2 hrs 15 mins
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Level up your meatball game with the addition of ricotta cheese! These ricotta meatballs have the creamiest texture and turn out extra tender and juicy. The flavors are incredible and your family will beg you to make these every week!
If delicious meatballs are your thing then you’ve come to the right place! I love meatballs so of course I have some delicious recipes for you to try. Make these amazing Swedish meatballs, my baked turkey meatballs, and also these quick and easy air fryer meatballs!
These homemade ricotta meatballs start with a traditional meatball recipe. Then a surprise ingredient steals the show. Adding ricotta to your meatballs will blow your mind! It adds creaminess and moisture that results in a tender and juicy meatball. You’ll also love the salty ricotta that enhances the meatball flavor.
Use these ricotta meatballs to make meatball subs. Simply fill a hoagie roll with provolone cheese, these ricotta meatballs, and marinara. Sandwiches are so easy to make, and I have a few favorites you have to try the next time you need to feed a crowd. My Cuban sandwich recipe is so easy, my slow cooker French dip sandwich is a great make-ahead option, and my meatloaf sandwich is out of this world!
With how simple the ingredients are for these amazing meatballs, you’re definitely going to want them in your weekly dinner rotation! Their juicy, savory flavor will most definitely have you hooked. If you’re looking for ingredients, they can all be found in the recipe card at the end of the post.
It’s so easy! You’ll be able to whip up a batch of these in no time at all! If your family is anything like mine, then you may want to make a double batch. Homemade ricotta meatballs always fly off the table!
Here’s an extra tip to help you craft the best homemade ricotta meatballs of all time! Your family won’t be able to get enough. Follow my instructions for cooking these meatballs in the slow cooker or instant pot to make dinner even easier.
These ricotta meatballs stay juicy and moist and are perfect for leftovers. Enjoy them for lunch or dinner throughout the week. Follow my instructions below for storing and also reheating leftovers.
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To a large bowl, add the ground beef, ricotta cheese, and eggs. Mix until well combined.
In a separate small bowl, mix together the breadcrumbs, onion, garlic, parsley, basil, italian seasoning, salt and pepper.
Add the breadcrumb mixture to the meat mixture and mix until everything is incorporated. Roll all the meatball mixture into about 1 ½ – 2 inch balls
In a large skillet, heat the olive oil over medium heat. Add the meatballs to the skillet and cook until all the meatballs are evenly browned on all sides.
Add the marinara sauce to the skillet and reduce the heat to low. Cover the skillet and cook the meatballs in the sauce for about 30-40 minutes, stirring occasionally.
Once the meatballs are thoroughly cooked, remove the skillet from heat. Serve the sauce and meatballs over spaghetti, in sandwiches, with vegetables, or any way you prefer to enjoy meatballs.
Calories: 84kcalCarbohydrates: 5gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 35mgSodium: 283mgPotassium: 183mgFiber: 1gSugar: 1gVitamin A: 213IUVitamin C: 3mgCalcium: 41mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.