Ricotta meatballs are soft, cheesy bites that are perfect for dinner or snacks. Made with creamy ricotta cheese, ground meat, and herbs, they’re both flavorful and easy to prepare!
I love how they soak up any sauce you serve them with, making each bite juicy and tasty. Plus, they’re great with pasta or even on a bun for a fun twist! 🍝🥖
Key Ingredients & Substitutions
Ground Beef: I like using a mix of ground beef and pork for added flavor, but you can use all beef or even ground turkey for a lighter option. Just keep in mind that turkey might be a bit drier.
Ricotta Cheese: Ricotta is key for that creamy texture. If you’re looking for a lower-fat option, you could try part-skim ricotta, though it may not be quite as rich.
Parmesan Cheese: Grated Parmesan adds a nice salty bite. Pecorino Romano is another great choice if you want something sharper. You can also use nutritional yeast for a dairy-free option.
Breadcrumbs: Traditional breadcrumbs work well, but you can use panko for a crunchier texture. If you’re avoiding gluten, try using gluten-free breadcrumbs or even ground oats.
How Do I Form Perfect Meatballs?
Forming meatballs can seem tricky, but it’s all about gentle handling. Avoid overmixing which can lead to tough meatballs. Here’s how to do it:
- Use a large bowl and mix the ingredients just until combined.
- Wet your hands with water before shaping. This prevents sticking.
- Take a small handful of the mixture and gently roll it into a ball about 1.5 inches wide.
Once formed, place the meatballs on a plate before cooking to make handling easier. Remember, a light touch works best!
How Can I Ensure My Meatballs are Cooked Perfectly?
Cooking meatballs evenly is key for flavor and safety. Here’s what to do:
- Heat your skillet on medium; overcrowding can lead to steaming instead of browning.
- Brown the meatballs thoroughly on all sides for flavor before adding them to the sauce.
- Use a meat thermometer; they should reach an internal temperature of 165°F (74°C).
Letting them bake in the marinara helps them stay moist, so don’t skip that step!
How to Make Delicious Ricotta Meatballs
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
For Cooking:
- 2 tablespoons olive oil (for frying)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25 minutes to cook, plus an additional 20-25 minutes for baking. In total, you can expect to spend about 1 hour from start to finish! Perfect for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground meat, ricotta cheese, grated Parmesan, breadcrumbs, minced garlic, chopped parsley, egg, dried oregano, salt, and black pepper. Use your hands or a spatula to gently mix the ingredients together until everything is just combined. Be careful not to overmix to keep the meatballs tender!
2. Form the Meatballs:
Using your hands or a small cookie scoop, take portions of the mixture and form them into uniform meatballs, about 1.5 inches in diameter. Place the meatballs on a plate or tray while you shape the rest. This makes it easier to handle them later.
3. Brown the Meatballs:
In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for about 5-7 minutes or until they are browned on all sides. Use tongs or a spoon to gently turn them as they cook. Once browned, transfer them to a baking dish or pot.
4. Bake with Sauce:
In another saucepan, warm the marinara sauce over medium heat. Once warmed, pour the marinara sauce over the browned meatballs, ensuring they are well covered. Cover the dish with foil and place it in a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the meatballs are cooked through and the sauce is bubbly.
5. Final Touches and Serve:
Once baked, remove the dish from the oven and take off the foil. Garnish with extra chopped parsley and grated Parmesan cheese before serving. These delicious meatballs are best enjoyed hot, served over pasta, polenta, or alongside crusty bread.
Enjoy your tender, cheesy ricotta meatballs loaded with fresh herbs and rich tomato sauce! They’re sure to be a hit at the dinner table!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute for a leaner option. Just keep in mind that turkey meatballs may be a bit drier, so consider adding a bit more ricotta or an extra egg for moisture.
What Can I Use Instead of Breadcrumbs?
If you’re looking for a substitute, you can use panko breadcrumbs for extra crunch or ground oats for a gluten-free option. Crushed crackers or cornflakes can also work in a pinch!
How Do I Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them! Just make sure they’re cooled down first and place them in a freezer-safe container. Thaw overnight in the fridge before reheating.
Can I Make Meatballs Without an Egg?
Yes! If you’d prefer not to use an egg, try adding a tablespoon of ground flaxseed mixed with 2.5 tablespoons of water as a binder. Alternatively, a bit of extra ricotta can also help hold the meatballs together.
