Easy ricotta meatballs recipe (2024)

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This recipe for meatballs with ricotta cheese uses common ingredients and comes together quickly for a delicious dinner with minimal effort. Easy ricotta meatballs are an obvious match for pasta, but they also make a tasty meatball sandwich.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in myeasy weeknight meatballsand myGreek chicken meatballsrecipes. For ease of browsing, you can find all of my meatball recipes in one place.

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Why you should make this recipe

Make ahead – You can easily make these and stash them in the fridge overnight to cook the following day.
Quick and easy – This ricotta meatballs recipe is super fast and requires very little effort.
Versatile – Obviously, pair them with pasta, but you can also tuck them into a roll for a delicious meatball sub.

Meatballs made with ricotta cheese

Adding ricotta to meatballs gives them a light and fluffy texture, but it also gives them incredible flavor.

This recipe makes 18 meatballs, or 6 servings. You can easily freeze the leftovers or have them for lunch later in the week.

They are an obvious match with a bowl of pasta, but they make a tasty sandwich too. Ricotta meatballs can be made smaller and added to soups, like Italian wedding soup, or served as appetizers.

Ingredients

This recipe for meatballs with ricotta cheese uses common ingredients and comes together quickly for a delicious dinner with minimal effort.

Ground beef – Because I’m adding ground pork to the mix, I use 90/10 ground beef instead of the usual 80/20 mix.
Ground pork – Ground pork adds great flavor and fat to this meatball recipe.
Egg – Egg binds the meat, breadcrumbs and cheese together.
Pecorino Romano cheese – Less expensive than Parmesan and tastes fantastic.
Garlic – Just a little gives the meatballs another layer of flavor.
Breadcrumbs – I use regular Italian breadcrumbs in meatballs.
Ricotta cheese – We can’t have ricotta meatballs without ricotta cheese.
Milk – Adds moisture to the meatballs.
Salt, pepper and dried basil – Minimal seasoning to let the other flavors shine.

Best for home use

Escali Digital Food Scale

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This is the scale that I own and use daily. It is easy to use, plus it measures in pounds, ounces and grams.

How to make meatballs with ricotta cheese

Making meatballs is a quick and simple task. The key to making them tender is not overworking the meat.

First, add everything except the breadcrumbs to a large mixing bowl. Gently mix meatball ingredients together.

Then, sprinkle the breadcrumbs over the mixture and very gently incorporate into the mixture. I do this by using a clean hand and scooping from the bottom over the top – essentially folding the mixture, just as you would when folding egg whites.

Using a scoop, portion the mixture into 18 meatballs. At this stage, I wrap them in plastic and let them rest before browning them in a pan.

Remove the browned meatballs from the pan and remove excess oil/grease, if needed. Add your favorite sauce to the pan and nestle meatballs back into the pan. Simmer until cooked through.

Ricotta meatballs recipe FAQ’s

Can I freeze these meatballs?

Yes. Freeze ricotta meatballs in an airtight container for up to 3 months.

How long do they last in the fridge?

Variations and substitutions

You can choose any combination of ground meat that you prefer. As long as the amount equals 1 pound, or 454g, the recipe will work.

You can substitute Pecorino Romano with any similar cheese: Parmigiano-Reggiano, Grana Padano, Ricotta Salata, etc.

Serving suggestions

Serve with your favorite sauce and pasta with a bit of ricotta on the side. It’s so delicious.

A great green vegetable option is my sautéed broccolini. A light dessert, like this upside down clementine cake or vanilla panna cotta would be perfect.

Helpful tools and equipment

This is the scoop I used to portion the ricotta meatballs recipe. It holds 1.25 oz., which makes a decent-sized meatball.
Enameled cast iron brasier – This pan is wide, with sloping sides. It is the perfect pan for so many recipes.
Slotted flexible spatula – Because this spatula is thin and flexible, it allows you to really get under the meatball to flip it. No more leaving the browned part of your meatball stuck to the pan.

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Yield: 18 meatballs

Easy ricotta meatballs recipe

This ricotta meatballs recipe uses common ingredients and comes together quickly for a delicious dinner with minimal effort.

