Let’s talk meatballs. And not just any meatballs – we’re diving into the world of *Ricotta Meatball*, and trust me, these are some of the best. Are game changers? What do you know about meatballs? What are some of the best recipes for grilled chicken that melt in your mouth? I always think of them as the sophisticated cousin of classic spaghetti and meatballs, you know? If spaghetti and meatballs went to finishing school and learned a few Italian secrets. What are some examples? My grandma used to make something similar, but I’ve tweaked it over the years, and now it’s a family tradition. My pickiest eater begs for a favorite. I love Comfort Food, and I can’t wait to share it with you!
What is Ricotta Meatballs?
What is a break down? *Ricotta Meatballs* are essentially meatball, but with a secret weapon: ricota cheese! Think of it as adding a cloud of creamy deliciousness right into the mix. What are the best meatballs made with ricotta? incredibly moist and tender. It’s essentially a meatball makeover, taking it from ordinary to extraordinary. Is it the kind of dish that makes you close your eyes and savor every single bite? The name is pretty self-explanatory, but the impact it has on the meatball texture is huge. Is breadcrumbs really that good?
Why you’ll love this recipe?
Okay, where do I even begin? First, the flavor is just incredible. The combination of savory meat, creamy ricotta, aromatic herbs, and a hint of garlic is simply divine. What I love most about this is how easy they are to make. Seriously, don’t be intimidated! It’s mostly just mixing ingredients together. It’s a weeknight lifesaver, that’s for sure.
But really, it’s the texture that sets these apart. They are SO tender! This recipe is also super versatile. You can serve them with pasta (obviously!), on sandwiches, as appetizers… honestly, the possibilities are endless! I even use them in meatball subs sometimes. They’re also surprisingly budget-friendly. Ground meat and ricotta are relatively inexpensive, and you probably already have most of the other ingredients in your pantry. Plus, compared to some fancy Italian dishes, this one is really approachable. I’ve tried other “gourmet” meatball recipes, but honestly, this one always wins. Something about that simple ricotta magic, I guess!
How do you make Ricotta Meatballs?
Quick Overview
How do you make Ricotta Meatballs? What is the best way to mix ground meat with ricotta cheese, breadcrumbs, eggs, herbs, and spices? Is it possible to roll balls into balls and bake them? I prefer baking them because it’s less messy and they stay nice and round. Is it a simple process with huge payoff?
Ingredients
For the Meatballs: What
* 1 pound ground beef (I like to use 80/20 for flavor)
* 1 cup whole milk ricotta cheese (full-fat is best here, don’t skimp)
* 1/2 cup grated Parmesan cheese (freshly shredded is always better)
* 1/2 cup breadcrumbs (Italian seasoned works great)
* 1 large egg, lightly beaten
* 2 cloves garlic, minced
* 1/4 cup chopped fresh parsley
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon Black Pepper
For the Sauce (optional, but highly recommended):
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1/2 cup water
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic powder
* Salt and pepper to taste
What are the steps in
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. I always do this, even if I’m feeling lazy, because it saves SO much scrubbing later.
Step 2: Combine Meatball Ingredients
In a large bowl, combine GROUND BEEF, Parmesan cheese, breadcrumbs, egg, salt, pepper, and pepper. Set aside. What are some good substitutes for garlic, parsley, oregano, salt and pepper What is the best way to make meatballs? I use my hands for this, but a light touch is key. You want everything to be combined, not mushed together.
Step 3: Roll Meatballs
How do you roll the mixture into 1-inch meatballs? I usually get about 20-25 meatballs from this recipe. Don’t worry if they’re not perfectly round, rustic is charming, right?
Step 4: Bake
Place the meatballs on a baking sheet and bake for 20-25 minutes, or until they are golden brown. Is it cooked through and lightly browned? I always check the internal temperature of meat with a meat thermometer to make sure they’re at 160°F. I don’t know why.
Step 5: Make Sauce (Optional)
While the meatballs are baking, prepare the sauce (if using). In a large saucepan, combine the crushed tomatoes, tomato sauce, water, oregano, basil, garlic, and salt. Set aside. Powder, salt, and pepper. Bring to a simmer over medium heat.
Step 6: Simmer in Sauce (Optional)
Once the meatballs are baked, add them to the simmering sauce. How do you reduce the heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld. I sometimes let them simmer for an hour or more – the longer, the better!
Step 7: Serve
What are some good ways to serve Ricotta Meatballs with your favorite pasta, Crusty Bread, or as an appetizer? Garnish with fresh parsley and a sprinkle of Parmesan cheese. I always add a dollop of ricotta on top, just for extra creaminess!
