Ricotta meatballs are baked Italian-American meatballs made tender and fluffy by mixing ground beef with ricotta cheese, then simmered in tomato sauce and finished with creamy dollops and fresh basil. The ricotta keeps them moist and prevents the dense texture of traditional meatballs.
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In a large bowl, combine the ground beef, egg, 1/2 cup of the ricotta cheese, seasoned breadcrumbs, and 1/2 cup of the grated Parmesan cheese. Season with salt and pepper.
Gently mix with your hands until just combined, being careful not to overmix. Roll the mixture into meatballs of your desired size.
Place the meatballs on a parchment-lined baking sheet and bake until partially cooked. (Note: The video does not specify a temperature or time, but 400°F for 10-12 minutes is a good starting point).
Pour the tomato sauce into a large, oven-safe skillet or baking dish. Arrange the partially cooked meatballs in the sauce.
Spoon some sauce over each meatball. Sprinkle with the remaining 1/4 cup of Parmesan cheese, then add dollops of the remaining 1/2 cup of ricotta cheese around the meatballs.
Return the skillet to the oven and bake until the meatballs are fully cooked and the sauce is hot and bubbly.
Garnish with fresh chopped basil before serving. These are great with pasta, garlic bread, or on a roll.
Store cooked meatballs in sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat or in the oven at 350°F for 15 minutes.
Ricotta adds moisture and creates a lighter, fluffier texture than traditional beef-only meatballs. It also keeps them tender during cooking.
Yes. Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5–10 minutes to cook time.
This recipe bakes them first, which is simpler and less messy than pan-browning. Baking gives even cooking without frequent turning.
Ricotta and Parmesan are core to the texture and flavor. Dairy-free substitutes won't replicate the same light, creamy result.
Bake until they reach 160°F internal temperature (about 20 minutes). They should feel firm but still tender when pressed.
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