Ricotta Meatballs
Ricotta meatballs are one of my favorite options when I want something easy that still feels like a really good dinner. The ricotta keeps them soft and tender, and with only five ingredients, there isn't much standing between me and a batch of homemade meatballs.
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Ricotta Meatballs Recipe
These ricotta meatballs completely changed how I feel about making meatballs from scratch. I used to think homemade meatballs would be complicated, but once I started making them myself, I realized how easy they can be, and my family couldn't get enough of this version.
Why You'll Love this Recipe
These meatballs are soft and tender inside. The ricotta adds moisture to the mixture and keeps them from turning out dense.
They're much easier than homemade meatballs might seem. Mix everything together, roll the meatballs, and they're ready for the oven.
They can go from family dinner to party appetizer. Serve them with pasta for dinner or put out some marinara for dipping when you're entertaining.
Ingredients
Italian sausage gives the meatballs plenty of flavor. Sweet, mild, or hot Italian sausage all work, so choose your favorite.
Egg is a binder to help hold the meatball mixture together as it cooks. If you need to make meatballs without egg, you can use a flax egg instead. To make a flax egg, stir 1 tablespoon of flaxseed meal together with 3 tablespoons of water to replace one egg. Let the mixture sit for 5 minutes to thicken before using it
Italian breadcrumbs help bind the mixture while adding seasoning. I like using homemade Italian breadcrumbs, but store-bought works too. If you don't have Italian breadcrumbs, use plain breadcrumbs and add some Italian spices or pizza seasoning to the mixture.
Sticky white rice helps hold everything together while making the meatballs a little more filling. You can use a half slice of bread soaked in 2 tablespoons of milk if you prefer.
Ricotta cheese adds moisture and helps give the meatballs their tender texture. Cottage cheese will work in a pinch, although the texture will be slightly different.
Variations
Try a different meat. Ground beef, chicken, or turkey can replace the Italian sausage. Since these proteins aren't seasoned like sausage, add salt, pepper, and your favorite Italian seasonings.
Make them spicy. Use hot Italian sausage or add a little crushed red pepper for extra heat.
Make ricotta-stuffed meatballs. Leave the ricotta out of the meat mixture and make a small indentation in each portion. Add a little ricotta, cover it with more meat mixture, and gently roll it closed. Bake the stuffed meatballs on a wire rack in case some of the cheese escapes.
You don't have to bake them. Cook the meatballs in a large skillet or Dutch oven over medium heat if you'd rather make them on the stovetop. Make sure they still reach a safe internal temperature before serving.
How to Make Ricotta Meatballs
Making meatballs from scratch might sound like extra work, but I promise these are really simple once you get started.
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe
- Add all ingredients to a bowl. Add the Italian sausage, egg, breadcrumbs, cooked rice, and ricotta to a large mixing bowl. There's no special order here since everything will be mixed together, so you can add everything at once.
- Gently mix everything together. Use your hands or a spoon to combine the ingredients just until you don't see any large pockets of ricotta or breadcrumbs. This is one place where less is more. The more you work the mixture, the tougher your meatballs can become.
- Shape the meatballs. Use a cookie scoop to portion the mixture, then gently roll it between your hands. I like to wet my hands first, to prevent the mixture from sticking.
- Arrange and bake. Set the meatballs on a greased baking rack with a little space between each one. Giving them some breathing room helps them cook evenly.
Hot Tip: Don't rely on the outside color to tell when the meatballs are done. Check the center with a meat thermometer to make sure the sausage is fully cooked.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use my tips to ensure that it turns out perfectly for you, too!
- Drain very wet ricotta first. If there's excess liquid in the container, drain it before adding the ricotta to the meat mixture.
- So that the meatballs stay tender, avoid overworking the mixture.
- Wet your hands before shaping. If the meat mixture is sticking to your hands, lightly wet your hands with water before rolling the meatballs.
- Keep them as close in size as possible so they cook evenly.
Storing, Freezing and Reheating
Let leftover ricotta meatballs cool completely before transferring them to an airtight container. Store them in the refrigerator for 3-4 days.
To freeze them, arrange the cooled meatballs on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 3 months. Thaw them in the refrigerator before reheating.
To reheat, warm the meatballs in sauce over medium heat on the stovetop or place them on a parchment-lined baking sheet and reheat in a 350°F oven until warmed through. I don't recommend using the microwave because the ricotta can become gummy.
Ricotta Meatballs FAQs
Yes. You can prepare and shape the meatballs ahead of time, cover them, and keep them refrigerated until you're ready to bake. This makes them especially convenient when you're preparing them for a party or dinner later in the day.
If your meatballs are falling apart, make sure the egg, breadcrumbs, and rice are evenly mixed throughout the meat mixture. These ingredients help bind everything together. Gently pressing each portion together before rolling it into a ball can also help it hold its shape.
Serving Ideas
For an easy dinner, serve the ricotta meatballs over lemon ricotta pasta or alongside lemon orzo pasta salad. A garden salad and warm homemade focaccia bread are delicious side dish options.
They're also great served with warm marinara for dipping when you want to serve them as an appetizer.
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Ricotta Meatballs
Ingredients
- 1 lb ground Italian sausage sweet, mild or hot depending on your preference
- 1 large egg
- ½ cup Italian seasoned bread crumbs
- 2 tablespoons sticky white rice cooked
- 4 ounces ricotta cheese
Instructions
- Preheat oven to 400°F (200°C). Place an oven-safe, metal wire baking/cooling rack on top of a cookie sheet. Spray with nonstick cooking spray.
- Combine 1 lb ground Italian sausage, 1 large egg, ½ cup Italian seasoned bread crumbs, 2 tablespoons sticky white rice and 4 ounces ricotta cheese in a mixing bowl.
- Form one sphere by hand with about 2 tablespoons of the meatball mixture and rolling into a round ball shape. Repeat with remaining mixture to make about 12 meatballs. Place on the prepared baking sheet, spacing the meatballs a few inches apart.
- Bake for 10 minutes, or until sausage is fully cooked when you cut into the meatball. The interior of the meatball should read 165°F. with a meat thermometer.
Notes
Nutrition
Other Meatball Recipes
I'll teach you how to make simple from-scratch recipes, like seasonings, sauces, dinners and even desserts, that make cooking from home less overwhelming and more enjoyable.
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The BEST meatball recipe I have ever made! This is coming from a 💯 Italian!!!’
This made my day to hear, Brandi! So glad you loved them.
what a creative meatball recipe! Ricotta, love it and great idea, thank you for this recipe, great for game day but also beyond for entertaining especially!
Thank you so much Sabrina! If you end up making these, share a photo on IG and tag me 🙂
Oh, girl. These meatballs look INSANELY delicious, and I am SO happy you shared 'em because YUM. I never thought meatballs were hard to make (because my mama makes such good ones, and I watched her for years), but I never varied my meatballs until married life. My mom's are so good, but we like to change things up sometimes. So clearly, I gotta make these, too!
I totally get that! There are a lot of things I haven't ever considered to be difficult to make because they were staples in our house growing up! I hope you'll try these 🙂
Stuffing meatballs with cheese? BRILLIANT!
I wish your little guy could eat these, Greyson gobbled them up!
These meatballs look so dreamy! I LOVE the ricotta in the center - nothing like cheese and meat to celebrate the Big Game 😉
I totally agree girl. ALL THE CHEESE.