Ricotta meatballs are a tasty twist on the classic! Made with creamy ricotta cheese and seasoned ground meat, these little bites are super soft and packed with flavor.
I love how easy they are to whip up, and they’re perfect with pasta or on their own! Plus, who doesn’t like cheesy meatballs? You’ll be going back for seconds for sure! 😋
Key Ingredients & Substitutions
Ricotta Cheese: This is what makes the meatballs tender and creamy. If you can’t find ricotta, cottage cheese can work too, just make sure to blend it until smooth. You can also use a dairy-free ricotta for a plant-based option!
Ground Meat: While I usually go for ground beef, a mix of beef and pork adds wonderful flavor and moisture. If you prefer leaner options, ground turkey or chicken work well, too!
Parmesan Cheese: Fresh grated Parmesan gives great flavor. If you’re out of it, try Pecorino Romano. For a vegan option, nutritional yeast can add a cheesy taste without the dairy.
Bread Crumbs: The breadcrumbs help bind the meatballs. I like using Italian-style breadcrumbs for added herbs, but Panko can make them extra crispy. For a gluten-free option, use ground oats or gluten-free breadcrumbs.
How Do I Make Sure My Meatballs Hold Together?
Keeping meatballs from falling apart is all about the right balance of ingredients. Use enough breadcrumbs, and don’t skip the egg, as it binds everything together. Mixing just until combined prevents them from becoming tough.
- Keep the mixing gentle to avoid overworking the meat, which can make them dense.
- Chilling the formed meatballs for 20-30 minutes before cooking helps them hold together better during frying.
What’s the Best Way to Cook Meatballs?
Frying meatballs gives them a nice browned crust and flavor, but baking is a healthier option! If you prefer baking, arrange the meatballs on a sheet pan and bake at 400°F (200°C) for about 20 minutes until they’re cooked through.
- For frying, ensure the oil is hot before adding meatballs. This helps seal the surface and keeps them juicy.
- After browning, simmering in marinara sauce provides moisture and flavor, plus it finishes cooking them!
With these tips, your ricotta meatballs will turn out delicious every time! Enjoy your cooking!
Ricotta Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Olive oil, for frying
For the Sauce:
- 3 cups marinara sauce (store-bought or homemade)
- Additional grated Parmesan and chopped parsley, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 35-40 minutes to cook, including the time to simmer the meatballs in sauce. In about an hour total, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine the ground beef, ricotta cheese, grated Parmesan cheese, breadcrumbs, chopped parsley, minced garlic, the egg, dried oregano, salt, and pepper. Mix everything together gently until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough!
2. Shape the Meatballs:
Using your hands or a small ice cream scoop, form the mixture into golf ball-sized meatballs, about 1 1/4 inches in diameter. You should be able to make around 18-20 meatballs. Place them on a plate as you go.
3. Brown the Meatballs:
Heat a generous drizzle of olive oil in a large skillet over medium heat. When the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides for about 3-4 minutes total. They don’t need to be fully cooked at this point. Once browned, remove them from the skillet and set aside.
4. Prepare the Sauce:
In the same skillet, pour in the marinara sauce. Stir and bring it to a gentle simmer over low heat.
5. Simmer the Meatballs:
Return the browned meatballs to the skillet, nestling them into the simmering sauce. Cover the skillet and let them simmer on low heat for about 15-20 minutes. This allows the meatballs to cook through and absorb some flavors from the sauce!
6. Serve and Garnish:
Once the meatballs are cooked through and tender, serve them hot. Spoon extra sauce on top for richness, and garnish with additional grated Parmesan and chopped parsley for a fresh touch.
7. Enjoy!
These ricotta meatballs are perfect with pasta, hearty crusty bread, or on their own as a fantastic appetizer. Each bite is tender, creamy, and loaded with delicious flavor!
Happy cooking and enjoy the comfort of your homemade ricotta meatballs!
Can I Use Different Types of Ground Meat?
Absolutely! While this recipe calls for ground beef, you can use ground pork, turkey, or chicken for a lighter option. Just keep in mind that leaner meats might require a bit more moisture in the mix, so you can add an extra tablespoon of ricotta or a splash of milk if needed.
What Should I Do If the Meatballs Are Falling Apart?
If your meatballs are crumbling, it could be due to insufficient binding ingredients. Make sure you’re using enough breadcrumbs and don’t skip the egg, as it acts as a binder. Also, try chilling the meatballs for about 30 minutes before cooking to help them hold their shape better.
Can I Make Meatballs in Advance?
Yes! You can prepare the meatballs and form them ahead of time. After forming, place them on a baking sheet and freeze until firm. Then, transfer to a freezer bag and store for up to 3 months. When ready to cook, you can bake them directly from the freezer or let them thaw in the fridge overnight before browning.
How Do I Store Leftover Meatballs?
To store leftovers, let the meatballs cool completely, then transfer them to an airtight container. They can be kept in the fridge for up to 3 days. For longer storage, freeze them in a freezer-safe container or bag for up to 3 months. Reheat gently in the microwave or on the stovetop with a bit of sauce to keep them moist.
