These Ricotta Meatballs are ultra-tender, packed with flavor, and perfect for any meal! Serve them in a sub roll, over pasta, or alongside a simple salad. Bonus: they’re make-ahead friendly, freezer-safe, and can be cooked three ways – on the stove top, in the Crock Pot, or baked in the oven!
Why You’ll Love This Recipe
Combining creamy herb ricotta with a seasoned meat mixture takes classic meatballs to the next level. The ricotta panade—made with half-and-half, breadcrumbs, Parmesan, and fresh parsley—keeps the meatballs moist and tender while adding rich flavor.
Ingredients You’ll Need
- Ground beef (or mix with pork, sausage, or veal)
- Ricotta cheese
- Half-and-half
- Breadcrumbs
- Parmesan cheese
- Egg
- Fresh parsley & Italian seasoning
- Onion, garlic, salt, and pepper
- Marinara sauce for simmering
How to Make Ricotta Meatballs
- Prep the Ricotta & Veggies: Mix the herb ricotta and set aside. Sauté onions and garlic, then let them cool.
- Mix the Meatballs: Combine the ricotta, egg, half-and-half, breadcrumbs, Parmesan, parsley, Italian seasoning, and cooled onions/garlic with the ground meat. Form into 1½-inch meatballs and chill briefly.
- Cook: Brown the meatballs in a skillet, then simmer in marinara sauce. Add dollops of remaining ricotta in the last 15 minutes of cooking.
- Serve: Over pasta, in a sub, or with a salad.
Make-Ahead & Freezer Tips
- Refrigerate: Browned meatballs can be stored up to 3 days, then simmer in sauce when ready.
- Freeze: Browned meatballs freeze up to 3 months; thaw overnight or add frozen to sauce and cook until heated through.
Pro Tips
- Use high-quality Parmesan for the best flavor.
- Rao’s marinara or homemade sauce works perfectly.
- Combine meats for extra richness and texture.
Variations
- Bake instead of simmering for a lighter option.
- Use ricotta-stuffed meatballs for an extra creamy surprise.
Serve these Ricotta Meatballs for a cozy weeknight dinner, a meal prep solution, or a special occasion—they’re a crowd-pleaser every time!
Related Recipes to Try Next:
- Meatball Pasta
- Italian Sausage Pasta
- Chicken Meatballs
Ricotta Meatballs – Tender, Flavorful, and Versatile!
4
servings25
minutes45
minutesThese Ricotta Meatballs are easy to make on the stove top, bake in the oven, or cook in the Crock Pot! They are so flavorful and are perfect with pasta, in a sub, or with a side salad!
Ingredients
US Customary – Metric
▢32 oz. marinara sauce
▢½ cup olive oil, divided
Herb Ricotta Mixture
▢15 oz. Ricotta cheese
▢1 teaspoon garlic, minced
▢1 teaspoon EACH: dried basil, oregano, parsley
Meatballs
▢1 yellow onion, finely diced
▢3 cloves garlic, minced
▢1 Egg, whisked
▢½ cup half and half, can sub cream
▢½ cup Italian breadcrumbs
▢½ cup Parmesan cheese
▢1/3 cup roughly chopped parsley, plus more to garnish
▢1 teaspoon EACH: Italian seasoning, mustard powder, salt
▢½ teaspoon Pepper
▢1 lb. ground chuck, 80% lean
▢½ lb. ground pork, or ground sausage or veal
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Directions
- Stove Top Method (See notes for baking/crock pot methods)
- Combine the Herb Ricotta mixture and set aside.
- Heat 1 tbsp. olive oil in a skillet and add the finely diced onion. Soften for 5 minutes, then add the garlic and cook for 1 more minute. Set aside and let cool.
- In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the herb Ricotta mixture. Add the cooled onions/garlic.
- Season the meat with salt and pepper, add it to the large bowl and gently mix it with your hands until well-combined. (Don’t overwork the meat or it will become tough.)
- Roll into 1 ½-inch meatballs and transfer them to the fridge for 15 minutes.
- Heat remaining oil in a large skillet over medium-high heat. Use enough oil to cover the meatballs almost halfway.
- Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them without having to pick them up to flip them. Brown for about 1 ½ minutes per side. Use kitchen tongs to remove and set aside.
- Remove excess oil from the skillet and add 32 oz. of marinara sauce. The sauce will thicken and reduce during cooking so I recommend that you add about ¼+ cup water as well so that the sauce doesn’t get too thick. You can do this now or later as you judge the consistency. (The ricotta topping thickens it more as well.)
- Add the meatballs to the skillet and spoon the sauce on top. Cook for 30 minutes over medium heat, partially covered. Use a small cookie scoop to dollop the remaining herb ricotta mixture on top and allow it to heat through during the last 15 minutes.
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