Juicy, tender, and packed with flavor—these Ricotta Meatballs are not your average meatball recipe! The secret is in the creamy herb ricotta mixture, which keeps the meatballs soft and adds a boost of flavor. Simmered in marinara sauce and finished with dollops of ricotta on top, this dish is cozy, versatile, and absolutely irresistible.
Whether you serve them over pasta, tuck them into a warm sub roll, or pair them with a simple salad, these meatballs are sure to be a family favorite. Even better—they can be made on the stovetop, baked in the oven, or cooked low and slow in the Crock Pot.
Why You’ll Love These Ricotta Meatballs
- Tender texture: A ricotta panade keeps the meat moist and juicy.
- Versatile: Serve with pasta, in subs, or as a main with salad or veggies.
- Make-ahead & freezer-friendly: Great for meal prep and busy nights.
- Multiple cooking methods: Stovetop, oven-baked, or Crock Pot.
What is a Panade?
A panade is a mixture of starch and liquid used in meatballs, meatloaf, and burgers. It locks in moisture and prevents the meat from becoming dry or tough as it cooks.
In this recipe, ricotta, half-and-half, breadcrumbs, and egg come together to form a flavorful panade that gives these meatballs their signature tenderness.
Ingredients
For the Herb Ricotta Mixture:
- 15 oz. ricotta cheese
- 1 tsp garlic, minced
- 1 tsp each: dried basil, oregano, parsley
For the Meatballs:
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 egg, whisked
- ½ cup half-and-half (or heavy cream)
- ½ cup Italian breadcrumbs
- ½ cup Parmesan cheese (freshly grated)
- ⅓ cup parsley, chopped (plus more for garnish)
- 1 tsp each: Italian seasoning, mustard powder, salt
- ½ tsp black pepper
- 1 lb. ground chuck (80% lean)
- ½ lb. ground pork (or ground sausage/veal)
- ½ cup olive oil, divided
- 32 oz. marinara sauce (store-bought or homemade)
How to Make Ricotta Meatballs (Stovetop Method)
- Make the Ricotta Mixture: Combine ricotta, garlic, basil, oregano, and parsley in a bowl. Set aside.
- Cook Onions & Garlic: Sauté onion in 1 tbsp olive oil until softened. Add garlic, cook for 1 minute, then cool.
- Mix the Panade: In a large bowl, combine egg, half-and-half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the ricotta mixture. Stir in cooled onions/garlic.
- Form the Meatballs: Season the ground beef and pork with salt and pepper. Add to the bowl and gently mix with your hands until just combined. Roll into 1½-inch meatballs. Chill for 15 minutes.
- Brown the Meatballs: Heat remaining oil in a skillet over medium-high heat. Brown meatballs in batches, about 1–2 minutes per side. Set aside.
- Simmer in Sauce: Remove excess oil, then add marinara sauce (plus a splash of water if needed). Add browned meatballs and spoon sauce over the top. Cover partially and simmer for 30 minutes.
- Finish with Ricotta: During the last 15 minutes, dollop remaining ricotta mixture on top of the meatballs. Garnish with parsley and serve.
Alternate Cooking Methods
Oven-Baked (No Sauce):
Place meatballs on a greased baking sheet and bake at 400°F (200°C) for 20–25 minutes until cooked through.
Oven-Baked (With Sauce):
Place browned meatballs in a 9×13-inch baking dish with marinara sauce. Cover with foil and bake at 375°F (190°C) for 30–35 minutes.
Crock Pot:
Brown the meatballs first for best flavor. Add them to the slow cooker with marinara sauce and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Make-Ahead & Freezer Tips
- Refrigerate: Browned meatballs can be stored in an airtight container for up to 3 days. Simmer in sauce for 10 extra minutes before serving.
- Freeze: Freeze browned meatballs on a baking sheet until solid, then transfer to a freezer bag. Store up to 3 months. Thaw in the fridge overnight, or add directly to sauce and simmer until heated through.
Pro Tips
- Use freshly grated Parmesan instead of pre-shredded for best flavor.
- Mix the meat gently—overworking makes meatballs tough.
- Rao’s marinara sauce is a fantastic shortcut, but homemade works beautifully too.
- A mix of beef, pork, and veal creates extra depth of flavor.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Store for up to 3 months; thaw overnight or reheat from frozen.
✨ Serve these Ricotta Meatballs with spaghetti, tuck them into a sub roll, or plate them up with a crisp side salad. However you enjoy them, they’re guaranteed to be tender, flavorful, and absolutely satisfying.