Juicy Ricotta Meatballs

Here are my ricotta meatballs, made with whole milk ricotta, ground chuck and pork, fresh herbs, and Parmesan cheese, all simmered in marinara sauce for a tender, flavorful dinner.

These meatballs are what I make when I want something comforting and a little special for my family. The ricotta keeps them so moist and light, and they’re perfect over pasta or tucked into a sub roll with extra sauce.

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What Kind of Ricotta Should I Use?

For these meatballs, you’ll want to grab whole milk ricotta rather than the part-skim version. The full-fat ricotta adds more moisture and richness to your meatballs, keeping them tender and preventing them from getting dry or tough. You can find ricotta in the dairy section near the cottage cheese, and both the tub containers and the basket-style containers work just fine. If your ricotta seems really watery when you open it, just drain off any excess liquid before mixing it into your meat – this will help your meatballs hold together better while cooking.

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Options for Substitutions

This meatball recipe is pretty forgiving when it comes to swaps:

• Ricotta: This is what makes these meatballs special and tender, so I’d recommend keeping it. But if you’re in a bind, you can use cottage cheese blended smooth or even sour cream, though the texture will be slightly different.
• Ground chuck and pork: The beef and pork combo gives great flavor, but you can use all beef if that’s what you have. Ground turkey or chicken work too, just add an extra tablespoon of olive oil to the mix since they’re leaner.
• Breadcrumbs: Regular or panko breadcrumbs both work fine. You can also use crushed crackers, oats pulsed in a food processor, or even torn pieces of stale bread soaked in the cream.
• Cream: Whole milk works just as well here. The liquid helps keep the meatballs moist, so don’t skip it entirely.
• Parmesan: Pecorino Romano is a good substitute if you want a sharper flavor, or you can use any hard Italian cheese you have on hand.
• Fresh herbs: If you don’t have fresh parsley, dried works fine – just use about 2 tablespoons instead of 1/3 cup. Same goes for the basil and oregano.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ricotta meatballs is overworking the meat mixture, which leads to dense, tough meatballs instead of tender ones – mix just until the ingredients are combined and handle the meat as little as possible when forming the balls.

Skipping the chilling step might seem like a time-saver, but cold meatballs hold their shape much better during browning, so give them the full 15 minutes in the fridge.

Many people try to cook the meatballs all the way through during the browning stage, but you only need about 1 ½ minutes per side to get a nice crust – they’ll finish cooking in the marinara sauce and stay much more moist this way.

Finally, resist the urge to constantly flip or move the meatballs around in the sauce, as this can cause them to break apart; just spoon sauce over them occasionally and let them simmer gently.

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What to Serve With Ricotta Meatballs?

These ricotta meatballs are begging to be served over a big bowl of spaghetti or your favorite pasta shape – rigatoni and penne are great choices because they catch all that marinara sauce. I love piling them on top of creamy polenta too, which soaks up the sauce beautifully and makes for a really cozy meal. A simple side salad with mixed greens, cherry tomatoes, and Italian dressing balances out the richness of the meatballs, or you can go all in with some garlic bread for mopping up extra sauce. If you want to make it a full Italian feast, serve them alongside roasted vegetables like zucchini, bell peppers, or green beans tossed with olive oil and herbs.

Storage Instructions

Store: Keep your ricotta meatballs in an airtight container with the marinara sauce in the fridge for up to 4 days. The meatballs actually taste even better the next day once all those flavors have had time to hang out together. They make great leftovers for a quick weeknight dinner!

Freeze: These meatballs are perfect for freezing. You can freeze them with or without the sauce for up to 3 months. I like to freeze them on a baking sheet first, then transfer to a freezer bag so they don’t stick together.

