Ricotta meatballs are exceptionally soft and juicy from the addition of creamy ricotta cheese, which improves the texture of a classic recipe.
They bake quickly in the oven while you get other things done, and make for an easy dinner served with your favorite pasta.
Why Ricotta Works
Ground beef meatballs are a staple recipe in many kitchens already, but I am urging you to try my new twist! Mix in some full-fat ricotta cheese!
Not only does ricotta add rich flavor, but it also very easily improves the texture of beef meatballs in the best way.
Instead of dense, chewy bites, ricotta meatballs are soft, moist, tender, and lighter than you’d expect.
This easy meatball recipe is baked in the oven instead of fried, so it’s mostly hands-off and ready in about 40 minutes.
Key Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Lean Ground Beef: We’re adding plenty of fat to the meatball mixture in the form of oil and cheese, so a lean meat, like 90/10 or 95/5 is perfect here.
- Ricotta Cheese: This is the most important ingredient in these soft, tender meatballs! Full-fat ricotta will give you the best texture. You could try the recipe with part-skim, but it will make the meatballs too soft. If using part-skim, reduce the amount to ⅓ cup rather than ½ cup.
- Egg and Breadcrumbs: Together, these act as a binder, and are the things that hold the meat together and allow it to keep its shape after cooking. I like traditional dried breadcrumbs, as panko breadcrumbs can be too big to absorb the moisture properly. To make this dish gluten-free, use gluten-free breadcrumbs.
- Marinara Sauce: Use any kind of tomato sauce or pasta sauce that your family enjoys, either jarred or homemade. After the meatballs have fully cooked, we’ll add the sauce to the pan and stick it back in the oven to warm up.
Tip!
You can enjoy these meatballs on their own for dinner, but for a filling and extra satisfying meal, serve them along with your favorite cooked pasta!
The meatballs bake for about 20 minutes, so have your water boiling, and start your pasta a little more than halfway through the cooking time so that it’s ready at the perfect time.
Tips for Tender Meatballs
Just the simple act of adding ricotta cheese to the meat mixture will already have you halfway there to the goal of super soft meatballs.
Aside from the ingredients, the technique also plays a part.
The worst thing that you can do when mixing up meatballs is to over-mix the ingredients. To avoid this, my best advice is to use your hands!
Put on gloves if you like, and gently lift and press the meat together with the seasonings, breadcrumbs, and cheeses until it all holds together and the ingredients are mostly spread out evenly throughout the meat.
It won’t all be a consistent color and texture, and that’s ok! As you’re forming the meatballs, you’ll be able to gently mix in any dry spots that might still exist.
Homemade Meatball Storage and Freezing Tips
Keep leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. Perfect for meal prep, you can very easily make these ahead of time!
You can also freeze these, with or without the sauce, for up to three months. I like to keep single servings in freezer bags for easy lunches during the week.
To reheat ricotta meatballs, let them thaw (if frozen), and then reheat in sauce on the stove over low heat until heated all the way through.
Variations to Try
- Because the ricotta cheese adds so much moisture to these meatballs, I think that this method would work really well to make chicken ricotta meatballs or turkey meatballs with ricotta. Any other type of lean meat should also work well!
- For an extra cheesy twist, make these meatballs like my chicken parmesan meatballs, and cover the whole dish with mozzarella and parmesan cheeses before putting it back into the oven at the end.
- Or make a crispy topping from panko breadcrumbs, grated parmesan, and olive oil. Turn on the broiler for a few minutes to brown the top before serving.
- Instead of tomato sauce, try ricotta meatballs with pesto or homemade alfredo sauce.
Tip!
I’m using an oven-proof skillet to bake these meatballs, mostly because it’s my favorite one, and it’s always around. If you don’t have one that’s large enough, use a 9×13-inch baking dish instead!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Ricotta Meatballs
Equipment
- Ovenproof pan or skillet
- Oven
Ingredients
- 1 pound (450 g) lean ground beef
- ½ cup (120 g) full fat ricotta cheese
- 2 cloves garlic minced
- ½ cup (50 g) dried bread crumbs
- ½ cup (45 g) grated Parmesan cheese plus more for serving
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 24 ounces (680 g) marinara sauce
- Fresh basil for serving
- Cooked pasta for serving
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the ground beef, ricotta, garlic, bread crumbs, Parmesan, egg, Italian seasoning, onion powder, salt, and black pepper.
- Mix just until combined.
- Shape the mixture into 18 to 20 meatballs using a 1½ tablespoon scoop. Arrange them in an ovenproof pan.
- Bake for 18 to 20 minutes, or until the meatballs are cooked through.
- Pour the marinara sauce around the meatballs and spoon a little over the tops. Return the pan to the oven for a few minutes, until the sauce is hot.
- Finish with extra Parmesan and fresh basil, then serve over pasta.
Notes:
- This recipe works best with full-fat ricotta cheese. Part-skim cheese could work, but might make the meatballs too soft, so scale it back to ⅓ cup.
- Any ovenproof pan can be used to bake meatballs, including an ovenproof skillet or a baking dish.
- Serve with spaghetti, rigatoni, or even creamy polenta!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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