: Fresh herb that introduces a bright, clean flavor to the mixture.
• Onion: Foundational vegetable that contributes depth and sweetness.
• Italian Seasoning: Herb blend that infuses traditional Mediterranean flavors.
• Salt, Ground Black Pepper: Essential seasonings that balance and highlight other ingredients.

• Olive Oil, Vegetable Oil: Cooking fats used for brushing and sautéing.
• Marinara Sauce, Tomato Passata: Sauce base for serving and enhancing the meatballs.
• Fresh Basil Leaves, Parsley: Optional garnish for visual appeal and additional freshness.

How to Make Ricotta Meatballs

Step 1: Warm Up the Oven

Crank the oven to a toasty 400°F. Grab a baking sheet and line it with parchment paper for easy cleanup.

Step 2: Soften Breadcrumbs

Combine Italian breadcrumbs with milk in a bowl. Let them hang out and get soggy for about 5 minutes.

Step 3: Blend Aromatics

Toss garlic, parsley, and onion into a food processor. Pulse until they’re chopped super fine, scraping down the sides to ensure everything gets minced.

Step 4: Mix Meatball Magic

• Ground veal
• Soaked breadcrumbs
• Ricotta cheese
• Egg
• Parmesan cheese
• Italian seasoning
• Black pepper
• Salt

Gently mix everything until just combined – don’t go crazy with mixing or you’ll end up with tough meatballs.

Step 5: Shape and Prepare Meatballs

Roll the mixture into 18-20 meatballs, each about the size of a golf ball.

Place them on the baking sheet and give them a light brush of olive oil.

Step 6: Bake to Golden Perfection

Pop the meatballs in the oven for 20-25 minutes.

They should turn a beautiful golden brown. For extra color, hit them with the broiler for the last 5 minutes.

Step 7: Craft the Sauce Base

Heat vegetable oil in a large skillet over medium-high heat. Toss in chopped onions and cook until they turn translucent.

Step 8: Add Garlic Punch

Throw in minced garlic and cook for a minute until it becomes fragrant.

Step 9: Create Sauce

Pour in marinara sauce or tomato passata.

Let it simmer and thicken for 4-5 minutes.

Step 10: Marry Meatballs and Sauce

Add the baked meatballs to the skillet.

Let them simmer in the sauce for 5 minutes, partially covered.

Step 11: Cheese Finale

Drop small dollops of ricotta on top of the meatballs.

Let the cheese warm through.

Step 12: Serve and Celebrate

Sprinkle with fresh basil or parsley.

Serve alongside your favorite pasta and enjoy the creamy, savory goodness!

Tips for Perfect Ricotta Meatballs

• Prevent tough meatballs by mixing ingredients gently and avoiding overmixing, which can make the texture dense and rubbery.
• Brush meatballs with olive oil before baking to help achieve a golden-brown exterior and lock in moisture for juicier results.
• Use a meat thermometer to ensure meatballs reach an internal temperature of 160°F, guaranteeing they are fully cooked and safe to eat.
• Opt for fresh ricotta cheese to enhance the creamy texture and rich flavor of the meatballs, creating a more luxurious dining experience.
• Allow meatballs to rest in the warm sauce for a few minutes before serving to help them absorb additional flavor and maintain optimal tenderness.

Variations to Explore with Ricotta Meatballs

• Gluten-Free Herb Meatballs: Replace Italian breadcrumbs with gluten-free almond flour or crushed gluten-free crackers, maintaining the same binding and moisture properties.
• Lean Protein Swap: Substitute ground veal with ground turkey or chicken for a lower-fat alternative that keeps the ricotta's creamy texture and flavor profile.
• Vegetarian Ricotta Balls: Create plant-based meatballs using a mixture of mushrooms, lentils, and ricotta cheese, seasoned with the original Italian herbs and spices.
• Keto-Friendly Version: Use ground pork or beef with crushed pork rinds instead of breadcrumbs, reducing carbohydrate content while preserving the rich, savory taste of the original recipe.