Reheat: Warm the meatballs gently on the stovetop over medium-low heat with a splash of water or extra sauce to keep them moist. You can also microwave them, but I find the stovetop method keeps them from drying out. If frozen, let them thaw in the fridge overnight before reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3050-3350
• Protein: 130-150 g
• Fat: 210-230 g
• Carbohydrates: 145-170 g

Ingredients

For the herb ricotta mixture:

• 16 oz ricotta (whole milk preferred for creamiest texture)
• 1.5 tsp garlic (finely minced)
• 1.5 tsp basil (dried)
• 1.5 tsp oregano (dried)
• 1.5 tsp parsley (dried)

For the meatballs:

• 1 yellow onion (finely diced)
• 3 garlic cloves (minced)
• 1 large egg
• 2/3 cup heavy cream (creates a tender meatball)
• 3/4 cup panko breadcrumbs (recommended for crunch)
• 3/4 cup Parmesan cheese (grated)
• 1/3 cup parsley (fresh, finely chopped)
• 1 tsp Italian seasoning
• 1 tsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb ground chuck
• 1/2 lb ground pork
• 1 tbsp olive oil

For the sauce:

• 32 oz marinara sauce (I use Rao’s Homemade Marinara Sauce)
• 8 tbsp olive oil

Step 1: Prepare the Aromatics and Mise en Place

• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil

Dice the yellow onion finely and mince the 3 garlic cloves.

Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the onion for about 5 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute more, then transfer to a plate to cool completely.

While the aromatics cook, measure out all your dry ingredients (panko breadcrumbs, Parmesan cheese, Italian seasoning, mustard powder, salt, and pepper) into a small bowl, and finely chop the fresh parsley.

I find cooling the onion-garlic mixture prevents it from cooking the egg when mixed in, which helps create a more tender meatball.

Step 2: Build the Meatball Mixture

• 1 large egg
• 2/3 cup heavy cream
• 3/4 cup panko breadcrumbs
• 3/4 cup Parmesan cheese, grated
• 1/3 cup parsley, fresh and finely chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon mustard powder
• 3/4 cup ricotta
• cooled onion-garlic mixture from Step 1
• 1 lb ground chuck
• 1/2 lb ground pork
• 1 teaspoon salt
• 1/2 teaspoon black pepper

In a large mixing bowl, combine the egg, heavy cream, panko breadcrumbs, grated Parmesan cheese, fresh parsley, Italian seasoning, and mustard powder.

Stir until well combined.

Add 3/4 cup of the ricotta and the cooled onion-garlic mixture from Step 1, folding gently to incorporate.

This creates a creamy binding base for your meatballs.

Now add the ground chuck and ground pork, along with the salt and pepper.

Using your hands, mix everything together gently but thoroughly—don’t overwork the meat, as this can make the meatballs tough.

I like to mix until just combined, which keeps them light and tender.

Step 3: Shape and Chill the Meatballs

• meatball mixture from Step 2

Using a cookie scoop or your hands, roll the mixture into 1½-inch balls and place them on a parchment-lined baking sheet or plate.

Once all meatballs are shaped, refrigerate them for 15 minutes.

This resting period allows the mixture to firm up slightly, making them easier to brown without falling apart and helping them hold their shape during cooking.

Step 4: Brown the Meatballs

• 8 tablespoons olive oil
• shaped meatballs from Step 3

Heat 8 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Working in batches to avoid overcrowding, carefully add the chilled meatballs and sear for about 1½ minutes per side until they develop a golden-brown crust.

Don’t move them around too much—let them sit undisturbed so the bottoms can brown properly.

Transfer the browned meatballs to a clean plate as each batch finishes.

You’re not cooking them through at this stage, just creating a flavorful golden exterior.

Step 5: Simmer in Marinara Sauce

• 32 oz marinara sauce
• 1/4 cup water
• browned meatballs from Step 4

Pour off most of the oil from the skillet, leaving just a light coating.

Add the marinara sauce and 1/4 cup water, stirring to combine and scrape up any flavorful browned bits from the bottom of the pan.

Carefully return the browned meatballs to the skillet, nestling them into the sauce.

Spoon some sauce over the top of each meatball to coat them.

Reduce heat to medium, cover the skillet partially with a lid, and simmer for 30 minutes, stirring gently halfway through.

Step 6: Finish with Ricotta and Serve

• remaining 4 oz ricotta
• meatballs in sauce from Step 5
• 1/3 cup parsley, fresh

After the meatballs have simmered for about 15 minutes (so they’ll cook for the final 15 minutes), dollop the remaining 4 oz of ricotta evenly over the top of the meatballs, spacing them out so each one gets some creamy ricotta.

