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Plate of homemade ricotta meatballs with marinara sauce and basil.

Homemade Ricotta Meatballs

Irresistibly tender and flavorful, these homemade ricotta meatballs are perfect for family gatherings and quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 cup homemade ricotta cheese Homemade is preferred for the best flavor.
  • 1 lb ground beef Can substitute with ground turkey or chicken.
  • 1/2 cup grated parmesan cheese
  • 1/4 cup breadcrumbs Preferably Italian seasoned.
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped Or 1 teaspoon dried parsley.
For the sauce
  • 2 cups marinara sauce Homemade or favorite store-bought variety.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes Optional, for a touch of heat.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the ricotta cheese, ground beef, grated parmesan, breadcrumbs, egg, minced garlic, salt, black pepper, and parsley.
  3. Mix the ingredients with your hands until just combined. Avoid overmixing to prevent dense meatballs.
  4. Form the mixture into balls about the size of a golf ball.
  5. Place the meatballs on a baking sheet lined with parchment paper, spacing them evenly.
Baking
  1. Bake the meatballs in the preheated oven for about 20 minutes, or until golden brown and cooked through.
  2. They should feel firm to the touch and have an internal temperature of 160°F (70°C).
Sauce
  1. While the meatballs are baking, warm the marinara sauce in a saucepan over medium heat. Add oregano and red pepper flakes.
  2. Let it simmer gently while the meatballs finish baking.
Finishing Touch
  1. Once baked, transfer the meatballs to the saucepan with the marinara sauce and let them soak up the flavors for a couple of minutes before serving.

Notes

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer. Reheat gently in the microwave or on the stovetop in marinara sauce.