What should I serve it with?
What are some of the best Ricotta Meatballs?With Pasta:This is the classic choice for a reason! Toss them with your favorite pasta shape (spaghetti, penne, or rigatoni work well) and plenty of fresh basil. What is marinara I love adding a little red pepper flakes to my recipe. I like it spicy.In Sandwiches:Meatball subs are always a hit! What is the best way to serve meatballs on toasted hoagie rolls? What’s your opinion on ParmesAs Appetizers:Serve meatballs on their own with toothpicks for dipping in marinara sauce or pesto. They’re perfect for parties or gatherings.On Pizza:How do you serve meatballs on a pizza?Over Polenta:For a cozy and comforting meal, serve the meatballs over creamy polenta. My family loves spaghetti and a simple salad. I know I can always count on it to be a crowd-pleaser.
How do you make Ricotta Meatballs?
What are some tips for making Ricotta Meatballs?Don’t overmix:I can’t stress this enough! Overmixing the meatball mixture will result in tough meat balls. Gently combine the ingredients until they are just combined.Use good quality ricotta: Full-fat, whole milk ricotta is the way to go. It will give you the creamiest, most flavorful meatballs.
Don’t skip the herbs: Fresh parsley and dried oregano add so much flavor to the meatballs. Don’t be afraid to experiment with other herbs as well, like basil or thyme.
Bake or pan-fry? I prefer baking the meatballs because it’s less messy and they stay nice and round. However, you can also pan-fry them in a little olive oil over medium heat until they are browned on all sides and cooked through.
Simmer in sauce: Simmering the meatballs in sauce after they are baked (or pan-fried) allows the flavors to meld together and makes them even more tender.
Make ahead: You can make the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours. You can also bake the meatballs ahead of time and reheat them in the sauce.
Freeze for later: Cooked meatballs freeze beautifully! Let them cool completely, then place them in a freezer-safe bag or container. They will last for up to 3 months in the freezer. When you’re ready to use them, simply thaw them in the refrigerator overnight or heat them up in the sauce.
I once accidentally used part-skim ricotta and the meatballs were noticeably drier. Trust me, the full-fat ricotta makes a huge difference. Also, I’ve found that adding a tiny pinch of nutmeg to the meatball mixture really enhances the flavor. It’s a subtle touch, but it adds a certain je ne sais quoi.
Storing and Reheating Tips
These *Ricotta Meatballs* are perfect for making ahead of time or storing leftovers. Here’s how to do it:
Refrigerating: Cooked meatballs can be stored in the refrigerator for up to 3-4 days. Store them in an airtight container.
Freezing: Cooked meatballs can be frozen for up to 2-3 months. Let them cool completely before transferring them to a freezer bag or airtight container. Try freezing them in a single layer on a baking sheet first, then transfer them to a bag once they’re frozen solid. This will prevent them from sticking together.
Reheating: There are several ways to reheat cooked meatballs:
- In the sauce: This is the best way to reheat meatballs, as it keeps them moist and flavorful. Simply add the meatballs to the sauce and simmer over low heat until they are heated through.
- In the oven: Preheat the oven to 350°F (175°C). Place the meatballs on a baking sheet and bake for 10-15 minutes, or until they are heated through.
- In the microwave: Place the meatballs in a microwave-safe dish and microwave on high for 1-2 minutes, or until they are heated through.
I usually make a big batch of these meatballs on the weekend and freeze them for quick and easy weeknight meals. It’s such a lifesaver!
Frequently Asked Questions
Final Thoughts
These *Ricotta Meatballs* are truly something special. They’re tender, flavorful, and incredibly easy to make. Whether you’re serving them with pasta, on sandwiches, or as appetizers, they’re sure to be a hit with everyone. If you love this recipe, you might also enjoy my other Italian-inspired dishes, like my classic lasagna or my creamy Tomato Soup.
I really hope you try this recipe and let me know what you think! I can’t wait to hear about your variations and serving suggestions. Happy cooking, friends!
Ricotta Meatballs: 7 Reasons They'll Be Your New Go-To Recipe!
Ingredients
Main Ingredients
- 1 lb Ground Beef Lean ground beef recommended
- 0.5 cup Ricotta Cheese Whole milk ricotta
- 0.25 cup Grated Parmesan Cheese
- 0.5 cup Breadcrumbs Italian seasoned
- 1 large Egg Lightly beaten
- 2 cloves Garlic Minced
- 1 tsp Dried Oregano
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine all ingredients until just mixed. Do not overmix.1 lb Ground Beef
- Form mixture into 1-inch meatballs.
- Place meatballs on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until cooked through.
