These Italian Ricotta Meatballs may just be the best meatballs you ever make! They’re perfectly tender and packed with fresh flavors like garlic and basil, and they’re served in a simple tomato sauce.
These juicy baked meatballs are seriously rich and delicious! The ricotta gives them the perfect light and tender texture and they practically melt in your mouth. And instead of searing the meatballs, which can make them tough, we give them a quick bake and broil before gently simmering them in a simple tomato sauce.
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The Simplest Baked Meatballs with Ricotta Cheese
I love a classic meatball recipe, but these ricotta meatballs just take flavor and texture over the top. This recipe just screams ‘comfort’ and is so perfect for a cozy night in.
Making perfect meatballs is one of the first things I taught myself when learning to cook. This recipe has been adapted and perfected throughout the years, based on a dish I used to serve at one of my previous restaurants.
You’ve probably tried tons of meatball recipes in the past, but I can confidently say that these are some of the best ever. They’re moist and flavorful with a hint of spice in a simple (but delicious) tomato sauce that really lets all the flavors shine.
Enjoy them over a bowl of your favorite pasta, as a holiday appetizer, on a bed of whipped ricotta, or tucked in a meatball sub. They’re so versatile and perfect in so many applications!
Jenny’s Tips for Making Perfectly Juicy Meatballs Every Time
- Use a blend of ground beef and Italian sausage. Typically meatballs contain a mix of beef and pork, but these go a step further by using hot Italian sausage. The sausage adds tons of flavor and a little bit of heat. They also provide the necessary fat content to keep these from drying out.
- Grate your onion on a box grater. Rather than adding diced onion to the meatballs, I always grate my onion. It mixes in well without having big chunks and the extra water from the onion keeps the meatballs moist.
- Mix well, but don’t over work the meatballs. Over-mixing meatballs can make them tough and chewy. Mix the ground meat gently with the other ingredients and the beaten egg just until everything holds together.
- Use a scoop for even cooking. I love using a 1/4 cup cookie scoop so that I can ensure the meatballs are all the same size and that they cook evenly.
- Use damp hands to roll the meatballs. Using damp hands keeps the meat from sticking and keeps them nice and smooth.
The Main Ingredients for the Meatballs
- Ground beef and pork. Since we’re using ground pork in the form of Italian sausage, I like to use a slightly leaner beef. I go for ground sirloin which is 90/10 fat content.
- Ricotta. Using ricotta in meatballs gives them the best texture and replaces the milk that’s usually called for. Make sure to use whole milk ricotta here!
- Egg. Egg helps to bind the meatballs, but I don’t like my meatballs too eggy so I only use one. Room temperature egg mixes better, as a heads up.
- Grated onion. Using grated onion instead of diced keep the meatballs moist and evenly mixes the onion throughout.
- Breadcrumbs. You can use plain or Italian here.
- Tomato paste. A bit of tomato paste gives the meatballs a rich depth of flavor.
- Fresh herbs. Basil and parsley give the ricotta meatballs a welcome fresh flavor. You could use dried herbs if necessary, but fresh is definitely best.
Grab These Kitchen Tools
How to Make Ricotta Meatballs
- Make the meatballs. Simply add all of the meatball ingredients to a large mixing bowl, then mix everything together. My secret to prevent overworking the meat mixture? I ALWAYS mix by hand. Making meatballs is a tactile exercise! It’s more efficient and you can really get in there and make sure that all the ingredients are totally incorporated.
- Bake and broil the meatballs. Baking/broiling your meatballs instead of browning them in the pan makes for way less mess and you’ll never have tough meatballs. You get the nice browning without all the messy work!
- Make the tomato sauce. The super simple tomato sauce needs to simmer for just 10 minutes to let the flavors develop before the baked meatballs are added to the pot.
- Simmer, then serve. The meatballs will be only partially cooked through when they’re pulled from the oven. Finishing them in the sauce prevents accidental overbaking and also keeps them nice and tender.
