Ricotta Meatballs | Critic’s recipe
Level up your meatball game with the addition of ricotta cheese! These ricotta meatballs have a creamy texture and turn out extra tender and juicy. The flavors are incredible and your family will be begging you to make it every week!
If you prefer delicious meatballs then you are in the right place! I love meatballs, so of course I have some delicious recipes for you to try. Make amazing Swedish meatballs, baked turkey meatballs, and even quick and easy meatballs in the air fryer!
What are ricotta meatballs?
Homemade ricotta meatballs start with a traditional meatball recipe. Then a surprise element steals the show. Adding ricotta to your meatballs will blow your mind! It adds creaminess and moisture resulting in tender and juicy meatballs. You’ll also love the salty ricotta that enhances the flavor of the meatballs.
Use these ricotta meatballs to make meatball subs. Simply fill your hoagie rolls with provolone cheese, ricotta meatballs, and marinara. The sandwiches are very easy to make, and I have a few favorites you should try next time you need to feed a crowd. My Cuban Sandwich recipe is super easy, my Slow Cooker French Dressing Sandwich is a great prep option, and my Meatloaf Sandwich is out of this world!
Ingredients for ricotta meatballs
Given the simplicity of the ingredients for these amazing meatballs, you’re sure to need them in your weekly dinner rotation! Its delicious and exciting flavor is sure to get you hooked. If you’re looking for the ingredients, you can find them all in the recipe card at the end of the post.
- Lean ground beef: Only one pound here
- Ricotta cheese: Use full-fat ricotta for the best flavor and results!
- egg: The eggs help add structure and bind the meatball mixture.
- Bread crumbs: Giving texture and structure to the meatballs.
- Onion: Finely chopped onion.
- garlic: Always fresh garlic.
- Fresh herbs: Fresh herbs brighten the flavors. I use fresh parsley and basil in this recipe.
- Italian seasoning: Add delicious flavor using Italian seasoning.
- Salt and Pepper: Season to taste.
- olive oil: To cook and brown meat balls.
- Homemade marinara: Use canned marinara or try my homemade recipe because it’s amazing!
Ricotta meatballs recipe
It’s so easy! You’ll be able to whip up a batch of these in no time! If your family is like mine, you may want to make a double batch. Homemade ricotta meatballs always fly off the table!
- Combine beef, ricotta cheese, and eggs: In a large bowl, add the ground beef, ricotta cheese, and eggs. Mix until well combined.
- Mix breadcrumbs, onion, garlic, herbs and spices: In a separate small bowl, mix the breadcrumbs, onion, garlic, parsley, basil, Italian seasoning, salt, and pepper.
- Add the breadcrumb mixture to the meat mixture: Add the bread crumb mixture to the meat mixture and mix until all ingredients are combined. Shape the meatball mixture into approximately 1 ½ – 2 inch balls
- Brown Meatballs: In a large frying pan, heat olive oil over medium heat. Add the meatballs to the pan and cook until all the meatballs are evenly browned on all sides.
- Pour in the marinara sauce and bring to a simmer: Add the marinara sauce to the pan and reduce the heat to low. Cover the pan and cook the meatballs in the sauce for 30-40 minutes, stirring occasionally.
- Serves: After the meatballs are well cooked, remove the pan from the heat. Serve the sauce and meatballs over spaghetti, in sandwiches, with vegetables, or however you prefer to enjoy your meatballs.
Quick tips and cooking options
Here’s a bonus tip to help you make the best homemade ricotta meatballs ever! Your family won’t be able to get enough. Follow my instructions for cooking meatballs in the slow cooker or Instant Pot to make dinner even easier.
- Mix gently: When forming meatballs, if you pack them too tightly, they may become dense and chewy once cooked. You don’t want to overwork them! I always like to use my hands to mix and shape the meatballs, that way I know exactly how much pressure to apply. A gentle hand is the secret to melt-in-your-mouth meatballs!
- Slow cooker: You can also prepare these meatballs in a slow cooker. After browning the meatballs in the pan, add them to the slow cooker. Pour marinara sauce over meatballs. Cook the meatballs over high heat for 2-3 hours or until the meatballs are cooked.
- Instant Pot: Brown the assembled meatballs in the Instant Pot. Put it on the fire, add the oil, and leave it until it is cooked. Add the marinara, close the Instant Pot, then select the manual option. Adjust the cooking time to 15 minutes and you will have the perfect ricotta meatballs.
How long do homemade meatballs take?
Ricotta meatballs stay tender and moist and are perfect for leftovers. Enjoy them for lunch or dinner throughout the week. Follow my instructions below to store leftovers and reheat them, too.
- In the refrigerator: In an airtight container, homemade meatballs will last up to 3 days.
- In the refrigerator: Store in a freezer bag or airtight container for 1-2 months. Thaw overnight in the refrigerator before reheating.
- to Reheating: Reheat the meatballs in a frying pan over medium heat until hot. Add more marinara if necessary. You can also reheat these meatballs in the microwave until hot.
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- In a large bowl, add the ground beef, ricotta cheese, and eggs. Mix until well combined.
- In a separate small bowl, mix the breadcrumbs, onion, garlic, parsley, basil, Italian seasoning, salt, and pepper.
Add the bread crumb mixture to the meat mixture and mix until all ingredients are combined. Shape the meatball mixture into approximately 1 1/2-2 inch balls
In a large frying pan, heat olive oil over medium heat. Add the meatballs to the pan and cook until all the meatballs are evenly browned on all sides.
Add the marinara sauce to the pan and reduce the heat to low. Cover the pan and cook the meatballs in the sauce for 30-40 minutes, stirring occasionally.
After the meatballs are well cooked, remove the pan from the heat. Serve the sauce and meatballs over spaghetti, in sandwiches, with vegetables, or however you prefer to enjoy your meatballs.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Calories: 84CaloriesCarbohydrates: 5gprotein: 7gfat: 4gSaturated fat: 2gUnsaturated fats: 0.4gMonounsaturated fats: 2gUnsaturated fats: 0.1gCholesterol: 35mgsodium: 283mgPotassium: 183mgFiber: 1gsugar: 1gVitamin A: 213international unitVitamin C: 3mgCalcium: 41mgiron: 1mg
Nutritional information is calculated automatically, so should only be used as an estimate.