This post may contain affiliate links. Please read our disclosure policy.
The beauty of these saucy Ricotta Meatballs is that they come together in one single skillet. Served in a simple tomato-basil sauce and finished with Parmesan and parsley, these tender, juicy meatballs are extra flavorful and weeknight-friendly.
This recipe post is proudly sponsored by DeLallo. All opinions are my own.
Table of Contents
Why You’ll Love these Ricotta Meatballs
Growing up, my Italian grandmother always made the most incredible meatballs and tomato sauce.
She always told me the secret to tender, melt-in-your-mouth meatballs was not in the meat itself, but rather the cheese.
Fast-forward to my adult years, and I can say with certainty that adding creamy, rich ricotta cheese to meatballs creates the MOST superior taste and texture.
This recipe features fresh aromatics, a double-dose of ricotta and Parmesan, and lots of fresh herbs for brightness.
After a quick sauté, they finish in my go-to (incredibly simple!) tomato-basil sauce. The result? Perfectly juicy meatballs that are rich, fresh, and flavorful.
Perfect on their own, over pasta, in a meatball sub, or as an appetizer – there are so many ways to enjoy these bites of bliss!
How to Make Ricotta Meatballs
Another thing my Italian grandmother emphasized was the importance of using whole peeled tomatoes in homemade tomato sauce.
Maybe it’s because whole peeled tomatoes go through the least amount of processing during the canning process? Or maybe it’s just an Italian secret that I should trust at face value.
Either way, it’s important to use the BEST of the best, which is why DeLallo San Marzano Style Whole Peeled Tomatoes are my go-to.
These tomatoes are grown in the Naples region of Italy and harvested and packed fresh within 48 hours!
Their beautifully bright tomato flavor shines in homemade tomato-basil sauce, however they’re also excellent in pasta, soups, and stews. (I use them in this fabulous One Pot Puttanesca with Chickpeas.)
The Ingredients
- Beef: I suggest using a lean, grass-fed ground beef; however, ground turkey also works here.
- Ricotta: Rich and creamy, and the secret to achieving ultra-tender meatballs. I suggest using full-fat (whole-milk) ricotta cheese.
- Parmesan: This recipe gets a double dose of Parmesan in the meatballs and as a garnish. As an Italian, the limit of fresh Parm truly does not exist.
- Panko: To add bulk to the meatballs.
- Egg: To help bind the balls!
- Parsley: For fresh, herbaceous flavor, I add parsley to the meatball mixture and use it as a garnish.
- Seasonings: No shame in dried spices when it comes to my meatballs! I use granulated garlic, onion powder, and Italian seasoning. (And, of course, plenty of salt and pepper!)
- Tomatoes: Prized for their tender, meaty texture and vibrant flavor, DeLallo San Marzano Style Whole Peeled Tomatoes form the base of the tomato sauce. You can either break the tomatoes up in a bowl, or use a wooden spoon to crush them right into the pan.
- Garlic: Lots of fresh garlic add an aromatic backbone to the sauce.
- Chili Flakes: Optional, but a little kick of heat is really lovely in the tomato sauce.
- Basil: To help infuse the sauce with classic Italian flavor.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Meat Mixture
In a large bowl, combine ricotta, panko, Parmesan, egg, and spices; mix to combine. Add beef and use your hands to mix until just combined.
Step 2: Roll into Meatballs the size of a golf ball, forming just until smooth. (You should have ~20 meatballs.)
Arrange on a parchment-lined baking sheet.
Recipe Tip
Take care to not overmix the meatball mixture or compact it too tightly when forming into balls. Overmixing will rob the meatballs of their tender, melt-in-your-mouth texture.
Step 3: Sauté Meatballs
Heat olive in a large heavy pot until medium heat. Once shimmering, arrange meatballs in pan. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until evenly browned on all sides, about 7 minutes. (Do not overcook or the meatballs will be tough.)
Transfer meatballs to a plate and cover to keep warm.
Step 4: Make Tomato Sauce
Add remaining olive oil to pan, along with chili flakes and garlic; sauté 1 to 2 minutes, until aromatic.
Add tomatoes, water, and basil; season well with salt and pepper. Use a wooden spoon to break tomatoes into pieces, and gently simmer for 15 minutes.
Step 5: Add Meatballs and Ricotta
Using tongs, return meatballs to the pot, nestling them into the sauce. Let the meatballs simmer in the sauce for about 2 to 3 minutes to warm through.
Add dollops of remaining ricotta cheese to the pan.
Step 6: Garnish with fresh parsley and Parmesan cheese. Finish the dish with a drizzle of extra-virgin olive oil.
Serving Suggestions
Any Italian will tell you there’s no wrong way to eat meatballs. That’s one of the reasons we love this recipe so much – endlessly versatile!
- Enjoy with Bread. My favorite way to enjoy these meatballs is simply with fresh Italian bread. Break into chunks, scoop up some meatballs and sauce, and dig in!
- Stuff in a Sandwich. You also can’t beat these Ricotta Meatballs in a meatball sub. Simply add to a hoagie roll, top with provolone cheese, pop under the broiler until melty, and enjoy.
- Serve over Pasta. Serve the meatballs and sauce over your favorite pasta noodle (I’m partial to a long, tubular noodle like spaghetti or bucatini) for a classic Italian dinner.
