These Ricotta Meatballs bring a twist to the classic dish! Made with creamy ricotta cheese mixed into juicy ground meat, they’re super tender and full of flavor.
I love serving them with a warm tomato sauce and spaghetti. It’s like a cozy hug on a plate! Plus, they’re so easy to make, you’ll feel like a kitchen superstar! 🍝
Key Ingredients & Substitutions
Ground Beef & Pork: The mix of beef and pork adds amazing flavor. If you’re looking for a leaner option, ground turkey or chicken can work well too. They’ll still taste great with the cheese!
Ricotta Cheese: This is the star ingredient! If you don’t have ricotta, cottage cheese or even mascarpone can be a nice substitute, giving a creamy texture. I love using whole milk ricotta for the best flavor.
Breadcrumbs: Regular or Italian seasoned breadcrumbs will add texture. If you’re gluten-free, you can use gluten-free breadcrumbs or almond flour as a great alternative.
Parmesan Cheese: Grated Parmesan adds a lovely umami flavor. If you’re out, Pecorino Romano is a good swap. I often like to add a bit more for extra cheesiness!
Fresh Parsley: Fresh herbs brighten up the dish. You could swap in basil or even oregano if you prefer. Dried herbs are okay too, but fresh really shines in this recipe!
How Do I Cook Meatballs Without Them Falling Apart?
Cooking meatballs can be a bit tricky, but here are a few simple steps to keep them intact:
- Mix the meat gently to avoid overworking it, which can cause tough meatballs.
- Chill your meatballs for at least 30 minutes before cooking. This helps them hold their shape!
- Brown in batches; overcrowding can cause them to steam instead of brown and firm up.
- Gently turn them with tongs instead of a spatula for less breakage.
With these tips, you’ll have perfectly cooked, flavorful meatballs every time!
How to Make Delicious Ricotta Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 large egg
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 1 jar (24 oz) marinara or tomato sauce
- 2 tbsp olive oil
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend around 10-15 minutes mixing and forming the meatballs, and then about 15-20 minutes browning and simmering them in the sauce. Don’t forget to let the flavors meld—it’s so worth it!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground beef and pork. Then add in the ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, chopped parsley, egg, dried oregano, salt, and black pepper. Use your hands or a large spoon to mix everything together gently; be careful not to overmix so the meatballs stay tender and light.
2. Shape the Meatballs:
With your hands, scoop out a portion of the meat mixture and roll it into balls about 1 1/2 inches in diameter. Place the formed meatballs on a baking sheet or plate. This recipe should make about 12-16 meatballs depending on the size you make!
3. Brown the Meatballs:
In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches so they don’t overcrowd the pan; this helps them brown evenly. Cook the meatballs for about 5-7 minutes, turning them gently with tongs to ensure they brown nicely on all sides. They don’t need to be fully cooked through at this point because they will finish cooking in the sauce.
4. Simmer in Marinara Sauce:
Once all the meatballs are nicely browned, pour the marinara sauce into the skillet. Lower the heat and let the meatballs gently simmer in the sauce for about 15-20 minutes. This not only cooks them through but also makes them super flavorful as they soak up the sauce!
5. Serve and Enjoy:
When the meatballs are cooked through, serve them hot with a generous spoonful of sauce over them. You can garnish with extra chopped parsley and sprinkle some additional Parmesan cheese for a delightful touch. Pair them with spaghetti, crusty bread, or your favorite side dishes for a perfect meal!
Enjoy your juicy, cheesy Ricotta Meatballs simmered in rich tomato sauce! They’re sure to impress everyone at the table!
Can I Use Ground Turkey Instead of Beef and Pork?
Absolutely! Ground turkey is a great lean alternative that will still keep your meatballs flavorful. Just be aware they might be a bit milder, so you could consider adding extra seasoning or herbs for a bolder taste!
What Should I Do If My Meatballs Are Falling Apart?
If your meatballs are falling apart, make sure your mixture isn’t too wet. You can add a bit more breadcrumbs or chill the mixture for 30 minutes before shaping them. Gentle handling while cooking helps too; avoid flipping them too aggressively!
Can I Prepare These Meatballs in Advance?
Yes, you can prepare the meatballs in advance! Shape the meatballs and store them in the fridge for up to 24 hours before cooking. For longer storage, freeze them before cooking. Just thaw them in the fridge overnight before browning and simmering in the sauce!
What’s the Best Way to Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them gently in the microwave or on the stovetop in a bit of sauce to keep them moist. Enjoy them as a quick lunch or dinner option!
