Ricotta Meatballs

Charlotte

Tender and juicy ricotta meatballs made with ground beef, creamy ricotta cheese, and savory herbs, simmered in a rich marinara sauce. Perfect for pasta, sandwiches, or appetizers.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings Servings

Calories 360 kcal

Ingredients

For the Meatballs:

1 lb ground beef or beef and pork mix
½ cup ricotta cheese whole milk preferred
½ cup breadcrumbs
1 large egg
2 cloves garlic minced
¼ cup grated Parmesan cheese
2 tbsp fresh parsley chopped
1 tsp Italian seasoning
Salt and black pepper to taste

For Cooking:

2 tbsp olive oil
2 cups marinara sauce

Instructions

Prepare the Mixture:

In a large bowl, combine ground meat, ricotta, breadcrumbs, egg, garlic, Parmesan, parsley, and seasonings. Mix gently until just combined.

Shape the Meatballs:

Form the mixture into evenly sized balls (about 1–1.5 inches).

Sear the Meatballs:

Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 5–7 minutes.

Simmer in Sauce:

Add marinara sauce to the skillet and reduce heat to low. Cover and simmer for 15–20 minutes until the meatballs are fully cooked and tender.

Serve:

Serve warm over pasta, with bread, or as an appetizer.

Notes

Don’t overmix the meat mixture—this keeps the meatballs soft.
Use fresh ricotta for best texture and flavor.
Browning the meatballs before simmering adds depth of flavor.
You can bake meatballs at 375°F (190°C) for 18–20 minutes instead of pan-frying.

Nutrition

Calories: 360kcalCarbohydrates: 12gProtein: 26gFat: 22g

Keyword Ricotta meatballs

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