- Enjoy as an Appetizer. Especially around the holidays, these ricotta meatballs make a heavenly appetizer. I suggest serving them with a little crostini or focaccia.
Make-Ahead and Storage Tips
- Make-Ahead. You can prepare the meatball mixture up to 1 day ahead. Cover and store in the refrigerator until ready to cook.
- Store. Transfer leftover meatballs and sauce to an airtight container and refrigerate for up to 3 days.
- Reheat. You can rewarm individual portions in the microwave (cover loosely with a paper towel to avoid sauce splatters), or larger portions in the oven. For the oven method, transfer the meatballs and sauce to a small baking dish and rewarm at 300ºF for 10 to 15 minutes, until hot.
More Meatball Recipes to Try
Moroccan Lentil Meatballs with Roasted Red Pepper Sauce
Eggplant Parmesan Meatballs
Chicken Zucchini Meatballs
Sage Turkey Meatballs with Pumpkin Orzo
If you give this recipe a try, I’d love for you to leave a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations!
Skillet Ricotta Meatballs
Equipment
- Large skillet or sauté pan
Ingredients
Ricotta Meatballs
- 1/2 cup full-fat (whole-milk) ricotta cheese (plus more for garnish, if desired)
- 1/2 cup Panko breadcrumbs
- 1/3 cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 1 large egg
- 1/4 cup finely chopped fresh parsley
- 1 tsp. Italian seasoning
- 1 tsp. granulated garlic
- 3/4 tsp. onion powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. lean ground beef (I prefer using 93% lean grass-fed beef), or ground turkey
- 2 Tbsp. extra-virgin olive oil for cooking
Tomato-Basil Sauce
- 1 Tbsp. extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- A generous pinch chili flakes
- 1 (28-oz.) can DeLallo San Marzano Style Whole Peeled Tomatoes
- 1/2 cup water
- 5 to 8 fresh basil leaves
- 1/2 tsp. kosher salt
Serving Suggestions
- Crusty Italian bread, crostini, or focaccia, pasta, sandwich rolls to make meatball subs, or simply enjoy as is for an entree or hearty appetizer.
Instructions
- Prepare Meatballs. In a large bowl, combine ricotta, panko, Parmesan, egg, parsley, Italian seasoning, granulated garlic, onion powder, salt, and pepper; mix well to combine.Add beef and use your hands to mix until just combined. Gently form the mixture into meatballs slightly larger than a golf ball, rolling just until smooth. (You should have ~20 meatballs.) Arrange on a parchment-lined baking sheet or plate.*Note: Take care to not overmix the meatball mixture or compact it too tightly when rolling into balls. Overmixing will rob the meatballs of their tender, melt-in-your-mouth texture.
- Cook Meatballs. Heat 2 Tbsp. olive oil in a large skillet or sauté pan over medium heat. Once shimmering, arrange meatballs in pan. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until evenly browned on all sides, about 7 minutes. Transfer meatballs to a plate and cover to keep warm.
- Prepare Tomato-Basil Sauce. Using the same pan (no need to wipe clean), reduce heat to medium-low and add 1 Tbsp. olive oil. Add garlic and chili flakes; sauté 1 to 2 minutes, until aromatic.Add tomatoes, ½ cup water, and basil, and season with ½ tsp. salt. Increase heat to bring mixture to a simmer. Use the back of a wooden spoon to break tomatoes into pieces, and gently simmer sauce for about 15 minutes, until it reduces and thickens. Taste and adjust seasoning as needed.
- Using tongs, return meatballs to the pan, nestling them into the sauce. Let the meatballs simmer in the sauce for about 2 minutes to rewarm.Add dollops of extra ricotta cheese to the pan, if desired, and garnish with fresh chopped parsley and Parmesan cheese. Finish with a drizzle of extra-virgin olive oil.
Notes
- Make-Ahead. You can prepare the meatball mixture up to 1 day ahead. Cover and store in the refrigerator until ready to cook.
- Store. Transfer leftover meatballs and sauce to an airtight container and refrigerate for up to 3 days.
- Reheat. You can rewarm individual portions in the microwave (cover loosely with a paper towel to avoid sauce splatters), or larger portions in the oven. For the oven method, transfer the meatballs and sauce to a small baking dish and rewarm at 300ºF for 10 to 15 minutes, until hot.
Is there nutrition information for these meatballs? Specifically, serving size, calories, protein, carbs and fat?
This was disappointingly bland. We all love meatballs and had high hopes for this recipe but despite following it to the letter, it was really disappointing. Shame.
Came out so good. Would probably be easier to keep the meatballs together with a non-stick pan, but delicious the next day.
Could ground chicken be used for this recipe?
Absolutely fantastic dish. Cozy and tasted like something we’d order at an authentic Italian restaurant. This recipe is a keeper!!
Great flavor! We made with ground turkey. Only suggestion, wear gloves when making meatballs or use a scooper to make it easier to roll them. The ricotta makes them wet and sticky. But delicious and tender.
Loved it, great flavor. Will be making again!
Perfect. Made this for a cozy dinner for two college kids home for holiday break. They devoured it. Made salad and garlic bread and the meatballs were obviously the star. Tender and tasty and the sauce was incredible. Can’t wait to make it again.