Name: Ricotta Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb ground meat (beef, pork, chicken, or a mix); 3/4 cup whole-milk ricotta cheese; 1 large egg; 1/2 cup breadcrumbs or panko; 1/4 cup grated Parmesan cheese; 2-3 cloves garlic (minced); 1 teaspoon dried oregano or Italian seasoning; 1 tablespoon chopped fresh parsley (optional); Salt and freshly ground black pepper (to taste); Pinch of red pepper flakes (optional); 1-2 tablespoons olive oil (for pan-frying or baking spray/parchment paper (for baking))

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Discover the irresistible tenderness of ricotta meatballs, where juicy ground meat meets the creamy softness of whole milk ricotta cheese. This beloved combination creates meatballs bursting with flavor and moisture, perfect for any meal or occasion.

Whether you’re plating them over your favorite pasta, serving alongside fragrant rice, or offering as a delightful appetizer with dipping sauces, these ricotta-enriched meatballs elevate any table with their rich texture and homemade charm.

Why You’ll Love This Recipe

Ricotta adds moisture and creaminess, ensuring soft, tender meatballs every time.
Simple ingredients come together quickly for a satisfying homemade dish.
Versatile for multiple serving options including pasta, sandwiches, or appetizers.

Ingredients

Ground Meat (500 g / ≈ 1 lb): Choose beef, pork, chicken, or a blend for rich flavor and tender texture.
Ricotta Cheese (¾ cup, whole-milk preferred): Adds creamy moisture that makes meatballs soft and juicy without heaviness.
Large Egg (1): Acts as a binder to hold the meatballs together while keeping them tender.
Breadcrumbs or Panko (½ cup): Provides gentle structure, helping meatballs hold shape while remaining light.
Grated Parmesan Cheese (¼ cup): Brings savory depth and umami for enhanced flavor complexity.
Garlic (2–3 cloves, minced): Infuses aromatic pungency that complements the meat perfectly.
Dried Oregano or Italian Seasoning (1 teaspoon): Offers classic herbaceous notes for a balanced Italian-inspired taste.
Fresh Parsley (1 tablespoon, chopped, optional): Adds fresh, bright herb flavor and vibrant color.
Salt and Freshly Ground Black Pepper: Essential seasoning to enhance and balance all flavors.
Red Pepper Flakes (pinch, optional): Introduces mild heat for a subtle spicy kick.
Olive Oil (1–2 tablespoons, for pan-frying): Used for browning meatballs to develop a crisp exterior and rich flavor.
Baking Spray or Parchment Paper: For a clean, effortless baking process when opting for oven cooking.

Instructions

Combine All Ingredients Gently: In a large bowl, mix the ground meat, ricotta, egg, breadcrumbs, Parmesan, minced garlic, herbs, salt, pepper, and red pepper flakes if using. Mix gently by hand or with a spoon until just combined to avoid overworking the meat, which helps keep the meatballs tender and moist.
Shape Uniform Meatballs: Use clean hands or a scoop to form the mixture into evenly sized meatballs about 1½ inches (3–4 cm) in diameter. Uniform sizing ensures consistent cooking and helps the meatballs cook evenly through.
Choose Your Cooking Method: For pan-frying, heat olive oil in a large skillet over medium heat. Brown the meatballs in batches without overcrowding, turning gently every few minutes for 8–10 minutes until golden on all sides and cooked through. For baking, preheat your oven to 200 °C (≈ 400 °F), arrange meatballs on a parchment-lined baking sheet, and bake for 18–22 minutes until lightly golden and thoroughly cooked. Both methods yield delicious results with slightly different textures.
Serve Promptly for Best Flavor: Enjoy the meatballs hot, paired with marinara sauce, your choice of pasta, rice, sandwiches, or even as delightful finger foods with a dipping sauce. Serving immediately highlights the juicy texture and vibrant flavors.

You Must Know

Use whole-milk ricotta for optimal creaminess and texture.
Avoid overmixing to maintain a tender, juicy bite.
You can add lemon zest or a splash of milk to intensify softness.
Preparing meatballs in advance and storing refrigerated up to 24 hours enhances convenience.
Both cooked and uncooked meatballs freeze well for up to 2 months.

Storage Tips

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, lay uncooked or cooked meatballs in a single layer on a baking sheet, freeze until firm, then transfer to freezer bags for up to 2 months.

Serving Suggestions

Serve these ricotta meatballs with classic marinara sauce over spaghetti or creamy risotto. For a casual meal, stuff them in crusty rolls with melted mozzarella, or offer as elegant appetizers with a garlic aioli or herbed dip.

Professional Tips

Drain excess liquid from very wet ricotta to prevent soggy meatballs.
Allow meatballs to rest briefly before cooking to help them hold shape better.
Use a light hand when mixing to avoid tough, dense meatballs.
Experiment with different herb blends like fresh basil or thyme for variety.

FAQs

Can I use different types of ground meat?: Yes, beef, pork, chicken, or blends work well. Adjust cooking times if using leaner meats to avoid dryness.
Do I have to include ricotta in the mixture?: Ricotta is key for tenderness and moisture but can be substituted with similar soft cheeses like cottage cheese if needed.
How do I prevent meatballs from falling apart?: Use binders like egg and breadcrumbs, and avoid overmixing. Chill shaped meatballs before cooking if needed.
Can I bake instead of pan-frying?: Absolutely. Baking offers a hands-off approach and reduces oil use while still delivering flavorful, cooked-through meatballs.
How do I reheat cooked meatballs?: Reheat gently in a covered pan over low heat, in the oven, or microwave to retain moisture without drying out.
Can these meatballs be served cold?: They taste best warm but can be served cold in salads or sandwiches for a quick meal option.