Ricotta Meatballs Recipe (2024)

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These ricotta meatballs swimming in a classic arrabbiata sauce made with the finest San Marzano Tomatoes are everythiiiiing! The only Italian meatballs recipe you’ll ever need!

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Ricotta Meatballs

Fluffy and moist, the absolute best Italian meatballs recipe ever and the only one you’ll ever need!

Served with spaghetti, linguine, rigatoni or bruschetta, the only question is: can you handle this?!

They are simply Italian beef meatballs with ricotta cheese inside the mix to make them extra magical. I honestly wouldn’t care to post another meatball recipe on the internet unless of course they are the very best Italian meatballs!

Simmered gently (no frying) in lots of homemade arrabbiata sauce, marinara or even a chianti sauce if you fancy that, real comfort food never tasted this good.

As a variation you could use a mix of Italian sausage and ground beef if you like. Just don’t overwork the meat mixture, it does nothing but toughen it up so try and do your best to resist the temptation to ruin perfection.

Since it’s the Holidays after all, I sprinkled a handful of insanely creamy delicious fontina cheese over the top and let it melt under the broiler for both Thanksgiving and Christmas dinner.

You could of course just serve them as appetizers in the sauce on the antipasto platter and call it a day. If you are after fluffy and saucy meatballs, these are for you!

Make Ahead + Storage

You can prepare everything the day before and refrigerate. Reheat on the stovetop, sprinkle with cheese and broil just before serving. The meatballs can also be frozen in airtight lidded containers up to 4 months. Thaw out in the refrigerator before reheating on the stovetop, oven or microwave.

Serving suggestions…

  • Roasted Red Pepper Pasta
  • Focaccia Bread
  • Garlic Knots
  • Thin Crust Pizza
  • Ricotta Gnocchi
  • Oven Roasted Broccoli
  • Spaghetti Puttanesca.

Mangia Bene!

P.S. Since posting this recipe we’ve gone plant-based as a family, which turned out to be one of the best decisions of our life. We now thrive on theseChickpea Meatballs instead. Please join us on the VeggieSociety .

Ricotta Meatballs Recipe (7)

5 from 21 votes

Ricotta Meatballs Recipe

Ricotta meatballs swimming in a classic arrabbiata sauce made with the finest San Marzano tomatoes and a sprinkle of fontina cheese melted under the broiler.

Print Recipe

Prep Time:25 minutes mins

Cook Time:15 minutes mins

Total Time:40 minutes mins

Ingredients

  • 1 lb ground chuck (organic grass fed)
  • 3/4 cup ricotta cheese
  • 2 tbsp Sicilian oregano dry or fresh
  • 1.5 tsp sea salt + more to taste
  • 1 tsp black pepper freshly ground
  • 3 cloves garlic grated
  • 3 tbsp grated onion
  • 1/2 tsp baking soda
  • 1 egg large
  • 1/4 cup bread crumbs plain gluten free
  • 1/4 cup Italian parsley chopped
  • 1 batch this Arrabiata sauce
  • 1/3 lb Fontina cheese shredded

Instructions

  • Prepare the arrabiata sauce in advance according to the recipe.

  • In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, parsley, sea salt, garlic, onion, baking soda, bread crumbs and egg. Use your hand and mix well until everything is combined.

    1 lb ground chuck, 3/4 cup ricotta cheese, 2 tbsp Sicilian oregano, 1.5 tsp sea salt + more to taste, 1 tsp black pepper, 3 cloves garlic, 3 tbsp grated onion, 1/2 tsp baking soda, 1 egg, 1/4 cup bread crumbs, 1/4 cup Italian parsley

  • Pour a little olive oil in the palm of your hands and form 21 meatballs, the size of golf balls.

  • Meanwhile bring the arrabiata sauce to a simmer and drop the meatballs in the simmering sauce. Cover with a tight lid and cook on low flame for 15 minutes. Remove from heat.

    1 batch this Arrabiata sauce

  • Remove the lid and sprinkle the meatballs over the top with the fontina cheese.

    1/3 lb Fontina cheese

Broiler Method:

  • Preheat your broiler and broil the meatball bake for a few minutes until the cheese has melted. Sprinkle with the parsley and serve on top of mashed potatoes.

Oven Method:

  • Preheat your oven to 350"F.

