5 from 196 votes
Ricotta Meatballs
Ricotta Meatballs combine ricotta cheese, ground beef or turkey, Parmesan, fresh herbs, and seasonings to create tender, flavorful meatballs. They are browned in olive oil to form a golden crust, then simmered in marinara sauce to finish cooking and infuse moisture. This method yields juicy meatballs with a creamy interior, balanced by the tomato sauce’s acidity and herbs. They can be served in sandwiches, atop pasta, or paired with vegetables for versatile meals.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
25
to 30 meatballs
Course:
Main Course
Cuisine:
American
Ingredients
- 1 cup ricotta cheese
- 1 egg large
- 4 garlic minced, cloves
- 1 pound ground beef or turkey
- ½ cup Parmesan Cheese plus more for serving
- ⅓ cup fresh herbs like parsley and basil, plus extra for topping, chopped
- ¾ cup breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon basil dried
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon olive oil
- 24 ounces marinara sauce
Instructions
- Whisk the ricotta cheese, egg and garlic together in a large bowl until combined and somewhat smooth. Add in the ground beef, parmesan, fresh herbs, breadcrumbs, garlic powder, dried basil and a big pinch of salt and pepper.
- Stir the mixture together until just combined, using your hands to bring it together as needed.
- Wet your hands slightly and roll the mixture into meatballs that are 1 to 2 inches in diameter.
- Heat the oil in a large skillet over medium heat. Add the meatballs and brown on all sides - let them get golden and dark all around. Once browned, add the marinara sauce. Reduce the heat to low. Cover the skillet and cook, stirring often, until the meatballs are cooked through, about 15 to 20 minutes. You can also simmer them longer over low heat on the stove. Or throw them in the slow cooker with sauce once they are browned.
- Serve in sandwiches, with pasta, over salads or with vegetables. Top with extra parmesan and herbs.
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