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–+ servings

Meatballs with Ricotta Cheese

Moist, tender, and flavorful, these baked ricotta meatballs are an easy Italian-inspired recipe made with a beef, pork, and veal mix. They bake in the oven (no frying required!) and freeze beautifully for a make-ahead meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 398 kcal

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 ~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.
  • 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.

Nutrition

Serving: 1gCalories: 398kcalCarbohydrates: 33gProtein: 26gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 133mgSodium: 1683mgPotassium: 756mgFiber: 4gSugar: 9gVitamin A: 1388IUVitamin C: 14mgCalcium: 520mgIron: 4mg
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