Meatballs with Ricotta Cheese
These meatballs with ricotta cheese are my most famous recipe — the one that family and friends ask me to make again and again. I grew up making meatballs alongside my mom and grandmother, and while they always fried theirs, I’ve perfected this ricotta meatball recipe by baking instead. It’s less mess, foolproof every time, and the result is decadent, moist meatballs that practically melt in your mouth.
They’re also the easiest meatball recipe you’ll ever make — everything mixes in one bowl, and they can be prepped in advance or frozen for later. I almost always have a batch in my freezer because they’re such a crowd-pleaser, whether served with pasta, on their own with marinara, or tucked into sandwiches. These are the meatballs and ricotta recipe that’s become a true staple in my kitchen — simple, hearty, and always a hit.
If you love Italian comfort food, you might also enjoy my Italian Chicken Cutlets (crispy and perfect for weeknights), or a hearty Italian Steak that’s full of flavor. You can also browse all of my Italian Main Dishes for more dinner inspiration.
Table of Contents
Why You’ll Love This Recipe
- Tender and Moist: Ricotta keeps the meatballs soft and never dry.
- The Easiest Meatball Recipe You’ll Ever Make: Just mix, roll, and bake.
- Family-Approved: Tested countless times until it became a staple in my kitchen.
- Meal-Prep Friendly: Make ahead and freeze cooked or uncooked.
- Bold Flavor: Pecorino Romano adds a sharp, salty bite that sets these apart.
What Are Baked Ricotta Meatballs?
For me, baked ricotta meatballs (polpette al forno con ricotta) connect generations. I grew up making meatballs with my mom and grandmother—and we always fried them. Baking takes away the mess of frying but keeps all the tenderness and flavor thanks to ricotta and plenty of Pecorino Romano. These ricotta meatballs are the version I make again and again; they’re simple, hearty, and always a hit.
Ingredients
Meatloaf mix (ground beef, pork, and veal): The classic Italian blend that gives meatballs rich flavor and tenderness.
Garlic: Freshly minced garlic adds depth and aroma.
Whole Milk Ricotta cheese: Keeps the meatballs soft and moist — no dry meatballs here.
Parsley: Fresh parsley brightens the flavor.
Breadcrumbs: Help bind the meatballs and give them structure.
Eggs: Hold everything together.
Pecorino Romano cheese: Adds sharp, salty flavor that balances the richness of the ricotta.
Salt: Enhances every ingredient.
Marinara sauce: Simple, classic topping — use homemade or a high-quality store-bought sauce.
Extra virgin olive oil: A drizzle helps the meatballs brown while baking.
How to Make Meatballs with Ricotta Cheese
- Preheat the oven to 400°F. A hot oven helps the meatballs hold their shape and cook evenly.
- Mix the flavor base. In a large bowl, combine garlic, ricotta, parsley, breadcrumbs, Pecorino Romano, eggs, and salt. Stir until it comes together—this really is a quick “dump and mix.”
- Add the meatloaf mix. Gently combine with your hands. Don’t overmix; that’s the secret to tender meatballs.
- Shape the meatballs. Roll into 8 large meatballs (about 4 ounces each) and place on a parchment-lined baking sheet. A scoop keeps them the same size.
- Bake until cooked through. Drizzle lightly with olive oil and bake about 18 minutes.
- Top and serve. Plate the meatballs and spoon marinara over top. Optional: scoop a dollop of ricotta on top of the meatballs and garnish with fresh basil or parsley and extra Parmesan
Substitutions and Variations
- Meat: Beef and pork also work well if you don’t want to use the full meatloaf mix.
- Cheese: Pecorino Romano is my go-to for its bold, salty flavor, but Parmesan works if that’s what you have on hand.
- Size: Make smaller meatballs for appetizers, or keep them large for a main dish.
- Sauce: These are delicious with a homemade marinara, a rich vodka sauce, or even your favorite high-quality jarred sauce.
Expert Tips
- Use whole milk ricotta (not part-skim) and drain if it looks watery.
- Don’t overmix the meat—light mixing keeps the meatballs tender.
- Use a scoop for even sizing so they bake consistently.
- This recipe makes 8 large meatballs; plan for 1 per person with pasta, or 2 if they’re the main course.
- You can make these meatballs ahead of time—mix in the morning or the day before, keep in the refrigerator, then bring to room temperature before baking.
Storage and Freezing
These baked ricotta meatballs are perfect for make ahead cooking and storing. I often mix them in the morning or even the day before, then keep them covered in the refrigerator until I’m ready to cook. Just bring them to room temperature before baking so they cook evenly. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them either cooked or uncooked. Cooked meatballs should be cooled completely before freezing in a sealed container or freezer bag, then reheated gently in the oven or simmered in marinara sauce. Uncooked meatballs can be shaped, placed on a parchment-lined baking sheet, frozen until solid, and then transferred to a freezer bag. They can be baked from frozen — just add 5 to 7 minutes to the cook time.
FAQ’s
I use 400°F—you’ll get light browning and even cooking. 350°F works but takes longer and won’t brown as much.
Large 4 oz meatballs take about 18 minutes. If you make smaller ones, check them at 12–15 minutes.
Ricotta softens and becomes creamy; it doesn’t melt like mozzarella. In meatballs, it keeps the interior moist and tender.
For me, it’s ricotta for tenderness and Pecorino Romano for bold, salty flavor—this combination makes the best ricotta meatball.
More Easy Italian Recipes to Try
- Lemon Spaghetti — bright and fresh, perfect when you want a pasta that feels light.
- Smoked Salmon Pasta — creamy and elegant, but surprisingly simple to make.
- Creamy Lobster Pasta — restaurant-worthy comfort food you can make at home.
Meatballs with Ricotta Cheese
Equipment
- mixing bowls
- large baking sheet
- parchment paper
Ingredients
- 2 lbs meatloaf mix (ground beef, veal, pork)
- 4 garlic cloves minced
- 1 cup ricotta cheese plus more for serving
- 1/4 cup chopped parsley
- 1 cup breadcrumbs
- 2 eggs beaten
- 1 cup Pecorino Romano plus more for serving
- 1 1/2 tsp salt
- 3 cups Marinara sauce for serving
- Extra virgin olive oil for drizzling
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine the garlic, ricotta, parsley, breadcrumbs, Parmesan, eggs, and salt. Stir until combined.
- Add the meat and gently mix with your hands until just combined — do not overmix.
- Using a scooper or large spoon, roll the meatballs to your desired size and place on a parchment-lined baking sheet. Drizzle lightly with olive oil.
- Bake for 15-18 minutes, or until cooked through.
- Plate the cooked meatballs and cover with marinara sauce. Optional: top with an extra dollop of ricotta, a sprinkle of Pecorino, and fresh basil or parsley.
Notes
- This recipe makes about 8 large meatballs, each ~4 oz (¼ pound).
- For best results, use high-quality whole milk ricotta and drain excess liquid if needed.
- Do not overmix the meat mixture — this keeps the meatballs tender.
- Use a cookie scoop for even-sized meatballs that cook consistently.
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These meatballs freeze beautifully:
- Cooked: Let cool completely, then freeze in a freezer-safe bag or container with or without sauce. Reheat gently in the oven or simmer in sauce.
- Uncooked: Form the meatballs, place them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 5–7 minutes to the cook time.