Let everything continue cooking on medium heat, partially covered, for the remaining 15 minutes until the meatballs are cooked through and the ricotta has warmed and created a luxurious sauce.

The ricotta will soften and blend with the marinara, creating a rich, creamy texture.

Finish with a fresh garnish of parsley and serve immediately with pasta, crusty bread, or however you prefer.

Juicy Ricotta Meatballs

Delicious Juicy Ricotta Meatballs recipe with step-by-step instructions.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 6 servings

Calories 3200 kcal

Ingredients

  

For the herb ricotta mixture::

• 16 oz ricotta (whole milk preferred for creamiest texture)
• 1.5 tsp garlic (finely minced)
• 1.5 tsp basil (dried)
• 1.5 tsp oregano (dried)
• 1.5 tsp parsley (dried)

For the meatballs::

• 1 yellow onion (finely diced)
• 3 garlic cloves (minced)
• 1 large egg
• 2/3 cup heavy cream (creates a tender meatball)
• 3/4 cup panko breadcrumbs (recommended for crunch)
• 3/4 cup Parmesan cheese (grated)
• 1/3 cup parsley (fresh, finely chopped)
• 1 tsp Italian seasoning
• 1 tsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb ground chuck
• 1/2 lb ground pork
• 1 tbsp olive oil

For the sauce::

• 32 oz marinara sauce (I use Rao's Homemade Marinara Sauce)
• 8 tbsp olive oil

Instructions

 

• Dice the yellow onion finely and mince the 3 garlic cloves. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the onion for about 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more, then transfer to a plate to cool completely. While the aromatics cook, measure out all your dry ingredients (panko breadcrumbs, Parmesan cheese, Italian seasoning, mustard powder, salt, and pepper) into a small bowl, and finely chop the fresh parsley. I find cooling the onion-garlic mixture prevents it from cooking the egg when mixed in, which helps create a more tender meatball.
• In a large mixing bowl, combine the egg, heavy cream, panko breadcrumbs, grated Parmesan cheese, fresh parsley, Italian seasoning, and mustard powder. Stir until well combined. Add 3/4 cup of the ricotta and the cooled onion-garlic mixture from Step 1, folding gently to incorporate. This creates a creamy binding base for your meatballs. Now add the ground chuck and ground pork, along with the salt and pepper. Using your hands, mix everything together gently but thoroughly—don't overwork the meat, as this can make the meatballs tough. I like to mix until just combined, which keeps them light and tender.
• Using a cookie scoop or your hands, roll the mixture into 1½-inch balls and place them on a parchment-lined baking sheet or plate. Once all meatballs are shaped, refrigerate them for 15 minutes. This resting period allows the mixture to firm up slightly, making them easier to brown without falling apart and helping them hold their shape during cooking.
• Heat 8 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, carefully add the chilled meatballs and sear for about 1½ minutes per side until they develop a golden-brown crust. Don't move them around too much—let them sit undisturbed so the bottoms can brown properly. Transfer the browned meatballs to a clean plate as each batch finishes. You're not cooking them through at this stage, just creating a flavorful golden exterior.
• Pour off most of the oil from the skillet, leaving just a light coating. Add the marinara sauce and 1/4 cup water, stirring to combine and scrape up any flavorful browned bits from the bottom of the pan. Carefully return the browned meatballs to the skillet, nestling them into the sauce. Spoon some sauce over the top of each meatball to coat them. Reduce heat to medium, cover the skillet partially with a lid, and simmer for 30 minutes, stirring gently halfway through.
• After the meatballs have simmered for about 15 minutes (so they'll cook for the final 15 minutes), dollop the remaining 4 oz of ricotta evenly over the top of the meatballs, spacing them out so each one gets some creamy ricotta. Let everything continue cooking on medium heat, partially covered, for the remaining 15 minutes until the meatballs are cooked through and the ricotta has warmed and created a luxurious sauce. The ricotta will soften and blend with the marinara, creating a rich, creamy texture. Finish with a fresh garnish of parsley and serve immediately with pasta, crusty bread, or however you prefer.