Cooking up a storm in the kitchen today with these fluffy, flavorful ricotta meatballs that’ll have your taste buds dancing. Perfect for spicing up your pasta night or serving as a crowd-pleasing appetizer, these meatballs are a game-changer.
Why This Recipe Works
- The ricotta cheese adds a creamy texture and rich flavor that makes these meatballs stand out from the traditional.
- Using a mix of ground beef and pork ensures a juicy, flavorful bite every time.
- Baking instead of frying keeps them lighter without sacrificing any of the deliciousness.
- Herbs and spices are perfectly balanced to complement the ricotta, not overpower it.
- They’re versatile – great with pasta, in a sub, or even on their own with a dipping sauce.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Meatball scoop or spoon
Instructions
Preheat and Prep
Preheat your oven to 375°F and line a baking sheet with parchment paper. This ensures your meatballs won’t stick and makes cleanup a breeze. Tip: If you’re short on time, you can skip the parchment, but a quick spritz of cooking spray on the pan is a must.
Mix It Up
In a large mixing bowl, combine the ground beef, ground pork, ricotta cheese, Parmesan cheese, eggs, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Use your hands to mix everything together until just combined. Overmixing can lead to tough meatballs, so stop as soon as you don’t see any streaks of ricotta or meat.
Form the Meatballs
Using a meatball scoop or a spoon, form the mixture into 1.5-inch balls and place them on the prepared baking sheet. You should end up with about 24 meatballs. Tip: Wetting your hands slightly can prevent the mixture from sticking to you as you roll.
Bake to Perfection
Drizzle the meatballs with olive oil and bake in the preheated oven for 20-25 minutes, or until they’re golden brown and cooked through. The internal temperature should reach 160°F when checked with a meat thermometer. Tip: For extra browning, you can broil them for the last 2-3 minutes, but keep a close eye to prevent burning.
Serve and Enjoy
Let the meatballs rest for a few minutes after baking to allow the juices to redistribute. Then, serve them with your favorite pasta and sauce, or as an appetizer with marinara for dipping. They’re also fantastic the next day, so don’t hesitate to make extra!
Tips and Tricks
For the best texture, use whole milk ricotta cheese. The extra fat content makes the meatballs more tender and flavorful. If you’re watching your fat intake, part-skim ricotta will work, but the results won’t be as rich. Another pro tip: Let the meat mixture sit in the fridge for about 30 minutes before forming the meatballs. This helps the flavors meld and makes the mixture easier to handle. Lastly, if you’re freezing these for later, place the uncooked meatballs on a baking sheet in the freezer until solid, then transfer to a freezer bag. They can go straight from the freezer to the oven, just add a few extra minutes to the baking time.
Recipe Variations
- Swap the beef and pork for ground turkey or chicken for a lighter version. Just add an extra tablespoon of olive oil to keep them moist.
- For a spicy kick, mix in a teaspoon of crushed red pepper flakes or a diced jalapeño to the meat mixture.
- Make them gluten-free by using almond flour or gluten-free breadcrumbs instead of traditional breadcrumbs.
- Add a cup of finely chopped spinach or kale for a veggie boost. Just be sure to squeeze out any excess moisture from the greens first.
- For a cheesy center, press a small cube of mozzarella into the middle of each meatball before baking.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture up to a day in advance and store it covered in the fridge. Or, form the meatballs and freeze them uncooked for up to 3 months. Just bake from frozen, adding a few extra minutes to the cooking time.
What’s the best way to serve ricotta meatballs?
These meatballs are incredibly versatile. Toss them with your favorite pasta and sauce, pile them into a sub roll with melted cheese, or serve them as an appetizer with toothpicks and marinara for dipping. They’re also great on top of a salad for a protein-packed meal.
Can I fry these meatballs instead of baking them?
Yes, you can fry them in a skillet with a bit of oil over medium heat until browned on all sides and cooked through. However, baking is recommended for a lighter option that doesn’t require standing over the stove.
Summary
These ricotta meatballs are a delicious twist on the classic, offering a creamy texture and rich flavor that’s sure to impress. Whether served with pasta, in a sandwich, or as an appetizer, they’re a versatile and crowd-pleasing dish. Plus, with options for make-ahead and freezing, they’re perfect for busy weeknights or entertaining.
