Ricotta Meatballs Recipe – Tender, Juicy & Packed with Flavor.

If there’s one dish that never fails to bring people to the table, it’s a big bowl of tender meatballs simmered in sauce. These Ricotta Meatballs are a little different from the classic beef-heavy version. The secret? Creamy ricotta cheese folded into the mixture. The result is light, soft meatballs with a delicate texture that still hold their shape beautifully.

I first made these on a weeknight when I had some ricotta left over from a lasagna. Instead of running to the store for more ingredients, I mixed it into a batch of ground meat, curious to see what would happen. That one experiment turned into a family favorite. Over time, I refined the seasoning, figured out just the right ratio of cheese to breadcrumbs, and discovered that a quick bake before simmering keeps them perfectly tender.

Whether you serve them with pasta, tuck them into a crusty roll for a meatball sandwich, or pair them with a simple salad, these ricotta meatballs bring a cozy, homemade feel to any meal.

Ingredients

For the Meatballs

1 lb (450 g) ground beef (80/20 works well)
½ lb (225 g) ground pork
1 cup whole milk ricotta cheese
1 large egg
½ cup breadcrumbs (plain or seasoned)
½ cup grated Parmesan cheese
2 cloves garlic, finely minced
2 tbsp chopped fresh parsley
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp dried oregano
¼ tsp red pepper flakes (optional, for a hint of heat)

For the Sauce

2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
1 tsp dried basil or a few torn fresh basil leaves
Salt and pepper to taste

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking. This quick bake step helps the meatballs hold their shape before simmering in sauce.

Step 2: Mix the Meatball Base

In a large mixing bowl, combine the ground beef, ground pork, ricotta, egg, breadcrumbs, Parmesan, garlic, parsley, salt, pepper, oregano, and red pepper flakes (if using).

Using your hands or a sturdy spoon, mix gently until everything is evenly distributed. Be careful not to overmix — that’s one of the keys to keeping the meatballs tender rather than dense.

Step 3: Shape the Meatballs

Scoop out portions using a tablespoon or small ice cream scoop to keep them uniform. Roll gently into balls about 1½ inches in diameter and place them on the prepared baking sheet. You should end up with around 20–24 meatballs, depending on size.

Step 4: Bake Until Just Set

Slide the tray into the preheated oven and bake for 12–15 minutes, just until the meatballs start to firm up and develop a light golden color. They don’t need to be fully cooked at this stage; the simmer in sauce will finish the job.

Step 5: Make the Sauce

While the meatballs are baking, heat olive oil in a large skillet or wide pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Pour in the crushed tomatoes, stir in the basil, and season with salt and pepper. Bring to a gentle simmer.

Step 6: Simmer to Finish

Carefully transfer the partially baked meatballs into the simmering sauce using tongs or a spoon. Spoon a little sauce over them so they’re nestled in evenly.

Cover and simmer on low for 20–25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly. Taste the sauce and adjust seasoning as needed.

Flavor & Texture Notes

These ricotta meatballs are soft in the best possible way — tender enough to cut with the side of a fork but still juicy and cohesive. The ricotta brings a subtle creaminess that lightens the texture, making them feel almost airy compared to traditional all-meat versions.

The combination of beef and pork adds depth and a little richness, while the Parmesan and herbs provide a savory backbone that keeps the flavor balanced. Simmering in sauce infuses the meatballs with tomato and garlic notes, creating a harmonious dish that tastes slow-cooked, even on a busy night.

Tips & Variations

Meat Options: If you prefer, you can use all beef or swap in ground turkey for a leaner version. Just keep in mind that turkey can be slightly drier, so don’t skimp on the ricotta.
Cheese Swap: Try part-skim ricotta if you want to reduce fat, though whole milk ricotta gives the softest result. You can also mix in a bit of grated pecorino for a sharper bite.
Breadcrumb Alternatives: Gluten-free breadcrumbs or even crushed oats work well if you’re avoiding gluten.
Extra Flavor: A touch of lemon zest in the meat mixture brightens the flavor beautifully. Or, stir a spoonful of Calabrian chili paste into the sauce for a subtle kick.
Baking vs. Pan-Frying: Baking is cleaner and keeps the shape uniform. Pan-frying gives a deeper crust, so choose based on your preference.

Storage & Make-Ahead

These meatballs are excellent for meal prep.

Fridge: Store cooked meatballs and sauce in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
Freezer: For longer storage, let them cool completely, then transfer to freezer-safe containers or bags. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Make Ahead: You can shape and bake the meatballs a day ahead, then refrigerate. When you’re ready to serve, simply simmer them in sauce as directed.

Serving Suggestions

These meatballs are versatile, so you can pair them with more than just spaghetti.

Classic Pasta Night: Toss freshly cooked spaghetti or rigatoni with some of the tomato sauce, top with meatballs, and finish with extra grated Parmesan and a few basil leaves.
Meatball Subs: Nestle the meatballs into warm, crusty rolls, spoon over sauce, and add a slice of provolone. A quick broil melts the cheese into a bubbly topping.
Appetizer Style: Serve smaller meatballs on toothpicks with a side of warm marinara for dipping — perfect for gatherings.
With Salad: A simple arugula or fennel salad balances the richness nicely. Add a drizzle of good olive oil and lemon juice for brightness.

FAQ

Can I make ricotta meatballs without eggs?

Yes, but you’ll need something to help bind the mixture. Increase the breadcrumbs slightly and make sure to chill the mixture for 30 minutes before shaping so it firms up.

Why are my meatballs tough?

Overmixing the meat can make it dense. Mix just until combined, and handle the mixture gently when shaping. Also, avoid packing them too tightly.

Can I use low-fat ricotta?

You can, but the texture will be a bit firmer. Whole milk ricotta gives the best soft, tender result.

Should I brown the meatballs before baking?

It’s not necessary, but you can quickly sear them in a skillet for extra color before finishing in the oven or sauce if you like a crustier exterior.

How do I know when they’re fully cooked?

The internal temperature should reach 165°F (74°C). Alternatively, cut one open after simmering to check — the inside should be no longer pink and the juices clear.