BEST EVER Ricotta Meatballs
These Ricotta Meatballs are incredibly tender and flavorful, thanks to the addition of creamy ricotta cheese. They're easy to make and perfect for serving with pasta, in sandwiches, or as an appetizer. This recipe delivers delicious, melt-in-your-mouth meatballs every time.
Equipment
- Large bowl
- cookie scoop or spoon
- Baking Sheet
- Parchment paper
- Large skillet
- Large pot or Dutch oven
- Measuring cups and spoons
- Garlic mincer
- Chef's knife
- Cutting board
Ingredients
- 1 pound ground beef or a mix of beef and pork
- 1 cup whole milk ricotta cheese
- ½ cup Panko breadcrumbs
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese
- 2-3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoons olive oil
- 24 ounces tomato sauce your favorite brand or homemade
Instructions
- In a large bowl, gently combine the ground beef, ricotta cheese, breadcrumbs, egg, Parmesan cheese, minced garlic, parsley, basil, salt, and pepper. Be careful not to overmix.
- Using your hands or a cookie scoop, form the mixture into meatballs, about 1.5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides in batches, being careful not to overcrowd the pan.
- Pour the tomato sauce into a large pot or Dutch oven. Bring the sauce to a simmer.
- Gently add the browned meatballs to the sauce.
- Cover the pot and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- Serve the Ricotta Meatballs over your favorite pasta, in a sub sandwich, or on their own as an appetizer. Garnish with fresh parsley and Parmesan cheese, if desired.
Notes
For a lighter meatball, use ground turkey or chicken instead of ground beef. The cooking time may vary slightly. If you don’t have panko, regular breadcrumbs will also work, but the texture may be a bit different. Freshly grated Parmesan cheese provides the best flavor. Cool the cooked meatballs completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat in the oven or in a pot of sauce. Ensure not to overmix the ingredients for the most tender meatballs. Whole milk ricotta provides the richest flavor and best texture. Do not boil the meatballs in the sauce, simmer instead to keep them tender.