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These ricotta meatballs are a delicious and comforting dish made with a savory blend of ground beef, pork, and ricotta cheese, cooked in a rich marinara sauce. The meatballs are tender and juicy, topped with a creamy herb ricotta mixture that melts perfectly into the sauce. This recipe is ideal for a hearty family dinner or meal prep and pairs wonderfully with pasta, garlic bread, or a side salad. The meatballs are easy to prepare and can be cooked on the stovetop or in the oven, making them a versatile addition to any meal. Whether you’re making them for a weeknight dinner or a special occasion, these ricotta meatballs are sure to be a hit.

Ingredients

For the Marinara Sauce:

32 oz. marinara sauce
1/2 cup olive oil, divided

For the Herb Ricotta Mixture:

15 oz. ricotta cheese
1 teaspoon garlic, minced
1 teaspoon each: dried basil, oregano, parsley

For the Meatballs:

1 yellow onion, finely diced
3 cloves garlic, minced
1 egg, whisked
1/2 cup half and half (can substitute with cream)
1/2 cup Italian breadcrumbs
1/2 cup Parmesan cheese
1/3 cup roughly chopped parsley (plus more for garnish)
1 teaspoon each: Italian seasoning, mustard powder, salt
1/2 teaspoon pepper
1 lb. ground chuck (80% lean)
1/2 lb. ground pork, ground sausage, or veal

Instructions

Prepare the Herb Ricotta Mixture: In a medium bowl, combine ricotta cheese, minced garlic, basil, oregano, and parsley. Set aside.
Cook the Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional 1 minute. Set aside to cool.
Make the Meatball Mixture: In a large mixing bowl, whisk together the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, salt, and pepper. Add 3/4 cup of the herb ricotta mixture to the bowl. Stir in the cooled onions and garlic.
Add the Meat: Season the ground chuck and ground pork (or your choice of meat) with a pinch of salt and pepper. Add the meat to the mixture and gently combine with your hands, being careful not to overmix as this can make the meatballs tough.
Form the Meatballs: Roll the meat mixture into 1 1/2-inch meatballs and place them on a tray. Refrigerate for 15 minutes to help them hold their shape while cooking.
Brown the Meatballs: In a large skillet, heat the remaining olive oil over medium-high heat. Add the meatballs in batches, leaving space between each one to ensure they cook evenly. Brown each meatball for about 1 1/2 minutes on each side. Use tongs to remove the meatballs and set aside.
Cook the Meatballs in Sauce: Remove excess oil from the skillet and add the marinara sauce. If the sauce becomes too thick during cooking, add about 1/4 cup of water to adjust the consistency. Bring the sauce to a simmer and return the meatballs to the skillet, spooning some sauce over each one. Cover partially and cook for 30 minutes over medium heat.
Add the Herb Ricotta Topping: Use a small cookie scoop to add the remaining herb ricotta mixture to the top of the meatballs during the last 15 minutes of cooking, allowing it to heat through.
Garnish and Serve: Garnish the meatballs with additional chopped parsley and serve. Enjoy!

Why You’ll Love This Recipe

These ricotta meatballs are packed with flavor, combining rich, creamy ricotta with savory meatballs and marinara sauce. The ricotta topping adds a luxurious texture and an extra layer of flavor, making these meatballs a standout dish perfect for family dinners or meal prep.

Tips

Don’t Overwork the Meat: When mixing the meatball ingredients, be sure to handle the mixture gently to keep the meatballs tender.
Brown in Batches: Brown the meatballs in batches to avoid overcrowding the pan and ensure an even sear.
Adjust Sauce Thickness: If the marinara sauce thickens too much while cooking, add a splash of water to maintain the right consistency.

Variations and Substitutions

Meat Alternatives: Use ground turkey, chicken, or beef for a leaner version of these meatballs.
Cheese Variations: Swap the ricotta for mascarpone or cream cheese for a different creamy texture.
Spicy Option: Add red pepper flakes to the meat mixture or sauce to spice up this dish.
Gluten-Free: Use gluten-free breadcrumbs or skip them entirely for a gluten-free version.

FAQs

Can I bake the meatballs instead of frying them?
Yes, preheat your oven to 400°F (200°C) and bake the meatballs for about 15-20 minutes until browned. Add them to the marinara sauce afterward to heat through.

Can I freeze these meatballs?
Yes, freeze cooked or uncooked meatballs on a baking sheet. Once frozen, transfer them to an airtight container or bag for up to 3 months. Reheat by simmering in marinara sauce.

Can I use a store-bought marinara sauce?
Of course! If you’re short on time, a good quality store-bought marinara works perfectly for this recipe.

Serving Suggestions

Serve these ricotta meatballs over spaghetti, with crusty garlic bread, or on a sub roll for a hearty sandwich. A side of roasted vegetables or a fresh salad will balance out the meal beautifully