Ricotta Meatballs

Ricotta meatballs come out even more pillowy, tender and succulent than regular meatball recipes. You can serve these meatballs with different pasta shapes, such as bucatini or fettuccine, or on some toasted buns for meatball sliders.

To keep your meatballs generally the same size, we suggest using an ice cream scooper or culinary scale. Taking this step is important to ensure that they cook at the same rate and give you the best possible results.

Ingredients for Ricotta Meatballs

• Ground beef: We recommend using ground beef that’s 80% lean because the meatballs will come out tender but not greasy.
• Bread crumbs: One of the essential ingredients in meatball recipes, bread crumbs absorb moisture and help bind things together.
• Eggs: Between the fat and protein that eggs provide, they give the meatballs a substantial amount of moisture and structure.
• Ricotta: Not only does ricotta make for more tender meatballs, but it also gives them more volume. For best results, go for the full-fat variety.
• Parmesan: With its sharp, nutty profile, Parmesan gives an extra dose of umami, or savory flavor, to this dish.
• Parsley: Fresh and vegetal in flavor, parsley is great for brightening up recipes such as this one, which is overall rich and bold in flavor.
• Basil: There are several types of basil but overall, the best to use for these meatballs is Italian (aka sweet) basil. Its flavor is spicy and complex but not overwhelming.
• Garlic: You can either mince your garlic or use a microplane for the most subtle, well-incorporated garlic flavor.
• Onion: Mincing or grating your onion makes sure that its pungent flavor enhances your meatballs instead of overwhelming them.
• Pepper: There are few recipes that don’t taste better with freshly cracked black pepper added in. That said, if you prefer a more subtle flavor, you can use white pepper.
• Olive oil: The olive oil in this recipe is used not in the meatballs, but in the pan used to brown the meatballs.
• Marinara sauce: Compared to other tomato sauces, marinara is simpler in flavor. This makes it great for meatballs or other recipes, where it can complement the main ingredient, instead of steal the show.

Directions

Step 1: Mix and form the meatballs

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In a large bowl, thoroughly combine the first 11 ingredients. Shape into 1-1/2 inch balls.

Editor’s Tip: You can also use two separate bowls, adding the meat in one and the remaining 10 ingredients to the other. Mix the 10 ingredients together to create a paste and then work them into the meatballs.

Step 2: Brown the meatballs

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In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until browned, two to three minutes per side.

Step 3: Simmer the sauce and meatballs

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Pour the marinara into the pan and simmer until the meatballs are cooked through and the sauce is gently bubbling, about 15 to 20 minutes. Sprinkle with remaining 1/4 cup Parmesan and serve.

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Ricotta Meatball Variations

• Enjoy a different sauce: While marinara is the classic sauce to pair with meatballs, there are plenty of others that would taste great. For example, spicy arrabbiata sauce or vodka sauce would both work well here.
• Use a pork-beef blend: Using half pork, half beef in meatballs gives them a more complex, rich flavor. In fact, it’s very popular in a range of recipes, from Italian to Swedish meatballs.

How to Store Ricotta Meatballs

To store any leftovers, first allow the meatballs and ricotta cheese to come to room temperature. Transfer them to an airtight container and keep in the fridge for up to four days. To reheat, simply pop them in the microwave, over the stovetop or in the oven at 350°F.

Can I freeze ricotta meatballs?

To freeze this recipe, we suggest first cooking the meatballs in the sauce and then removing them from sauce. Place the meatballs in an airtight container, storing the sauce in a separate airtight container. Keep the meatballs in the freezer for up two months and the sauce up to three months.

Ricotta Meatball Tips

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What is the secret to making tender meatballs?

There are several secrets to making meatballs from scratch and many of them relate to producing that lovely, melt-in-your-mouth experience. For example, you want to avoid overmixing your meatballs, because this will encourage the proteins to become too tough and strong.

How do I make sure my meatballs don’t fall apart?

Both the breadcrumbs and egg serve as binders, so while they help make the meatballs tender, they also help keep them together. You can also brown your meatballs first, creating that crispy coat which encourages the soft meat on the inside to stay put.

How long should you simmer meatballs in sauce?

As a general rule of thumb, it’s good to simmer meatballs for at least 30 minutes but no longer than two hours in sauce. Take them off the heat too late and the meatballs will either become too dry or simply, fall apart.