  • Follow all the above steps and after you sprinkle the meatballs with the cheese you loosely cover the pan with some aluminum foil. Bake for about 10 t0 15 minutes until the cheese has melted.

Notes

  • Make Ahead + Storage - You can prepare everything the day before and refrigerate in the sauce. Reheat on the stovetop, sprinkle with cheese and broil just before serving. The meatballs can also be frozen in airtight lidded containers up to 4 months. Thaw out in the refrigerator before reheating on the stovetop, oven or microwave.
  • Oven Method - If you don't have a broiler, simply heat up your oven to 350"F. Loosely cover the ricotta meatballs and sauce with aluminum foil and bake in the preheated oven for about 10 minutes until the cheese has melted.

Nutrition

Calories: 382kcal | Carbohydrates: 7g | Protein: 25g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 997mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 648IU | Vitamin C: 4mg | Calcium: 264mg | Iron: 3mg

Course: Main Dishes

Cuisine: Italian

Keyword: Italian meatballs, ricotta meatballs

Servings: 6 people

Calories: 382kcal

Author: Florentina

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Ricotta Meatballs Recipe (2024)

FAQs

Is it better to bake meatballs at 350 or 400? ›

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

What not to do when making meatballs? ›

5 Mistakes to Avoid When Making Meatballs
  1. Not seasoning the meat.
  2. Not adding any moisture to the meat.
  3. Over-mixing the meat.
  4. Not shaping the meatballs correctly.
  5. Not forming evenly-sized meatballs.
May 1, 2019

How are meatballs served in Italy? ›

Although meatballs cooked in tomato sauce and served with pasta is likely what most Americans first imagine when they think of them, this meatball preparation is virtually nonexistent in Italy. In most regions, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce.

What's the difference between Italian style meatballs and regular meatballs? ›

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

What are traditional Italian meatballs made of? ›

Italian meatballs are made with 1/2 pork and 1/2 beef meat, bread, eggs, seasoned cheese, garlic, onion, parsley, salt, pepper, sometimes milk to make them soft.

Should meatballs be covered when baking? ›

Covering them with foil can help when reheating, but you will still want to remove it during the last few minutes of cook time in the oven. How do you keep meatballs moist when baking? The key is in the preparation! Make sure to handle the meat as little as possible and mix the ingredients just until combined.

Is it better to saute or bake meatballs? ›

Baking them ensures even cooking and browning as well as good flavor development. Throwing them into the sauce for a few minutes before serving flavors the sauce and keeps the meatballs moist and delicious.

Is milk or egg better for meatballs? ›

The solution: Milk does wonderful things for meatballs, especially when mixed to a paste with fresh bread crumbs. Still better is buttermilk, which, as we had discovered when testing meatloaf recipes (see "Memorable Meat Loaf," September/October 1996), delivers a delicious flavor.

Why do people put milk in meatballs? ›

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Is it better to cook meatballs before adding to sauce? ›

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

What are Sicilian meatballs made of? ›

Raisins and pignoli nuts are combined with ground chuck, Pecorino Romano cheese, garlic, parsley, and breadcrumbs and cooked in a tomato sauce until tender. These meatballs are perfect served alongside pasta and sauteed greens, and freeze well so they can definitely be made ahead!

What do Italians call spaghetti? ›

Etymology. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning 'thin string' or 'twine'.

What is spaghetti with meatballs called in Italian? ›

However, combinations of pasta with meat date back at least to the Middle Ages, and pasta (including long pasta) dishes with tomato sauce and different kinds of meatballs are documented in certain Italian regions and in modern Italian cookbooks as maccheroni alle polpette (translated as 'spaghetti with meatballs') and ...

What is ricotta made from? ›

Commonly, fresh ricotta cheese can be made from cow's milk. However, it can also be made from goat, sheep, and water buffalo milk. Ricotta is made from whey, the liquid left over from the cheese-making process of other cheeses.

What is ricotta traditionally made from? ›

Ricotta cheese was traditionally made in Italy from the whey from sheep milk cheese, which was heated to denature and coagulate the whey proteins; the coagulated protein was scooped from the whey.

What is ricotta sauce made of? ›

A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling.

What is inside ricotta? ›

Ricotta (Italian: [riˈkɔtta]) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

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