My Go-To Ricotta Meatballs (The Secret to Tender, Juicy Meatballs Every Time)
These ricotta meatballs are the tenderest I've ever made — juicy, fork-tender, and packed with flavor. The ricotta keeps them moist while they brown in the skillet and finish in the sauce. Ready in 45 minutes, they're perfect for a weeknight pasta or a Sunday supper.
Equipment
- Large Mixing Bowl
- Sheet pan or large plate
- Large cast-iron or stainless steel skillet
- Cookie scoop (1.5-inch)
- Spatula tongs
Ingredients
- 1 lb ground beef (80/20)
- 1 cup whole milk ricotta
- 1/2 cup breadcrumbs (plain or Italian)
- 1/2 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil (for searing)
- 24 oz marinara sauce
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the ground beef, ricotta, egg, garlic, parsley, salt, pepper, and oregano. Use a fork or your hands to gently combine – the mixture should feel soft and tacky, with visible specks of ricotta. Do not overmix.
- Sprinkle the breadcrumbs and parmesan over the mixture. Fold gently with your hands until no streaks of flour remain. Stop as soon as it comes together.
- Using a 1.5-inch cookie scoop or lightly oiled hands, form uniform meatballs, keeping them loose – a rough golf ball shape, not a smooth marble. Place on a sheet pan.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer without crowding. Sear 2-3 minutes per side until deeply golden. Work in batches if needed.
- Return all seared meatballs to the skillet. Pour over 24 oz marinara sauce and gently stir to coat.
- Transfer the skillet to the oven and bake for 15-20 minutes, until meatballs are cooked through and the sauce has thickened. Alternatively, simmer on the stovetop on low heat for 30 minutes.
- Let the meatballs rest in the sauce for 5 minutes before serving. This allows juices to redistribute and the meatballs to soak up the sauce. Serve over pasta, polenta, or on a sub roll.
Notes
Don't overmix the meat – it's the biggest mistake that leads to tough meatballs. Use whole-milk ricotta for the best texture; part-skim will release too much water. To freeze uncooked meatballs, place them on a parchment-lined baking sheet, freeze solid, then transfer to a freezer bag. Cook from frozen, adding 10 minutes to the bake time. For dairy-free, use plant-based ricotta and parmesan. For gluten-free, use gluten-free panko. Reheat leftover meatballs gently in a skillet with a splash of water or extra sauce.