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.
- Add the meatloaf mix.
Place the ground beef, pork, and veal mixture into a large mixing bowl.
- Combine everything.
Add the minced garlic, ricotta cheese, chopped parsley, breadcrumbs, Pecorino Romano, beaten eggs, and salt. Gently combine with your hands until just mixed — 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.
- 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 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, add the ground beef, pork, and veal mixture(meatloaf mix).
- Add the minced garlic, ricotta cheese, chopped parsley, breadcrumbs, Pecorino Romano, beaten eggs, and salt. Gently combine with your hands until just mixed — don’t overmix; that’s the secret to tender meatballs.
- 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 5-6 ounces each (approximately).
- 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.
Cookie scoop. The video shows a much larger meatball right?
Great catch — thank you! The scooper mention was an error. The written recipe calls for large meatballs (about 4 ounces each), and that’s what the 18-minute bake time is adjusted for. If you prefer smaller meatballs, you could definitely use an ice cream scooper (around 1 ½ ounces each) — just bake them for about 12–15 minutes instead. Thank you~
What individual measurement of the pork, beef & veal to create the meatloaf mix please?
Hi! A traditional meatloaf mix is typically equal parts beef, pork, and veal, which is also how most grocery store butchers prepare it. For 1 pound total, that’s about ⅓ pound of each. This balance gives you the best mix of flavor, tenderness, and texture.
Hi Jenn,
Is it a Total of 1pound or 2 total pounds of meat for this recipe
Thank You
Al
Hi! It’s 2 pounds total. Jenn
I just made these but haven’t cooked them yet.
can they be cooked in a pot of marinara instead of oven?
Hi! I recommend baking them in the oven so they cook through evenly and hold their shape. After baking, you can simmer them in marinara for a few minutes if you’d like them extra saucy, which is what I do.
The list of ingredients calls for Romano, but the instructions say Parmesan. Does it matter? Thank you!!
Hi Marie. The recipe calls for Pecorino Romano cheese, which I love using in meatballs for its sharp, salty flavor. You can definitely swap in a high-quality Italian Parmesan cheese (Parmigiano-Reggiano) if that’s what you have on hand. Pecorino Romano is made from sheep’s milk, while Parmesan is cow’s milk, so the flavor profile will be a little different — Pecorino is bolder, Parmesan is nuttier and more mellow — but both are delicious. Hope that helps! Thank you~
hi are the bread crumbs plain or seasoned what brand do you recommend
Hi Lucille. I use Progresso Italian seasoned breadcrumbs. Please let us know if you have any other questions!
Just made them today. Absolutely delicious!! My husband kept going back for more even though I made them big enough for a meal. So delicious this recipe is def a keeper. Thanks so much!
Hi Betty!
That makes me so happy to hear — thank you for taking the time to share this! Messages like yours are exactly why I keep creating and sharing recipes. I’m so glad you and your husband loved the meatballs!
What kind of marinara sauce do you use?
Hi Ashley,
Great question! I usually go for a marinara that has simple, clean ingredients — nothing overly sweet or processed. My go-tos are Carbone, Lucini and Rao’s at the moment. All three have a nice balance of flavor and work beautifully in this recipe.
If my family can’t eat pork can I just make it with ground beef?
Yes, you can definitely make it with ground beef! You’ll just lose a bit of the rich flavor that comes from the mix of pork and veal, but it will still turn out delicious.
Could you make these without egg? Any substitute? Love the addition of ricotta! Thank you for sharing!
Thanks so much for asking! I haven’t personally tested these meatballs without egg, so I’m not able to recommend a substitute right now. I’ll keep this in mind for a future update, and if you try it, I’d love your feedback. – Jenn
Your recipe looked so interesting I had to try it. My husband wasn’t so excited because he said he liked the ones from our favorite Italian market. I made them anyway and he LOVED them. This recipe will definitely be in our meal rotation.
Cathy, thank you—this means so much. Winning over someone’s loyalty to their favorite Italian market is the highest compliment. I’m honored these made it into your meal rotation. – Jenn
Great recipe, the family loved it! My only correction would be, because of all the ingredients it actually comes out to more than 4 oz per meatball to make 8. For me it was about 6.6 oz.
Thank you so much for your feedback—I really appreciate it. I’ll keep this in mind for a future update to the post, and I’m glad to hear your family loved the recipe!
Can I use ground turkey in this recipe? I don’t eat veal & pork.
Hi Ann Marie. Yes, you can absolutely use ground turkey instead of the meatloaf mix. I’d recommend a darker turkey blend (around 93–94% lean rather than extra-lean) so the meatballs stay moist and flavorful. You can keep the ricotta amount the same; if the mixture feels very soft, just chill it for a bit or add an extra Tablespoon or two of breadcrumbs. I haven’t tested this version yet, so if you try it I’d love to hear how it turns out! ~Jenn
Been making meatballs the same way for years. My Gram is Italian and taught us all how to make them, no measurements, just smell. I was unsure on this recipe it lacked so much, but let me tell ya ! it’s absolutely delicious, absolutely! the only thing I did differently is use the entire contents of the ricotta and added some onion and garlic powder, that’s just who I am, but this recipe is outstanding!
Hi Shelbie,
Your comment made me smile because that’s exactly how we made meatballs growing up too – my Italian grandmother never measured anything. We’d just mix everything together and smell the bowl to make sure there was plenty of garlic, parsley, and Parmesan. I love that you have your own family way of doing things and added your touch with the extra ricotta and seasonings. Thank you for sharing your story and for the kind words about the recipe – it means so much to me.
Just made these tonight with my red pepper sauce. These meatballs are out of this world delicious! Thank you so much for posting this recipe! This recipe is a keeper!
Hi Ron,
I’m so happy to hear you loved the meatballs – that absolutely makes my day. Serving them with your red pepper sauce sounds incredible. Thank you so much for trying the recipe and for taking the time to come back and leave a review. I really appreciate the feedback!
Incredibly easy, clean and Delicious. My wis the Meatball Queen. She’s been dethroned by her husband. I am amazed that she complements the meatballs every time I make them. Thank you for sharing your recipe. Thank you so much 💓
Hi JoJo, Thank you so much. I love hearing that your wife, the “Meatball Queen,” approves! That is such a huge compliment. I’m so happy this recipe has become one your family enjoys again and again. Thank you for taking the time to share that with me — it truly means a lot. ❤️