Ricotta Meatballs Recipe (2024)

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These ricotta meatballs swimming in a classic arrabbiata sauce made with the finest San Marzano Tomatoes are everythiiiiing! The only Italian meatballs recipe you’ll ever need!

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Ricotta Meatballs

Fluffy and moist, the absolute best Italian meatballs recipe ever and the only one you’ll ever need!

Served with spaghetti, linguine, rigatoni or bruschetta, the only question is: can you handle this?!

They are simply Italian beef meatballs with ricotta cheese inside the mix to make them extra magical. I honestly wouldn’t care to post another meatball recipe on the internet unless of course they are the very best Italian meatballs!

Simmered gently (no frying) in lots of homemade arrabbiata sauce, marinara or even a chianti sauce if you fancy that, real comfort food never tasted this good.

As a variation you could use a mix of Italian sausage and ground beef if you like. Just don’t overwork the meat mixture, it does nothing but toughen it up so try and do your best to resist the temptation to ruin perfection.

Since it’s the Holidays after all, I sprinkled a handful of insanely creamy delicious fontina cheese over the top and let it melt under the broiler for both Thanksgiving and Christmas dinner.

You could of course just serve them as appetizers in the sauce on the antipasto platter and call it a day. If you are after fluffy and saucy meatballs, these are for you!

Make Ahead + Storage

You can prepare everything the day before and refrigerate. Reheat on the stovetop, sprinkle with cheese and broil just before serving. The meatballs can also be frozen in airtight lidded containers up to 4 months. Thaw out in the refrigerator before reheating on the stovetop, oven or microwave.

Serving suggestions…

Roasted Red Pepper Pasta
Focaccia Bread
Garlic Knots
Thin Crust Pizza
Ricotta Gnocchi
Oven Roasted Broccoli
Spaghetti Puttanesca.

Mangia Bene!

P.S. Since posting this recipe we’ve gone plant-based as a family, which turned out to be one of the best decisions of our life. We now thrive on theseChickpea Meatballs instead. Please join us on the VeggieSociety .

5 from 21 votes

Ricotta Meatballs Recipe

Ricotta meatballs swimming in a classic arrabbiata sauce made with the finest San Marzano tomatoes and a sprinkle of fontina cheese melted under the broiler.

Print Recipe

Prep Time:25 minutes mins

Ingredients

1 lb ground chuck (organic grass fed)
3/4 cup ricotta cheese
2 tbsp Sicilian oregano dry or fresh
1.5 tsp sea salt + more to taste
1 tsp black pepper freshly ground
3 cloves garlic grated
3 tbsp grated onion
1/2 tsp baking soda
1 egg large
1/4 cup bread crumbs plain gluten free
1/4 cup Italian parsley chopped
1 batch this Arrabiata sauce
1/3 lb Fontina cheese shredded

Instructions

Prepare the arrabiata sauce in advance according to the recipe.
In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, parsley, sea salt, garlic, onion, baking soda, bread crumbs and egg. Use your hand and mix well until everything is combined.
1 lb ground chuck, 3/4 cup ricotta cheese, 2 tbsp Sicilian oregano, 1.5 tsp sea salt + more to taste, 1 tsp black pepper, 3 cloves garlic, 3 tbsp grated onion, 1/2 tsp baking soda, 1 egg, 1/4 cup bread crumbs, 1/4 cup Italian parsley
Pour a little olive oil in the palm of your hands and form 21 meatballs, the size of golf balls.
Meanwhile bring the arrabiata sauce to a simmer and drop the meatballs in the simmering sauce. Cover with a tight lid and cook on low flame for 15 minutes. Remove from heat.
1 batch this Arrabiata sauce
Remove the lid and sprinkle the meatballs over the top with the fontina cheese.
1/3 lb Fontina cheese

Broiler Method:

Preheat your broiler and broil the meatball bake for a few minutes until the cheese has melted. Sprinkle with the parsley and serve on top of mashed potatoes.

Oven Method:

Preheat your oven to 350"F.
Follow all the above steps and after you sprinkle the meatballs with the cheese you loosely cover the pan with some aluminum foil. Bake for about 10 t0 15 minutes until the cheese has melted.

Notes

Make Ahead + Storage - You can prepare everything the day before and refrigerate in the sauce. Reheat on the stovetop, sprinkle with cheese and broil just before serving. The meatballs can also be frozen in airtight lidded containers up to 4 months. Thaw out in the refrigerator before reheating on the stovetop, oven or microwave.
Oven Method - If you don't have a broiler, simply heat up your oven to 350"F. Loosely cover the ricotta meatballs and sauce with aluminum foil and bake in the preheated oven for about 10 minutes until the cheese has melted.

Nutrition

Course: Main Dishes

Cuisine: Italian

Keyword: Italian meatballs, ricotta meatballs

Servings: 6 people

Calories: 382kcal

Author: Florentina

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