Easy Ricotta Meatballs, friend, they’ve saved my sanity more than a few times. Been there? You’re beat from work, you stare into your sad, empty fridge, and you just want something tasty, quick, but like, five-star restaurant delicious. These guys swoop in with comfort, flavor, and minimal drama. My whole family begs for them—and honestly, so do my friends (they always sniff around the house when I’m frying ‘em up).
How to Make Homemade Ricotta Meatballs
Let’s talk magic: ricotta in meatballs! I didn’t believe it until I tried. The ricotta keeps everything tender. No more biting into hard little golf balls. All you need: ground beef, a good scoop of ricotta cheese, some breadcrumbs, Parm (if you’re feeling saucy), parsley, one egg, garlic, salt, and pepper. That’s it.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Ricotta Meatballs is a keeper: crowd-pleasing with no weird tricks. Easy Ricotta Meatballs, friend, they’ve saved my sanity more than a few times. Been there? You’re beat from work, you stare into your sad, empty fridge,…
Mix everything gently. Don’t mash it like Play-Doh or your meatballs go dense—use a fork or your hands. Gentle is the trick! Roll them out, not too big; about the size of a ping-pong ball. I bake mine (saves mess, and honestly, the oven does the heavy lifting). If you crave a crispy edge, broil for a minute at the end. Flip on your favorite music, pour a glass of red, and let them bake while you whip up sauce.
“These are hands-down some of the best homemade meatballs I’ve ever made! They’re juicy, full of flavor, and everyone cleaned their plates. The ricotta really is a game-changer.”
Wanna switch it up? Make these with ground turkey for a lighter touch. I often switch between this recipe and my easy juicy baked turkey meatballs, depending on my mood. 
The Perfect Meatball Sauce: Simple Tomato Sauce
I’m here to argue that easy things are best. Don’t buy marinara in a jar if you can help it. Grab some crushed tomatoes, olive oil, garlic, salt, and fresh basil (or dried, if your produce drawer is empty). Warm your olive oil, sizzle some garlic, pour in the tomatoes, add salt, simmer for about 20 minutes. Toss in basil at the end.
Drop your finished meatballs straight into the bubbling sauce. Let them hang out together for another 10 minutes. The flavors will get cozy and… it’s just heavenly. Some folks sneak a spoonful straight out of the pan (I’m some folks). Sauce makes everything better, right? If I ever run out, the panic is real.
If you’re feeling inspired, this trick pairs just as perfectly with delicious spinach and ricotta stuffed shells for cozy dinners for another cozy night in. 
Easy Ways to Make Your Pasta Dinner Taste As Good as Any Trattoria
Seriously, you don’t need to get fancy! Small details really dial things up. After boiling, toss your pasta with just a touch of sauce—no drowning, please—so every noodle gets flavor. Always save a splash of pasta water to help blend everything together. That starchy liquid is like, secret restaurant sauce.
Want to go even further? Sprinkle parm with abandon. Toss some fresh herbs on top, too. Little steps, big payoff. Sometimes I add garlic bread or a quick green salad. It makes the meal feel special—even when it’s just Tuesday and you’re still wearing slippers. Oh, and speaking of upgrades, my cousin swears by serving these meatballs alongside the cozy instant pot homestyle chicken & veggies for easy dinners when feeding a crowd. I resisted, but now I’m hooked.
Best-Ever Meatballs: Italian-Style Ricotta Meatballs
All right, let’s call it what it is: these are the best-ever meatballs at home, for real. The ricotta adds silkiness you just can’t beat. Use good beef, but not too lean—the fat helps keep things juicy. Don’t skip the fresh parsley and Parmesan, either.
If you want next-level flavor, a pinch of red pepper flakes can wake things up. Or mix up your meats: do half-beef, half-pork for a classic Italian combo. My Nonna would probably gasp at my shortcuts, but you know what? Every time I serve these, people ask for the recipe. I tested them against classic beef-only recipes from deliciously easy creamy beef and shells in one pot, yet these always win. Soft, saucy, absolutely irresistible.
Serving Suggestions
Think these ricotta meatballs are just for spaghetti? Nope, let’s branch out:
- Pile them on soft, toasty rolls with mozzarella for meatball subs—my kid’s favorite.
- Serve with a pile of buttery mashed potatoes for a twist (sounds weird, tastes amazing).
- Or, scoop onto a bed of greens and drizzle with balsamic for a lighter meal.
- Bake with mozzarella on top for a bubbly, cheesy meatball bake—great for leftovers.
If you like a good soup, don’t skip my cozy up with this easy crockpot lasagna soup recipe. Meatballs upgrade every bowl!
Common Questions
Q: Can I make these Easy Ricotta Meatballs ahead of time?
Absolutely, I often make a double batch and freeze half. Just thaw and reheat in sauce.
Q: Are they gluten-free?
Not as written, but swap breadcrumbs for GF crumbs—tastes nearly identical.
Q: What’s the best way to reheat leftovers?
Simmer them in sauce on the stove, or pop them in the microwave with a cover. Moisture stays in, no one likes dry leftovers.
Q: Can I use different kinds of meat?
For sure. I love them with turkey, pork, or even chicken. Whatever you’ve got on hand.
Q: Will picky eaters like them?
Mine do! The ricotta keeps ‘em soft and mild, almost everyone loves these.
Ricotta Brings It Home Every Time
If you want a no-fuss, crowd-pleasing dinner, Easy Ricotta Meatballs never fail—promise. The ricotta does some wild work, turning standard meatballs into pure magic. Homemade sauce really is worth that tiny bit of effort. Try ‘em once, they’ll become a regular in your rotation, even if you’re usually anti-fuss in the kitchen. Need a little more research? You can check out other recipes for inspiration at Best-Ever Meatballs: Italian Ricotta Meatballs with Simple Tomato … or see what the hype is at Ricotta Meatballs – Our Favorite Ricotta Meatballs. Now, go on—give yourself (and your dinner table) a treat tonight.
Ricotta Meatballs with Simple Tomato Sauce
Ingredients
Method
- In a large bowl, combine ground beef, ricotta cheese, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, red pepper flakes, and parsley.
- Mix gently to combine without overworking the mixture.
- Form the mixture into meatballs, about the size of a ping-pong ball.
- Preheat the oven to 400°F (200°C).
- Place the meatballs on a baking sheet and bake for 20-25 minutes.
- Optional: Broil for an additional minute for crispy edges.
- In a saucepan, heat olive oil over medium heat and sauté garlic until fragrant.
- Add crushed tomatoes and salt. Simmer for about 20 minutes.
- Stir in fresh basil just before serving.
- Drop the meatballs into the sauce and let them simmer together for another 10 minutes.
- Serve warm with pasta or as desired.
