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image of realistic top down mise en place shot of fresh whole milk ricotta cheese lean ground beef eggs panko breadcrumbs parmesan cheese fresh parsley garlic tomato sauce marinara pecorino romano italian sausage onion shallots red pepper flakes italian seasoning oregano fresh basil spinach arranged in clear glass bowls on white marble kitchen counter with rustic brown wooden spoons under soft diffuse daylight

The Secret to Truly Tender Ricotta Meatballs

These tender ricotta meatballs are a game-changer—fluffy, moist, and full of flavor. Made with whole milk ricotta, Parmesan, and fresh herbs, they bake in under 30 minutes and simmer in rich marinara sauce for the ultimate Italian comfort meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Simmer Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Meat & Binder
  • 1.5 lbs ground beef (85% lean)
  • 1 cup whole milk ricotta cheese drained of excess liquid
  • 1 large egg slightly beaten
  • 1/2 cup panko breadcrumbs or plain breadcrumbs
Cheeses
  • 1/2 cup Parmesan cheese finely grated
  • 1/4 cup Pecorino Romano cheese finely grated
Seasonings & Aromatics
  • 1/4 cup fresh parsley finely chopped
  • 4 garlic cloves minced
  • 1 tsp Italian seasoning dried
  • 1/2 tsp red pepper flakes optional
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
For Serving
  • 24-32 oz marinara sauce or homemade tomato sauce

Equipment

  • large mixing bowl,
  • Baking sheet
  • Wire Rack (optional)
  • Large pot or Dutch oven
  • - Measuring spoons
  • Ice Cream Scoop or Tablespoon

Method
 

  1. In a large mixing bowl, combine ricotta cheese, beaten egg, minced garlic, chopped parsley, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Mix gently until well combined.
  2. Stir in Parmesan and Pecorino Romano cheeses, followed by panko breadcrumbs. The mixture will be wet—this is perfect for tender meatballs.
  3. Add ground beef to the mixture. Using your hands, gently fold ingredients together until just combined. Do not overmix to avoid tough meatballs.
  4. Preheat oven to 400°F (200°C). Lightly grease a baking sheet. Using a scoop or spoon, form 1.5-inch meatballs and place them on the sheet, spacing slightly apart.
  5. Bake meatballs for 18-22 minutes, until browned and cooked through (internal temperature 165°F or 74°C).
  6. While meatballs bake, warm marinara sauce in a large pot or Dutch oven over low heat.
  7. Transfer baked meatballs to the warm sauce. Simmer gently for 10-15 minutes to infuse flavor and keep meatballs moist.
  8. Serve immediately over spaghetti, linguine, or with crusty bread. Garnish with extra Parmesan and fresh basil if desired.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 24gFat: 20gSaturated Fat: 9gCholesterol: 125mgSodium: 680mgPotassium: 290mgFiber: 1gSugar: 3gVitamin A: 420IUVitamin C: 2mgCalcium: 210mgIron: 2.8mg

Notes

Storage: Store cooked meatballs in sauce in the fridge for up to 4 days. Freeze for up to 3 months. Variations: Substitute ground turkey for beef, or add ground veal or Italian sausage for richer flavor. Use gluten-free breadcrumbs or rolled oats for a GF version.
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