These Ricotta Meatballs are tender, juicy, and packed with flavor! They’re perfect served with pasta, tucked into a sub roll, or alongside a fresh salad. Best of all, they’re easy to make on the stovetop, in the slow cooker, or baked in the oven. Plus, they’re make-ahead and freezer-friendly—great for busy weeknights or meal prep.
If you love these, don’t miss my Meatball Pasta and Italian Sausage Pasta next!
Why You’ll Love Them
Meatballs are always a crowd-pleaser, but adding herbed ricotta into the mix takes them to another level. The creamy ricotta blends with Parmesan, breadcrumbs, and a splash of half and half to create a panade—a moisture-locking mixture that keeps every bite tender and flavorful.
Fresh parsley, garlic, and Italian seasoning bring classic flavor, while a finishing dollop of ricotta on top makes them irresistible.
What is a Panade?
A panade is a simple combination of starch (like breadcrumbs) and liquid (such as milk or half and half) mixed into ground meat. It helps trap moisture so meatballs, meatloaf, or burgers stay juicy instead of dry.
When meat cooks, the proteins contract, pushing out liquid. The starch in a panade turns gel-like as it cooks, acting as a cushion to keep the meat tender and flavorful.
How to Make Ricotta Meatballs (Stovetop Method)
Full ingredient amounts and instructions are in the recipe card below.
- Make the ricotta mixture – Stir together ricotta, Parmesan, parsley, and seasonings. Set aside.
- Sauté aromatics – Cook onions until softened, then add garlic. Let cool slightly.
- Mix the meatballs – In a large bowl, whisk together egg, half and half, breadcrumbs, Parmesan, herbs, and some of the ricotta mixture. Stir in cooled onions/garlic, then gently fold in ground beef.
- Shape – Roll into 1 ½-inch meatballs. Chill for 15 minutes to help them hold their shape.
- Brown – Sear the meatballs in batches until golden on all sides.
- Simmer in sauce – Transfer meatballs to a skillet of marinara sauce. Cover partially and simmer for 30 minutes. During the last 15 minutes, spoon dollops of the reserved ricotta over the top.
Serve warm with pasta, bread, or salad!
Make-Ahead & Freezer Tips
- Refrigerate: Brown the meatballs, let cool, and refrigerate for up to 3 days. Reheat in marinara sauce, simmering 10 extra minutes.
- Freeze: Brown, then freeze on a tray for 1–2 hours before transferring to a freezer bag. Store up to 3 months. Reheat from frozen in sauce or thaw overnight first.
Pro Tips
- Use Rao’s marinara sauce for the best flavor, or make your own homemade version.
- For richer taste, try a mix of ground beef, pork, sausage, or veal.
- Always grate Parmesan from a block—it melts and blends much better than pre-grated cheese.
- Chill the shaped meatballs before browning to help them stay firm while cooking.
Storage
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 3 months.
Tools I Recommend
- Le Creuset Braiser (3.5 qt.) – Ideal for simmering meatballs in sauce.
- Box Grater – For freshly grated Parmesan.
- Garlic Twister – Fresh garlic makes a big difference in flavor.
- Light Baking Sheet or 9×13 Casserole Dish – If you prefer baking instead of pan-searing.
Try These Next
Ricotta Meatballs
4
servings25
minutes45
minutesThese Ricotta Meatballs are tender, juicy, and bursting with flavor! Make them on the stovetop, in the oven, or in the Crock Pot. Perfect served with pasta, tucked into subs, or paired with a fresh salad.
Ingredients
For the Sauce
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, and parsley
Meatballs
1 yellow onion, finely diced
3 cloves garlic, minced
1 large egg, whisked
½ cup half and half (or heavy cream)
½ cup Italian breadcrumbs
½ cup freshly grated Parmesan cheese
⅓ cup parsley, roughly chopped (plus more for garnish)
1 teaspoon each Italian seasoning, mustard powder, and salt
½ teaspoon black pepper
1 lb ground chuck (80% lean)
½ lb ground pork (or substitute sausage or veal)
Directions
- Stovetop Method (see notes for oven and Crock Pot variations)
- Make the Ricotta Mixture – In a small bowl, stir together ricotta, garlic, basil, oregano, and parsley. Set aside.
- Cook the Aromatics – Heat 1 tablespoon olive oil in a skillet. Add onion and cook 5 minutes, until softened. Stir in garlic and cook 1 minute more. Remove from heat and let cool.
- Mix the Meatball Base – In a large bowl, whisk together egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the ricotta mixture. Stir in cooled onions and garlic.
- Add the Meat – Season ground beef and pork with salt and pepper, then gently fold into the ricotta mixture until just combined (do not overmix).
- Shape – Roll into 1 ½-inch meatballs. Chill in the fridge for 15 minutes.
- Brown – Heat remaining olive oil in a skillet over medium-high heat. Brown meatballs in batches, about 1 ½ minutes per side, leaving space between each for easy turning. Remove and set aside.
- Simmer in Sauce – Pour marinara sauce into the skillet, adding ¼ cup water to prevent it from becoming too thick. Return meatballs to the pan and spoon sauce over the top. Cover partially and simmer for 30 minutes.
- Finish with Ricotta – During the last 15 minutes, dollop the remaining ricotta mixture on top of the meatballs. Let it warm through and slightly melt into the sauce.
- Serve – Garnish with fresh parsley and serve hot with pasta, bread, or salad.
Leave a Comment