Ricotta Meatballs

Ricotta Meatballs

Source: All Recipes

Ricotta is the secret to tenderness in the all-purpose meatballs. Ricotta Meatballs are perfect for a cozy supper or feeding a holiday crowd. Fluffy and moist, the absolute best Ricotta Meatballs recipe ever!


  • ½ onion, minced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup whole milk ricotta cheese
  • ¼ cup packed chopped Italian parsley
  • 1 egg, beaten
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • ⅓ cup dry bread crumbs
  • 2 tablespoons olive oil
  • 1 (28 ounce) jar marinara sauce
  • 1 cup water


  • Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.

  • Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.

  • Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.

  • Step 4
    Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

Nutrition Facts

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