Ricotta Meatballs Recipe - Easy Italian Dinner Idea the Whole Family Loves

Who says weeknight dinners have to be boring? Enter Easy Ricotta Meatballs—the kind of tender, flavorful bites that make everyone at the table smile (and maybe even fight over the last one). Whether you’re sliding them into a sub roll, tossing them with pasta, or keeping it light with a crisp side salad, these meatballs turn any meal into a little Italian celebration. Bonus: they’re versatile enough to cook on the stove top, in a crock pot, or baked in the oven—yep, two different ways. Make-ahead? Check. Freezer-friendly? Double check.

Let’s talk meat. While a simple mix of ground beef works beautifully, combining ground chuck, pork, sausage, and even veal takes your classic meatball meal to next-level deliciousness. And don’t skimp on the Parmesan—grating it fresh from a wedge brings that perfect salty punch that store-bought can’t touch. FYI, a little care here = a huge flavor payoff.

These meatballs aren’t just for special occasions. They’re ideal for meatball quick meals or tossing into Italian meatballs meals that the family will devour without complaints. Looking for lighter options? They pair surprisingly well with chicken too—yes, even in chicken meatballs dinner meals. And let’s be real: who doesn’t love a dish that fits seamlessly into 15 minute meals dinners when life gets crazy?

Whether you’re hunting for beef dinner inspiration, exploring hearty beef dishes, or stocking your recipe box with reliable ground beef recipes, these ricotta-packed meatballs deliver every single time. Tender, cheesy, and ridiculously easy—these bites prove that dinner can be comforting, impressive, and quick all at once.

Ricotta Meatballs Recipe - Easy Italian Dinner Idea the Whole Family Loves

Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes

Servings: 43 meatballs | Category: Dinner, Main Dish | Author: Aleda

These ricotta-stuffed meatballs are incredibly versatile—you can cook them on the stove, bake them in the oven, or let them slow-cook in a Crock Pot. They’re packed with flavor and pair beautifully with pasta, tucked into a sub, or alongside a crisp salad.

Ingredients

For the Sauce:

• 32 oz marinara sauce
• ½ cup olive oil, divided

Herb Ricotta Mixture:

• 15 oz ricotta cheese
• 1 tsp minced garlic
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried parsley

Meatballs:

• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 egg, lightly beaten
• ½ cup half-and-half (or substitute with cream)
• ½ cup Italian breadcrumbs
• ½ cup grated Parmesan cheese
• 1/3 cup chopped fresh parsley, plus more for garnish
• 1 tsp Italian seasoning
• 1 tsp mustard powder
• 1 tsp salt
• ½ tsp black pepper
• 1 lb ground chuck (80% lean)
• ½ lb ground pork (or swap for sausage or veal)

Instructions

1. Start by mixing together the herb ricotta ingredients and set aside.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute. Remove from heat and allow to cool.
3. In a large mixing bowl, whisk together the egg, half-and-half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the prepared herb ricotta mixture. Fold in the cooled onion and garlic.
4. Season the ground meat with salt and pepper. Add it to the bowl and gently mix with your hands until evenly combined—be careful not to overmix, or the meatballs will get tough.
5. Shape the mixture into 1½-inch meatballs and chill in the fridge for 15 minutes.
6. Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, making sure there’s space between each one. Cook about 1½ minutes per side. Remove with tongs and set aside.
7. Pour the marinara sauce into the skillet, scraping up any browned bits. To prevent the sauce from getting too thick, stir in ¼ cup (or more as needed) of water.
8. Nestle the meatballs into the sauce and spoon sauce over the tops. Partially cover and simmer for 30 minutes. During the last 15 minutes, use a small scoop to dollop the remaining herb ricotta on top so it melts into the sauce.
9. Sprinkle with extra parsley and serve hot.

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