Ricotta meatballs are a Southern Italian specialty made light and tender with ricotta cheese, Pecorino Romano, and fresh herbs, then simmered in a classic tomato sauce. Their delicate texture and herbal flavor make them a refined departure from traditional beef meatballs.
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In a large bowl, combine the ricotta cheese, breadcrumbs, grated Pecorino Romano cheese, chopped parsley, salt, and pepper.
Add the eggs to the bowl and mix everything together until well combined.
With your hands, roll the mixture into small, bite-sized balls.
To make the sauce, heat olive oil in a pot over medium heat. Add the minced garlic and sauté until fragrant.
Pour in the tomato puree, season with salt, and tear in a few fresh basil leaves. Stir to combine and let it come to a simmer.
Gently place the ricotta meatballs into the simmering tomato sauce.
Cover and cook for 10 minutes over low heat, allowing the meatballs to cook through and absorb the sauce.
Serve hot, garnished with additional fresh basil leaves.
Store cooked meatballs and sauce together in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
Ricotta meatballs are made primarily with ricotta cheese instead of meat, creating a much lighter, fluffier texture. They're simmered gently in tomato sauce rather than browned, which keeps them tender and delicate.
Yes. Prepare the meatball mixture and shape them up to 24 hours ahead, then refrigerate covered. Cook them directly in the tomato sauce when ready, adding a few extra minutes to the simmer time if cooking from cold.
No. These meatballs are simmered directly in the tomato sauce without browning first. This gentler method prevents them from breaking apart and keeps them light.
Parmigiano-Reggiano works well as a direct substitute with a slightly milder flavor. You can also use Grana Padano or a sharp Romano blend.
The meatballs are cooked through when they hold their shape firmly and a toothpick inserted into the center meets no resistance. They typically need 15–20 minutes simmering in the sauce.
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