Soft & Juicy Ricotta Meatballs Recipe
Light, juicy meatballs made extra soft with creamy ricotta cheese and simmered in rich marinara sauce. These Ricotta Meatballs are flavorful, tender, and perfect with pasta, in sandwiches, or as a delicious appetizer.
Ingredients
- 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
Instructions
- Preheat your oven to 400°F (200°C) or prepare a skillet with olive oil if pan searing.
- 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.
- Form meatballs (about 1.5 inches wide) using your hands or a cookie scoop.
- 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.
- Optional: Simmer in marinara sauce for 10–15 minutes after baking for added flavor.
Video
Notes
- 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