Ricotta Meatballs Ultra-Tender, Juicy Italian Meatballs
These meatballs are soft, juicy, and full of flavor.Ricotta cheese adds moisture and a creamy texture.Perfect for pasta, subs, or appetizers.Easy to prepare with simple ingredients.Cooked in sauce for extra richness.A modern twist on a classic Italian favorite.
Ingredients
- 1 lb ground beef (or beef/pork mix)
- 1/2 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg
- 3 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped)
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 cups marinara sauce (for simmering)
- 2 tbsp olive oil (for cooking)
Instructions
- In a large bowl, combine ground meat, ricotta, Parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper, and Italian seasoning.
- Mix gently until just combined—do not overmix.
- Form into medium-sized meatballs.
- Heat olive oil in a skillet over medium heat.
- Brown the meatballs on all sides (they don’t need to be fully cooked yet).
- Transfer meatballs to a pot with marinara sauce.
- Simmer on low heat for 15–20 minutes until fully cooked and tender.
- Garnish with extra Parmesan and fresh parsley.
- Serve hot.
Notes
- Ricotta makes the meatballs extra soft—handle gently.
- Use whole milk ricotta for best flavor.
- Don’t overmix to avoid dense texture.
- Browning adds flavor but can be skipped.
- Simmering in sauce keeps them moist.
- Can be baked instead of fried.
- Adjust seasoning to taste.
- Works with turkey or chicken as well.