This meatballs with ricotta cheese recipe is a must-try! Light, tender, and packed with flavor, these ricotta-infused meatballs are the ultimate comfort food for weeknight dinners or special occasions. This easy-to-follow recipe will quickly become a favorite. Keep reading to discover how to make the best meatballs that pair beautifully with pasta, crusty bread, a simple side salad, or even as a mouthwatering meatball sub.
Is there anything better than a good spaghetti sauce and meatballs recipe? It's the meatballs that make it! This delicious scratch-meatball recipe was taught to us in a cooking class by an Italian restaurant owner. Over the years, this recipe has been modified to become my favorite meal. I always make extra!
This is the recipe that I make our family's homemade garlic bread for. This homemade garlic bread is all about the butter and the fresh crushed garlic. Know that this recipe makes lots and I often use mason jars to store extra.
Table of contents
Why are these my favorite meatballs?
Versatile Serving Options: Whether you serve them over pasta, on a sub sandwich, or with a side of roasted veggies, these meatballs are a hit in any meal.
Crowd-Pleasing Appeal: Everyone loves these meatballs, from kids to adults, making them perfect for family dinners, potlucks, or even meal prep.
Beginner-Friendly: This recipe is easy to make, even for those new to cooking, and it always delivers delicious results!
Moist and Tender: Grated parmesan, breadcrumbs, and ricotta cheese add moisture and prevent dryness, leading to melt-in-your-mouth meatballs.
Balanced Meat Blend: Combining ground beef and pork creates a richer, more flavorful profile than using just one meat.
Simmering Method: Simmering in tomato sauce infuses flavor and keeps the meatballs juicy without the mess of frying.
Nostalgia Factor: My kids LOVE these meatballs. This recipe is my go-to recipe when entertaining. These meatballs simmering on the stove always put me in a good mood!
Ingredients
The Italian flavors come out from the ricotta, parmesan, and the Italian flavored bread crumbs. And then the sauce! I'll show you a quick and easy sauce to make that enhances these morsels of meat.
Ground beef - I usually buy 20/80 or 15/85 fat to lean ratio.
Ground pork - Don't be afraid of the extra fat in the ground pork. That's what helps make these meatballs flavorful and tender.
Ricotta cheese adds to both the flavor and texture of the meatball.
The eggs help bind the ingredients together.
Rao's Marinara sauce. I used to make spaghetti sauce from scratch. I've discovered this sauce and it's fabulous! If you look at the ingredients, everything is pure and natural. It does cost a little more but both the Costco and Aldi near me sell this brand.
Instructions
Step 1
In a large saute pan, or a Dutch oven, add tomato sauce and heat to a low simmer while making the meatballs. A stockpot or large sautee pan also work.
Step 2
In a large bowl, add all meatball ingredients. Mix all ingredients by hand and shape meatballs into a golf ball size. Using a muffin batter scoop makes the perfect size.
I like using thin food grade gloves to do this.
Step 2
When all your meatballs are formed, gently let them fall into your sauce. Once you have them in, make sure they are fully covered by the sauce. Keep the sauce at a gentle simmer. Because of the size of the pot, I often make the meatballs in two batches.
Use a silicone spoon to stir the bottom of the pot. You want to gently move the meatballs so you don't break them.
Meatball making tip
Make sure your meatballs are a consistent size so that they are all are cooked through in the same amount of time. I make them just little bigger than a golf ball. The easiest way to make them a consistent size, is to use a scoop. It truly makes the meatballs more consistent in size and speeds up making them!
Step 3
Often you know the meatballs are done when they all float to the top of the sauce. Otherwise check them after they have been simmering for about 20 minutes ( I cut into one to see that there is very little pink).
How to serve
I often place on a tray and let people help themselves. Make sure to also offer extra tomato sauce!
If it's just family and close friends, it's sometimes easier to place pasta on plates and add sauce and meatballs.
Another option is to serve as meatball subs with melted mozzarella or provolone on top. It brings back memories of my favorite meatball subs in Toronto!
How to store
I have a TON of mason jars! I use them to freeze extra spaghetti sauce and meatballs. Different-sized jars are perfect for various numbers of portions.
Important Freezing Tip
If freezing in mason jars, make sure to use straight sided jars and leave room for expansion.
Of course you can also store them in plastic containers or freezer bags. I'm on a mason jar kick right now. I also love the plastic lids that you can buy now. If you do buy plastic lids for your mason jars, make sure you buy the right size! Check for the brand and the number of ounces the jar holds.
Here is the printable recipe!
Meatballs with Ricotta Cheese
Ingredients
Meatballs
- 1 ⅓ lbs ground beef
- 1 lbs ground pork
- ½ cup grated parmigano cheese or parmesan
- 1 cup breadcrumbs moisten with ½ cup water
- 1 cup ricotta cheese
- 2 large eggs lightly beaten
- 1 tablespoon basil optional - from a tube, or pesto from a jar or finely chopped fresh basil. If I have it I add it, but the Italian breadcrumbs are already flavored.
Sauce (easy version)
- 3 24 oz Rao's Homemade Marinara total of approx 72 oz of tomato sauce
- Parmigiano cheese optional - to taste
- salt and pepper optional - to taste
- 6 leaves basil optional as garnish
Instructions
- Heat sauce to a simmer (you don't want it bubbling too hard). As sauce heats up put your meatballs together
- Prior to mixing all ingredients together, ensure you have added enough water to moisten breadcrumbs (½ cut to a cup of water).Mix all meatball ingredients together. Form into golf ball sized balls.
- Gently place the meatballs into the gently simmering sauce, making sure they are not too packed. I often cook the meatballs in the sauce in two batches. To cook properly, the meatballs need to be totally covered in the sauce.
- Stir meatballs very gently so they don't fall apart. You want to stir the bottom of the pot so the sauce doesn't scorch.
- You know the meatballs are ready when they float to the top of the sauce. Occasionally, they don't (because of how many meatballs are in the pot). Check at the 20-minute point by cutting into a meatball, making sure there is very little pink (internal temp of meatballs should be 160℉).
- Serve sauce and meatballs on top of spaghetti. Garnish with parmesan and some fresh basil.
- Meatball subs are also delicious! Cut two meatballs in half and add a little sauce. Place a slice of either mozzarella or provolone cheese, then place in an air fryer or preheated oven just long enough to melt the cheese.
Notes
Nutrition (I am not a nutritionist. These are estimates only)
Pin onto your Pinterest board!
Aracelis Marrerro
Can you brown the meatballs first then put them in the sauce? Also can l freeze them and fir how long?
momcrieff
You can brown the meatballs but then they won't be as moist when you cook them in the sauce. You can freeze them. I'm sure they would be fine longer, but I don't like freezing meat longer than a couple of months.
momcrieff
The ricotta does make these meatballs so tender and moist. Hope you enjoy them.
Tara
Makes delicious tender and flavorful meatballs!
Veena Azmanov
Lovely recipe and lovely Dinner option too. Everything in this dish looks perfect and delicious.
momcrieff
My family does love this spaghetti and meatball dish! Thanks for the nice comments.
Alyssa
Ricotta is such a great way to add moisture! I've been looking for a way to make softer meatballs, so I can't wait to try this version.
momcrieff
Hope you and your family enjoy these meatballs! They are so good with spaghetti.
Rosa
This looks so wonderful and it's very nostalgic for me being of Italian decent and growing up with pasta and meatballs as a Sunday lunch tradition. Can't wait to try your recipe!
momcrieff
Thanks Rosa! Hope you enjoy this meatball recipe.