Soft & Juicy Ricotta Meatballs Recipe

Soft, savory, and melt in your mouth these Italian style ricotta meatballs are a weeknight dinner win!

Let’s talk comfort food: meatballs. But not just any meatballs. We’re talking ricotta meatballs tender, juicy bites of Italian bliss, made even more magical with creamy ricotta cheese mixed right into the meat.

If you’ve ever had meatballs that were too dry or dense, this recipe is about to change the game. The ricotta adds moisture, a gentle richness, and helps bind everything together without making the meatballs heavy. Whether you simmer them in marinara, serve them over spaghetti, or tuck them into a sandwich this is a dish that feels like home.

Ricotta Meatballs Recipe

Why You’ll Love These Ricotta Meatballs

• Melt in your mouth texture Thanks to creamy ricotta, these meatballs stay soft and juicy, even after baking or simmering in sauce.
• Flavor packed Garlic, parsley, parmesan, and a bit of seasoning give them real Italian flavor without fuss.
• Versatile Serve with pasta, zoodles, as appetizers, or freeze for future meals.

Ingredients You’ll Need

• 1 lb ground beef (or beef/pork blend for added richness)
• ½ cup whole milk ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 2–3 tbsp breadcrumbs (only if needed for structure)

How to Make Ricotta Meatballs

1. Preheat your oven to 400°F (200°C) or prepare a skillet with olive oil if pan searing.

2. In a large bowl, combine all ingredients and gently mix with your hands or a fork. Don’t overwork the meat just mix until everything is combined.

3. Form meatballs (about 1.5 inches wide) using your hands or a cookie scoop.

4. Place on a parchment-lined baking sheet and bake for 18–20 minutes, or until cooked through.
(OR) Heat oil in a pan and pan-sear for 6–7 minutes, turning to brown all sides.

5. Optional: Simmer in marinara sauce for 10–15 minutes after baking for added flavor.

Serving Ideas for Ricotta Meatballs

• Classic Spaghetti Night – Serve with your favorite pasta and marinara
• Meatball Subs – Layer into toasted hoagie rolls with melted provolone
• Low-Carb Option – Serve with roasted veggies or over zucchini noodles
• Appetizers – Serve with toothpicks and a drizzle of marinara or pesto

Storage & Freezing Tips

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze cooked meatballs on a tray, then transfer to a bag for up to 3 months
• Reheat: Gently warm in sauce on the stovetop or microwave in short bursts

Nutrition Facts (Per Serving)

Calories	285 kcal
Carbohydrates	9 g
Dietary Fiber	2 g
Sugars	3 g
Protein	21 g
Total Fat	17 g
Saturated Fat	8 g
Cholesterol	75 mg
Sodium	640 mg
Potassium	520 mg
Calcium	180 mg
Iron	2.3 mg

FAQ,s Ricotta Meatballs

Can I use part-skim ricotta instead of whole milk?

Yes, but whole milk ricotta gives a richer texture. Part-skim will still work and reduce fat content slightly.

What kind of meat works best?

A beef and pork blend (50/50) makes extra flavorful meatballs, but ground beef alone is great too. Ground turkey or chicken also works with a little extra seasoning.

Do I need breadcrumbs?

Not always! Ricotta adds moisture and binding. Add breadcrumbs only if your mixture feels too loose to roll.

Can I simmer them raw in sauce?

Yes just gently drop raw meatballs into hot sauce and simmer covered for about 25–30 minutes until cooked through.