Prep Time20 minutes

Cook Time25 minutes

Total Time45 minutes

Ingredients

1 lb. ground meat of your choice *See note
1 egg
1/4 c. grated Pecorino Romano cheese // 35g
1/2 c. ricotta cheese // 113g
1/4 c. whole milk // 50mL
1 clove garlic, minced
1 tbsp. fresh Italian flat-leaf parsley, washed, dried and finely chopped (optional)
1/2 c. Italian breadcrumbs // 68g
2 tbsp. olive oil

Instructions

In a large mixing bowl, combine all ingredients except breadcrumbs. Gently mix meatball ingredients together.
Next, sprinkle breadcrumbs over the ricotta meatball mixture. Fold the breadcrumbs into the mixture gently. I use a clean hand to scoop from the bottom of the bowl, folding the mixture over the top, and rotating the bowl with every turn until the mixture is fully incorporated. Be careful not to overwork the meat, this will make your meatballs tough.
Use a scoop to portion out 18 meatballs and place them on a baking sheet. (If time allows, cover with plastic wrap and let them rest for an hour, up to overnight, in the fridge.)
Using lightly oiled hands, roll the meatballs in your hands to shape them into a rounded shape.
Heat olive oil over medium high heat in a wide pan. When pan is hot, carefully place meatballs in the pan and brown. Gently flip over and brown the other side.
Remove meatballs from pan and wipe out excess oil or grease, if necessary. Add your favorite sauce, either homemade or store-bought to the pan and lower the heat to medium low.
Return meatballs to pan and simmer, with lid partially covering pan, for 20 - 22 minutes, or until cooked through. **See note
Cool to room temperature before storing. Store in an airtight container in the fridge for up to 5 days.

Notes

For meat: I used 10 1/2 oz. ground sirloin (90/10) // 298g + 5 1/2 oz. ground pork // 156g. The ratio I like is 2/3 beef + 1/3 pork.

I serve these meatballs with sauce and extra ricotta on top of pasta, but they are also delicious tucked inside of a roll and covered with a slice of provolone for a meatball sub.

Beef meatballs benefit from low and slow cooking. If time allows, let them gently simmer for an hour to become tender.

Nutrition Information:

Yield:

Serving Size:

3 meatballs
Amount Per Serving:Calories: 356Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 111mgSodium: 338mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 27g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

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FAQs

Is it better to bake meatballs at 350 or 400? ›

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

What do you put in meatballs so they don't fall apart? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Get More Info ›

Is it better to bake meatballs or cook them in sauce? ›

The best meatballs are tender, baked and browned in a hot oven to seal in all the juices. Simmered in robust sauce for a couple of minutes ensures they soak up all of those saucy flavours, this is an easy dinner recipe that will be a hit with your family!

What's the difference between Italian style meatballs and regular meatballs? ›

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

Find Out More ›

Should meatballs be covered when baking? ›

Baked Meatball Recipe FAQ

You can check the internal temperature of your meat with an instant-read thermometer. Ground beef is cooked when it reaches an internal temp of 155°F. Should you cover meatballs with foil when baking? We recommend leaving the pan uncovered.

View Details ›

Is it better to cook meatballs in a skillet or oven? ›

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Read The Full Story ›

Why do you put milk in meatballs? ›

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Learn More Now ›

How do you bind homemade meatballs? ›

Egg: A lot of meatball recipes add egg to the mince mixture because it helps to bind the balls together. Breadcrumbs: Breadcrumbs also help to bind your meatballs. If the mince mixture is quite wet, breadcrumbs will help soak up excess moisture so that the balls don't fall apart.

Know More ›

Why do you chill meatballs before baking? ›

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

Why are my homemade meatballs tough? ›

More Reasons Your Meatballs are Hard

Sticky hands can result in an overworked farcemeat. Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands.

Should you flip meatballs in oven? ›

There's really no magic to it: Lightly oil a baking sheet, place meatballs on top, bake. No flipping, no splatters, no toddler crawling into the sizzling pan…

Learn More ›

What is ricotta made from? ›

Commonly, fresh ricotta cheese can be made from cow's milk. However, it can also be made from goat, sheep, and water buffalo milk. Ricotta is made from whey, the liquid left over from the cheese-making process of other cheeses.