Ricotta Meatballs (Tender, Juicy & Full of Flavor!)

There’s something magical about a pot of simmering meatballs filling the kitchen with warm, garlicky love. These ricotta meatballs? Ohhh, they’re like little pillows of savory joy soft, juicy, and packed with Italian goodness. Once you try them, plain meatballs just won’t cut it anymore.

Why You’ll Love These Ricotta Meatballs

Adding ricotta cheese to your meatballs might sound wild at first, but it’s the secret behind their melt-in-your-mouth texture. They’re rich without being heavy, full of flavor, and never dry thanks to a simple trick we’ll walk you through below. Whether you serve them with pasta, spooned over soup, or stuffed into sandwiches, they’re your new cozy go-to.

Wanna level up dinner? These dreamy meatballs are perfect with this creamy chicken lasagna soup for a warm and satisfying meal.

Ingredients You’ll Need

• ¾ cup ricotta cheese
• 1 garlic clove, minced
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp dried parsley
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 large egg
• ⅓ cup half & half
• ½ cup Italian breadcrumbs
• ½ cup grated Parmesan
• 1 tsp Italian seasoning
• ¼ tsp mustard powder
• ¾ tsp salt
• ½ tsp pepper
• 1 lb ground beef (80/20 only)
• 24 oz marinara sauce (homemade or your fave jarred brand)
• Optional: ½ cup water
• Optional: more ricotta for topping

How to Make Ricotta Meatballs

Mix the ricotta blend:
In a small bowl, combine ricotta, garlic, basil, oregano, and parsley. Set aside so those herbs can bloom into the cheese.

Sauté the aromatics:
Heat oil in a skillet and cook the onion and garlic until soft and fragrant. Let cool before adding to the mix.

Build the base:
In a large bowl, beat the egg and stir in half & half, breadcrumbs, Parmesan, Italian seasoning, mustard powder, salt, pepper, and half of the ricotta blend.

Add the beef:
Toss in your ground beef and use your hands to gently mix just until it’s combined. Don’t overwork it!

Form and chill:
Roll the mixture into meatballs (about 2 tbsp each). Pop them in the fridge for 30 minutes to firm up.

Brown them up:
In a large skillet, heat a little olive oil and sear the meatballs until browned on all sides. They don’t need to be fully cooked yet!

Simmer in sauce:
Pour in the marinara (add a splash of water if it’s thick), cover, and let them simmer gently for 30 minutes. For extra creaminess, dollop the remaining ricotta into the sauce near the end.

Cozy Tip

If you’re craving ultimate comfort, pair these meatballs with our rich and hearty best lasagna soup they go together like Sunday and sweatpants.

Make-Ahead & Freezing

• Prep ahead: Form the meatballs in the morning, chill, and cook at dinnertime.
• Freeze ‘em: Line a baking tray with parchment, freeze raw meatballs until solid, then toss them into a freezer bag. They’ll last up to 3 months.
• Cook from frozen: Just simmer longer no thawing needed!

Tips for Tender, Juicy Meatballs

• Use ground beef with some fat (80/20 works beautifully)
• Always grate your own Parmesan bagged stuff won’t melt right
• Lightly oil your hands to roll perfect balls without stickiness
• Don’t skip chilling it helps them hold shape
• Gently simmer, don’t boil!

Fun Serving Ideas

• Toss them with spaghetti or spoon into our cozy slow cooker lasagna soup for the ultimate fall comfort combo.
• Create a fall dinner board by slicing meatballs and layering them onto Ritz cracker party sandwiches with a swirl of marinara and mozzarella.
• Build a fall dinner board with meatballs, slices of this classic meatloaf, and roasted veggies for a shareable feast.

Storage Tips

• Fridge: Keep cooked meatballs in an airtight container for up to 3 days
• Freezer: Store cooked or raw for up to 3 months
• To reheat: Simmer gently in sauce or warm in the oven at 325°F

FAQ

These ricotta meatballs are the kind of dish that makes people pause mid-bite and smile. Whether it’s Sunday dinner or just another Tuesday, they bring that little spark of magic we all need. Try them soon and if you do, I’d love to hear how they turned out. Drop a comment or snap a pic!

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