For that all-around recipe everyone can love, go no further than Ricotta Meatballs. This has become an easy family favorite in my house really fast. Juicy and full of flavor, tender meatballs finish with crispies to set them apart. Even my 17-year-old son, a notoriously picky eater, loves them, so victory is ours.
No drama for these meatballs…or a smidgen, because that would just add character. You see, the baked chicken meatballs were my go-to recipe for years. They were simple, healthy, and darn tasty. Recently though, I’ve been introduced to something fabulous – Ricotta Meatballs. And let me tell you, awesome is an understatement!
Why Ricotta Meatballs?
So, what makes Ricotta Meatballs really so special? Simply put, ricotta cheese inserts a level of tender juiciness in these meatballs that no one could resist. While the density and firmness characterize a conventional meatball, ricotta meatballs are airy and moist and flavored. Where they also shine is versatility! You can make them with ground turkey, chicken, or even beef if you prefer. Of course, you could mix meats too; this recipe can easily be doubled for a crowd.
Picture walking through the door after a long day with the aroma of garlic bread escaping from the oven. You The ragu for this recipe: that would be the sight of someone spying above melting mozzarella on their beautiful iron skillet with bubbling marinara, waiting to be served. I mean, what could be more comforting? Name one. This is as good as it gets.
The good thing about these meatballs is their lesser degree of fuss in the making. You don’t need to bother chopping or mincing—just dump everything into a large mixing bowl, and you’re set to roll. All you need are:
1 lb ground turkey (or chicken, beef, or Italian sausage)
1 cup ricotta cheese
1 cup breadcrumbs (use gluten-free if needed)
1/2 cup Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
Marinara sauce, either store-bought or homemade
A little bit of extra Parmesan cheese for the crispy topping
After your ingredients are all set, the rest is quite easy:
Mixing the Meatball Mixture: Place all the ingredients into a large bowl. No need for the cutting board; just get your hands or a spoon into it. You want a mixture that holds together but is not too sticky.
Meatball Rolling: Take a scoop of the mixture and roll it into balls of about 1.5 inches. Put into an oiled baking dish or skillet. I personally love to use a Lodge cast-iron skillet, but anything that goes into the oven will work.
Meatball Baking: Pop that pan into the preheated oven for 400°F for about 20-25 minutes or until the meatballs are golden and juicy. The best thing is the ricotta keeps them tender and moist.
Saucing Method: You can pour a jar of marinara sauce over the meatballs after they are done baking. I like Rao’s or DeLallo, but use the one you fancy the most.
Cheese Crispy Top (Optional but Worth It): You can skip this part, but believe me, it is worth it. Sprinkle a little extra Parmesan on top of the meatballs and broil a few minutes to get nice and crispy on top. The texture provides a nice crunchy contrast to the soft meatballs and sauce.
Finishing Touch: Serve those bad boys in the skillet, or transfer them to a serving dish and watch them vanish! I love serving these with some garlic bread (yes, even the store-bought stuff is fine) for dipping or with buttered noodles if you want to go a little heavier. For some veggies, a quick green salad or steamed green beans would be perfect.
Love the Best Part? The Kids Adore Them
If you have kids (or even a picky adult or two roaming about), these meatballs are nothing short of sheer perfection. The ricotta has the most tender consistency, leaving no option for the pickiest eater. A prime example is my 3-year-old daughter, who is madly in love with these meatballs. Only the other night, she thanked God for the meatballs which, in the most serious little voice, went like this: “God, please thank you that Mom made these meatballs.” Now, that should get her some serious brownie points!
And not just my toddler- the whole family gets in on it, from the picky teen to my husband. Bjork loves them more than anyone. He is all about protein in his meatballs, and I am all about quick and easy!
A Few Tips and FAQ
How do I make this dairy-free? These Ricotta Meatballs may not work for you if you want these dairy-free, as ricotta is absolutely essential for the texture. But do not despair! You might want to check out these other baked chicken meatballs, which are also a family favorite, and can easily be made dairy-free by skipping the Parmesan.
Can I make these gluten-free? For sure! Just replace the regular breadcrumbs with gluten-free ones, and you are good to go. They will still taste yummy and delightfully tender.
Which marineria types do you recommend? I adore Rao’s and DeLallo tomato sauce for their genuine flavor but I would say that any good-quality marinara that you like will work!
What do you serve with them? These meatballs, as far as I am concerned, should always be served with garlic bread (a great must in our house) or buttered noodles for a full meal. A few times I also commonly whip up a simple green salad with them, or grab a Caesar salad from the bagged salads section. Steamed green beans or assorted roasted veggies could also complement the dish nicely!
Rounding out
These Ricotta Meatballs for an easy setup making a fabulous dinner that will definitely find its way to the top of your family’s meal rotation. Just if you need to please some picky eaters with a dish almost everyone would love or you just feel like a comforting dish; this is it! May your family enjoy these meatballs as much as we do! Happy cooking, and pass that skillet of joy around.
