These ricotta meatballs are incredibly tender and full of flavor from a blend of beef and pork, creamy ricotta, Parmesan, garlic, and Italian herbs. Baking makes these Italian meatballs wonderfully easy-no standing at the stove browning batches or splattering the kitchen. Serve them with your favorite tomato sauce and pasta for a comforting dinner everyone will love.
Adding ricotta to meatballs is one of those simple tricks that makes a noticeable difference. It keeps these ricotta meatballs especially tender without making them heavy, while the combination of beef and pork gives them plenty of flavor and juiciness. I love that they're baked, too-it makes a generous batch easy to cook all at once, whether you're serving them with pasta tonight or making extra for the freezer.
Recipe Snapshot
- Tender and juicy - Ricotta plus a flavorful beef-and-pork blend.
- Easy - Baked all at once-no stovetop browning.
- Italian flavor - Ricotta, Parmesan, garlic, and Italian herbs.
- Freezer-friendly: Great for making ahead and for meal prep.
For another delightful use of ricotta cheese, make this whipped ricotta dip.
Ingredients You'll Need
- Ground beef - Lean ground beef, such as 90/10 or 93/7.
- Ground pork - Adds richness, flavor, and juiciness to the meatballs, 85/15
- Ricotta cheese - Whole-milk ricotta for moisture and a tender texture.
- Breadcrumbs - Regular or gluten-free; they help bind the mixture while making tender meatballs.
- Parmesan cheese - Finely grated for savory, salty-nutty flavor.
- Egg - Helps bind the meatball mixture.
- Onion - Finely chopped so it blends easily into the meatballs.
- Garlic - Fresh garlic for plenty of savory flavor.
- Milk - Adds moisture and helps keep the meatballs tender.
- Italian seasoning - An easy blend of dried Italian herbs, or use oregano.
- Fresh parsley - Adds fresh herbal flavor and color.
- Crushed red pepper flakes - For a subtle touch of heat, pizza pepper or Aleppo pepper is nice.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip: Ricotta varies in moisture by brand. I use Organic Valley, and 5 tablespoons of milk gave my meatballs a perfectly tender texture. If your ricotta is loose or has liquid collecting in the container, pour off the excess liquid and start with 3 tablespoons of milk. Add more as needed until the meatball mixture feels moist, not too firm, and holds together easily when gently rolled into balls.
For another meatball variation, try these Greek Chicken Meatballs.
Substitutions and Variations
- Ground meat - Use all ground beef or all ground pork instead of the beef-pork blend, although the combination gives the meatballs especially good flavor and juiciness.
- Pecorino Romano - Can be substituted for Parmesan for a sharper, saltier flavor; adjust the added salt accordingly.
- Fennel - Add a little lightly crushed fennel seed for a subtle Italian sausage-style flavor, or use fennel pollen.
How to Make Ricotta Meatballs
Preheat the oven to 375°F and line a half sheet baking tray with parchment paper. Disposable kitchen gloves make mixing the meat and rolling the meatballs easier.
- Gently mix the ground beef and pork until combined.
- In a separate bowl, combine the breadcrumbs, ricotta, egg, and 3 tablespoons of milk. Let stand for 5 minutes to hydrate the breadcrumbs.
- Add the onion, garlic, Parmesan, herbs, and seasonings. Mix well.
- Add the ground meat and gently mix until evenly combined. Avoid overmixing.
- Use a #40 disher or portion approximately 1½ tablespoons of mixture per meatball, then gently roll into balls.
- Bake meatballs for 16-18 minutes, until they read 165°F. Serve right away or cool and freeze.
Serving suggestions
Serve ricotta meatballs with your favorite tomato sauce over pasta, creamy mashed potatoes, or rice, finished with freshly grated Parmesan and a sprinkle of parsley. Add a crisp green salad for an easy complete dinner. If you're serving them with pasta, garlic toast is delicious alongside.
Recipe FAQs
Ricotta adds moisture and helps create especially tender meatballs without making them heavy.
Yes. Shape the meatballs, cover, and refrigerate until you're ready to bake them. You can also bake them ahead and reheat gently with tomato sauce.
A few things work together. The breadcrumb-and-milk panade holds moisture, while ricotta adds even more moisture and tenderness. Mixing the beef and pork together first and adding the meat last means less handling, and gently mixing and shaping the meatballs keeps them from becoming dense or tough.
More Recipes With Ground Meat
Ground meat-whether beef, pork, chicken, turkey, or bison-is affordable, versatile, and the starting point for so many terrific recipes. Here are a few more favorites to try.
If You Make Ricotta Meatballs
Please leave me a comment and let me know how you served them. I love hearing from you and your comments help other readers too.
📖 Recipe
Ricotta Meatballs
Equipment
- #40 cookie scoop aka disher
Ingredients
- ½ pound lean ground beef
- ½ pound ground pork 85/15 or 90/10
- 6 tablespoon GF breadcrumbs
- ½ cup whole-milk ricotta
- 1 large egg
- ¼ cup finely grated Parmesan
- 2 large garlic cloves
- ½ cup finely chopped onion
- 2 tablespoons fresh chopped parsley
- 1 teaspoon dried Italian seasoning
- ¾ teaspoon fine sea salt
- 5 tablespoons milk
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes or Aleppo pepper
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Instructions
Combine the meats
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment. In a medium bowl, gently mix the ground beef and pork together with your hands. Using kitchen disposable gloves makes it easier.
Mix the ricotta base
- In a large bowl, whisk the egg, then stir in the breadcrumbs, ricotta, and 3 tablespoons of milk. Let the mixture stand for about 5 minutes to hydrate the breadcrumbs.
Add the seasonings
- Stir in the onion, garlic, Parmesan, parsley, Italian seasoning, red pepper flakes, salt, and pepper. Mix until well combined.
Mix the meatballs
- Pull the meat mixture into smaller pieces and add them over the ricotta mixture rather than adding it in one large chunk. Mix everything together with your hands until evenly combined. Don't overmix or compact the meat. If the mixture feels too firm, add the remaining milk, a tablespoon at a time, until it feels moist and holds together easily.
Portion and shape
- Scoop the mixture into evenly sized portions and gently roll into meatballs. A #40 cookie scoop (disher) makes portioning quick and easy. Without a scoop, use approximately 1½ tablespoons of mixture per meatball.
Bake meatballs
- Arrange the meatballs on a parchment-lined baking sheet and bake on the conventional setting for 16-18 minutes, until lightly browned and the internal temperature reaches 165°F. Serve immediately or cool and freeze.
Notes
Nutrition
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