Comments on: Meatballs with Ricotta Cheese

By: Jenn Laprade

Jenn Laprade — Thu, 14 May 2026 11:23:30 +0000

In reply to San. Thank you so much for sharing this, San! I really appreciate you coming back to let us know how it worked for you — I know this will be helpful for other readers looking for an egg-free option.

By: Jenn Laprade

Jenn Laprade — Thu, 14 May 2026 11:13:44 +0000

In reply to Nina. Nina, I’m so happy you loved the meatballs and that everyone enjoyed them. Thank you for taking the time to leave a review here! ~Jenn

By: Jenn Laprade

Jenn Laprade — Thu, 14 May 2026 11:10:41 +0000

In reply to Twyla Laakso. Twyla, this means so much to me. Thank you for taking the time to share all of this! I’m so happy you loved them, and I love hearing how you adjusted the recipe with what you had. That’s exactly how home cooking should be. Hope you enjoy the Sunday Sauce just as much! ❤️

By: Evan

Evan — Thu, 14 May 2026 06:01:26 +0000

In reply to Jenn Laprade. That's so funny. It was La Dolce Vita in the Little Italy neighborhood. I can't speak for the rest of their food because I was traveling alone and that was the only thing I ordered there. Just made the recipe for the second time tonight and it was delicious yet again!

By: San

San — Fri, 08 May 2026 17:52:37 +0000

In reply to AJ.

I just made them without eggs and they turned out fabulous so just omit the eggs. The ricotta provides enough moisture and is a great binder too.

By: Nina

Nina — Mon, 04 May 2026 04:49:36 +0000

It was excellent, moist and tender and everyone loved them!

By: Twyla Laakso

Twyla Laakso — Thu, 30 Apr 2026 01:11:38 +0000

OMG! I just made these and I am forevermore spoiled for any but these❤️.Absolutely delicious!!
I thought I had all the ingredients to make the recipe exactly as you have it, but sadly I did not. So I improvised just a wee bit. I had double of everything except ricotta, so I used the 1 cup I had, but because I was now having less moisture in the mix I cut back the breadcrumbs by 1/2 cup.
I made 5 oz meatballs, and baked them in a 375 convection oven using a temp probe to 158 degrees. Safe is 160, but residual always adds 5 degrees or so.
THESE ARE HANDS DOWN THE MOST DELICIOUS MEATBALLS EVER!!
Thank you so much.
I am SO happy to have found you! On Sunday I am making the Sunday sauce.
🤗

By: Jenn Laprade

Jenn Laprade — Tue, 28 Apr 2026 16:39:51 +0000

In reply to Derek.

What a beautiful way to celebrate your anniversary!
I have not personally tested these with gluten-free breadcrumbs, but I know many people use them successfully in meatballs, and I don’t foresee an issue here. Gluten-free breadcrumbs can sometimes absorb a little more moisture, but with the ricotta in this recipe, I think they should still stay nice and tender.
I’d start with about 3/4 of the breadcrumb amount and see how the mixture feels. It should hold together but still stay soft. If you have time, bake one small test meatball first—if it holds together nicely and doesn’t feel dry, you’re good to go. If it feels too soft or starts falling apart, go ahead and add the rest of the breadcrumbs.
If you don’t have time to test one, I’d just use the full amount.
I hope they turn out amazing for you and your wife—happy anniversary!

By: Derek

Derek — Mon, 27 Apr 2026 23:43:15 +0000

Attempting to make these for my wife for our 15 yr anniversary tomorrow. She is Gluten free so I am using gluten free breadcrumbs. Do you forsee any issues going in that direction?

By: Jenn Laprade

Jenn Laprade — Mon, 27 Apr 2026 18:50:22 +0000

In reply to Mary. Hi Mary, yes, you can definitely bake them a few minutes less than the recommended time and then finish them gently in a pot of sauce. I love doing this sometimes because it makes them even more tender and lets them soak up some of the sauce. Just keep the sauce at a low simmer and avoid stirring too much so the meatballs hold together.