Ricotta Meatballs
Juicy, tender meatballs made soft with creamy ricotta cheese, infused with Parmesan and herbs. Ideal for pasta, sandwiches, or as a flavorful appetizer.
Equipment
- 1 large bowl for mixing ingredients
- 1 skillet for pan-frying meatballs
- 1 baking sheet for baking meatballs with parchment paper
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)
Instructions
- In a large bowl, gently combine ground meat, ricotta, egg, breadcrumbs, Parmesan, garlic, oregano, parsley, salt, pepper, and optional red pepper flakes without overmixing.
- Form the mixture into 1½-inch diameter meatballs using your hands or a scoop.
- For pan-frying, heat olive oil in a skillet over medium heat and cook meatballs in batches, turning gently, until browned and cooked through, about 8-10 minutes.
- For baking, preheat oven to 400°F and place meatballs on a parchment-lined baking sheet. Bake for 18-22 minutes until lightly golden and fully cooked.
- Serve hot with marinara sauce, over pasta, rice, sandwiches, or as an appetizer.
Notes
- Use whole-milk ricotta for softest texture; drain if very wet.
- Mix gently to keep meatballs tender.
- Add lemon zest or milk for extra softness.
- Shape meatballs and refrigerate up to 24 hours before cooking.
- Freeze cooked or uncooked meatballs up to 2 months.