Pairing Suggestions for Ricotta Meatballs

• Choose a medium-bodied red wine like Chianti or Sangiovese to complement the rich, savory meatballs with its balanced acidity and fruity notes.
• Serve these ricotta meatballs over fresh fettuccine or pappardelle, allowing the wide noodles to catch the delicious tomato sauce and provide a perfect textural contrast.
• Create a light arugula salad with lemon vinaigrette, shaved Parmesan, and toasted pine nuts to cut through the richness of the meatballs and add a fresh, bright element to the meal.

Storage Advice for Ricotta Meatballs

• Store leftover meatballs in an airtight container within 2 hours of cooking. Keep them in the sauce to maintain moisture and prevent drying out. Refrigerated meatballs stay fresh for 3-4 days.
• Carefully place cooled meatballs in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Frozen meatballs remain good for up to 3 months.
• Transfer meatballs and sauce to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even warming.

FAQs

• Why use ricotta in meatballs?

Ricotta adds incredible moisture and creates a tender, soft texture to the meatballs. The cheese helps prevent the meat from becoming dry and dense, resulting in a lighter, more delicate bite.

• Can I substitute the ground veal?

Yes, you can easily replace ground veal with ground beef, ground turkey, or a mix of ground meats. Each option will slightly change the flavor and texture of the meatballs, but will still produce delicious results.

• How do I know when the meatballs are fully cooked?

Use a meat thermometer to check the internal temperature, which should reach 160°F (71°C). Alternatively, cut into a meatball to ensure there’s no pink meat and the center looks fully cooked and uniform in color.

Ricotta Meatballs Recipe

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4.6 from 19 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Succulent ricotta meatballs bring Italian comfort to dinner tables with tender, flavorful meat. Parmesan cheese and fresh herbs elevate this classic dish, ensuring you savor each delicious bite.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs (700 g) ground veal, 80% lean
• 6 oz (180 g) whole milk ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• ½ cup milk
• ½ cup Italian breadcrumbs
• 1 medium onion, quartered
• 4 garlic cloves
• ¼ cup fresh parsley
• 1 tsp Italian seasoning
• ½ tsp ground black pepper
• 1 tsp salt
• 2–3 tbsps olive oil
• 2 tbsps vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 32 oz (1 L) marinara sauce or tomato passata
• ¼ cup fresh basil leaves, chopped
• Ricotta cheese
• Grated Parmesan cheese
• Fresh basil leaves
• Pasta of your choice

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Instructions

1. Heat the oven to 400°F and prepare a parchment-lined baking sheet for the meatballs.
2. Soak breadcrumbs in milk for 5 minutes to create a moisture-rich binding agent.
3. Pulverize garlic, parsley, and onion in a food processor until finely textured.
4. Combine processed herbs, ground veal, soaked breadcrumbs, ricotta, egg, Parmesan, seasonings in a large bowl. Mix gently to prevent dense meatball texture.
5. Form mixture into 18-20 uniform meatballs, approximately 2.5 inches in diameter. Lightly coat with olive oil to promote golden browning.
6. Roast meatballs for 20-25 minutes until golden and thoroughly cooked. Optional: Broil final 5 minutes for enhanced color.
7. Create sauce by sautéing onions in vegetable oil over medium-high heat until translucent, about 2-3 minutes.
8. Add minced garlic and cook until aromatic, approximately 1 minute.
9. Pour marinara sauce into skillet, simmer for 4-5 minutes to develop rich flavor and slightly thicken.
10. Transfer meatballs into simmering sauce, cook for additional 5 minutes with partial skillet coverage.
11. Finish by dotting warm meatballs with ricotta cheese dollops.
12. Garnish with fresh basil or parsley and serve alongside preferred pasta.

Notes

• Prevent Dense Meatballs by gently mixing ingredients and avoiding over-handling the meat mixture, which can compact the proteins and create tough, dense texture.
• Achieve Perfect Moisture by using ricotta cheese, which adds creaminess and helps keep the meatballs tender and juicy without making them heavy.
• Customize Dietary Needs by substituting ground veal with ground turkey or plant-based alternatives for gluten-free, lighter, or vegetarian versions of the recipe.
• Enhance Flavor Depth by allowing the breadcrumbs to soak in milk, which helps create a more tender meatball and ensures even seasoning distribution throughout the mixture.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 336 kcal
• Sugar: 3 g
• Sodium: 530 mg
• Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Carbohydrates: 13 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 110 mg