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These Homemade Ricotta Meatballs are light, creamy, and tender. They are perfect to bring everyone together at the table for a cozy Sunday dinner they'll remember!
Nothing makes a cozy, family dinner like a big dish of homemade meatballs. These Ricotta Meatballs are the ultimate crowd-pleaser, whether served over a hearty plate of spaghetti, simmering in a Sunday sauce, or paired with fresh-baked Italian bread.
Ricotta adds a lightness and creaminess that makes these truly stand out. The combination of beef and pork gives them a rich, savory flavor, while the ricotta cheese keeps them perfectly moist. They're just as satisfying as the classic but with a little extra indulgence that feels perfect for family dinners or special occasions.
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📋 What You Need to Make Ricotta Meatballs
- Ricotta - The ricotta in the meatballs adds moisture, and creaminess and lightens the overall texture of the meatball. I recommend using full-fat, whole-milk ricotta cheese for the best flavor and texture. Over the years, I have found that not all ricotta cheese brands are created equal. If your ricotta cheese is watery, drain off extra liquid or strain it through cheesecloth to thicken it up. Excess moisture can make the mixture too wet to hold its shape, so straining ensures a perfect consistency.
- Bread vs. Breadcrumbs - When making meatloaf and meatballs, I prefer the texture and flavor of bread soaked in milk. It makes a juicier, more tender texture than breadcrumbs. A plain slice of white or Italian bread works, especially if it's an end or stale piece.
- Meat - Whether I'm making meatballs, bolognese, or lasagna I like to opt for a combination of ground beef and pork. This blend adds delicious flavor while keeping the mixture moist and juicy.
- Sauce - When it comes to meatballs, either a heartier tomato sauce or light marinara will work. My Italian Sunday Gravy is slow-cooked and layered with many flavors for a rich and deeply flavored sauce. On the other hand, my 30-Minute Easy Marinara Sauce is a quicker sauce that is more tomato-forward and lighter overall. Since the meatballs will be simmering in the sauce, they'll absorb great flavor either way.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
🥣 How to Make Meatballs with Ricotta Cheese
First, add the bread to a mixing bowl and pour the milk on top so it absorbs the liquid. Add the ricotta cheese and egg, and mix to break up the egg and bread. Add the garlic, herbs, and seasonings, and mix to combine.
Use your hands to mix the ground beef and pork into the other ingredients, but don't overdo it. Be careful not to overmix, as this can make the meatballs tough.
Use a cookie scoop to portion the meat into 1 ½ ounce balls and heat a large skillet over medium heat.
Once the pan is heated, add the olive oil to coat the pan, and then brown the meatballs on all sides.
Pour the sauce into the pan with the meatballs, lower the heat, cover, and let them simmer for 5-7 minutes until cooked through.
⭐️ Chef's Secret
These meatballs burn more easily due to the ricotta, so check on them frequently and roll them around often.
💭 Frequently Asked Questions
The key to meatballs not sticking in the pan is to pick the right one and use it properly. Heat a stainless steel pan until water droplets roll across the surface; this ensures the pan is hot enough to prevent sticking. A traditional non-stick frying pan can also be used but doesn't give the meatballs as good of a crust when seared.
If you prefer a more hands-off method, the meatballs can be baked on a lined sheet pan at 350˚F for 14-17 minutes until they reach an internal temperature of 160˚F.
❤️ My Favorite Stainless Steel Pans
After testing different stainless steel cookware, this is my favorite for its durability and ease of use.
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🍝 More Sunday Dinner Recipes
Recipe
The Best Ricotta Meatballs
Ingredients
- 1 slice white bread
- ¼ cup whole milk
- ½ cup ricotta cheese, whole milk (see note)
- 1 large egg
- 1 Tablespoon minced fresh garlic, approximately 3-4 cloves
- 2 teaspoons dehydrated onion flakes
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 Tablespoon dried parsley
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pound ground beef
- 1 pound ground pork
- 2 Tablespoons olive oil
- 3 cups Italian Sunday Gravy, or Quick Marinara
Instructions
- Place the bread in a large mixing bowl and pour the milk over the top so it absorbs the liquid.
- Mix the ricotta and egg to break up the egg and bread.
- Add the garlic, onion flakes, dried herbs, salt, and pepper, and mix thoroughly.
- Use your hands to incorporate the ground beef and pork, but don't overmix.
- Use a cookie scoop to portion the mixture into 1 ½ ounce meatballs.
- Heat a large skillet over medium heat on the stovetop.
- Add the olive oil to coat the bottom of the skillet and add the meatballs.
- Roll the meatballs around frequently to cook them on all sides until evenly browned.
- Reduce the heat to low, pour the tomato sauce over the meatballs, and simmer for 5-7 minutes until cooked through.
Elizabeth Ragone
You're not going to believe this, but I've never left an online review before. I made these meatballs and they are AMAZING!!! I've never made meatballs with "rigot" before I tried this recipe and boy am I glad. These meatballs are incredible!! Easy to make and oh so easy to eat! Thank you so much for this wonderful, wonderful recipe!
Amanda Scarlati
I'm honored that I'm your first review Elizabeth! I'm so glad you enjoyed the recipe 🙂