Good News! These Are Freezer-Friendly
Ricotta meatballs store and freeze like a dream, making them perfect for meal prep and freezer stash dinners.
To freeze just the meatballs: Follow the instructions through broiling them. Let them cool to room temperature and then transfer them to a fresh sheet tray lined with parchment. Freeze them in a single layer and after about an hour, you can transfer them to a ziplock bag or airtight container. You can drop them into sauce or soup frozen, no defrosting necessary!
To freeze the meatballs in the tomato sauce: Let the meatballs and sauce cool to room temperature. Distribute them into a freezer-safe ziplock bag and press all the air out as you seal the bag. Freeze for up to 3 months. Defrost in the fridge overnight before rewarming in a pan on the stove, covered over low heat.
Sides to Serve with Your Meatballs
Ricotta meatballs are the simple yet decadent dinner you’ve been waiting for! While they’re great on their own, I love serving these meatballs up with some sides, especially if I’m entertaining.
- Serve with your favorite pasta or cheesy polenta.
- Spoon over a bed of whipped ricotta.
- Serve with a leafy salad: Try this Kale Caesar Salad, Italian Chopped Salad, or Panzanella Bread Salad.
- Serve with warm bread: My No Knead Focaccia never fails me!
- Serve with dessert (duh!): We love this Coffee Panna Cotta.
These ricotta cheese meatballs are the tender meatball recipe you’ve been looking for. Perfect for meal prep, date nights at home, or freezer stash dinners! If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Meatball Recipes to Try
- Chicken Parmesan Meatballs
- Best Ever Spaghetti and Meatballs
- Thai Curry Turkey Meatballs
- Sesame-Ginger Meatballs
- Beef Stroganoff Meatballs
- Thanksgiving Turkey Meatballs
- Pepperoni Meatballs in Vodka Sauce
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Baked Ricotta Meatballs Recipe
Ingredients
Ricotta Meatballs
- 2/3 cup breadcrumbs, plain or italian
- 1 egg, lightly beaten
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 yellow onion
- 1 lb ground sirloin, 90/10
- 1 lb ground italian sausage, removed from casings
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1/4 cup minced Italian parsley leaves
- 1/4 cup chopped fresh basil leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons freshly cracked black pepper
Simple Tomato Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, very finely minced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 28 oz crushed tomatoes
- 1 cup chicken or beef stock or water
- 1 teaspoon granulated sugar
- Salt and pepper to taste
Instructions
- Make the meatballs. In a mixing bowl, combine the breadcrumbs with the beaten egg, parmesan, and ricotta. Let the mixture sit for 10 minutes. Use a box grater to grate in the half yellow onion. Stir in the tomato paste, garlic, basil, parsley, salt and pepper until combined. Finally, use your hands to mix in the ground beef and sausage until just mixed.
- Preheat an oven to 400 F, with the oven rack in the top 1/3 of the oven.
- Bake and broil the meatballs. Line a rimmed baking sheet with foil or parchment paper. Use a ¼ cup scoop to portion out the meatball mixture and roll them into balls. Place the meatballs on the prepared baking sheet. Bake for 10 minutes, then broil on high for 2-3 minutes until the meatballs are browned. Remove from the oven.
- Make the tomato sauce. In a large braiser, heat the olive oil over medium heat. Once the oil is hot, add the finely diced onion and sliced garlic. Cook for 2-3 minutes, stirring often, until the onion is soft and the garlic is fragrant. Stir in the crushed red pepper and oregano and cook for another minute. Add the tomato paste and cook for 2-3 minutes. Then, stir in the crushed tomatoes, stock or water, sugar, and season with salt and pepper. Simmer the sauce for 10 minutes.
- Simmer the meatballs. Add the meatballs to the sauce, leaving any fat behind on the baking sheet. Baste the meatballs with the sauce. Reduce the heat to very low, cover, and simmer the meatballs for 15-20 minutes, until tender.
- Serve. Serve the meatballs over ricotta, pasta, or with crusty bread on the side. Top with more grated parmesan and fresh basil.
Notes
Nutrition
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