Go Back
Easy Ricotta Meatballs Recipe

Ricotta Meatballs

Easy and tender Italian-style meatballs made with ricotta cheese for a light and flavorful dinner option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground beef preferably 80/20 blend for juiciness
  • 1 lb ground pork mixing beef and pork enhances flavor and moisture
  • 1 cup ricotta cheese adds tenderness and moisture
  • 1 large egg acts as a binder
  • 1 cup breadcrumbs helps absorb moisture; adjust if mixture is too wet
  • 2 cloves garlic minced
  • 1 tbsp parsley fresh, finely chopped, for seasoning
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste

Method
 

Preparation
  1. In a bowl, combine ground beef, ground pork, ricotta cheese, egg, breadcrumbs, minced garlic, parsley, salt, and pepper.
  2. Mix gently until just combined; avoid overmixing to keep meatballs tender.
  3. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture.
  4. Wet your hands with water and scoop out approximately 2-tablespoon portions; roll into meatballs.
Cooking
  1. For baking: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet and bake for 15-18 minutes, or until cooked through.
  2. For pan-frying: Heat a thin layer of olive oil in a skillet over medium heat. Add meatballs and cook, turning gently, until golden brown on all sides, about 10 minutes.
  3. If desired, finish cooking meatballs in your preferred sauce for added flavor.

Notes

These meatballs can be made ahead of time and stored in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat in sauce to maintain moisture.