There’s something magical about biting into a meatball that’s unbelievably tender, rich with flavor, and coated in a luscious marinara sauce. These Ricotta Meatballs are not your average dinner—they’re a game-changer. Creamy ricotta infuses them with an irresistible softness, while a perfect blend of beef and Italian sausage brings deep, savory richness. Whether you’re serving them over pasta, nestled in a sub, or paired with crusty garlic bread, these meatballs will quickly become a staple in your kitchen.

What sets these meatballs apart? It’s all about the ricotta. This secret ingredient ensures they stay incredibly moist and tender, preventing that dreaded dense, dry texture. Plus, the combination of fresh herbs, Parmesan, and a slow-simmered marinara sauce takes the flavor to another level. Once you try them, you’ll never go back to ordinary meatballs again.

Why You’ll Love This Recipe

Melt-in-your-mouth texture – Thanks to the ricotta, these meatballs stay incredibly soft.
Packed with flavor – The mix of beef, Italian sausage, garlic, herbs, and Parmesan creates depth in every bite.
Versatile – Serve them with pasta, as a sandwich filling, or on their own with a side of creamy polenta.
Make-ahead friendly – Prep them in advance and freeze for easy weeknight meals.

Ingredients You’ll Need

Ground beef & Italian sausage – The perfect blend for juicy, flavorful meatballs.
Ricotta cheese – Adds moisture and a creamy texture.
Parmesan cheese – For a sharp, nutty depth of flavor.
Egg – Binds everything together.
Onion & garlic – Essential aromatics that infuse every bite with flavor.
Italian breadcrumbs – Helps hold the mixture together.
Fresh parsley & dried oregano – Herbs add brightness and depth.
Salt & pepper – To season perfectly.
Marinara sauce ingredients – Crushed tomatoes, onion, garlic, brown sugar, heavy cream, and Italian seasoning.

Step-by-Step Instructions

Preheat & Prepare – If baking, set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix the Meatball Ingredients – In a large bowl, combine ground beef, Italian sausage, ricotta, Parmesan, egg, grated onion, garlic, breadcrumbs, parsley, oregano, salt, and pepper. Mix just until combined.
Form the Meatballs – Use a cookie scoop or your hands to roll 1½-inch meatballs. Place them on the baking sheet.
Cook the Meatballs – Bake for 20-25 minutes or air fry at 375°F for 10-12 minutes, shaking halfway through.
Make the Marinara Sauce – In a skillet, sauté onion in olive oil until soft. Add garlic and cook until fragrant. Stir in crushed tomatoes, brown sugar, heavy cream, Italian seasoning, salt, and pepper. Simmer for 10-15 minutes.
Combine & Simmer – Add the cooked meatballs to the sauce, spoon some sauce over them, and let them simmer for 10 minutes. Optionally, dollop extra ricotta on top.
Serve & Enjoy – Garnish with fresh parsley and serve over pasta, with crusty bread, or on their own.

Variations

Spicy Kick – Use hot Italian sausage and add red pepper flakes to the sauce.
Lighter Version – Swap beef and sausage for ground turkey or chicken.
Cheesy Surprise – Stuff each meatball with a cube of mozzarella before cooking.
Herb Swap – Use fresh basil instead of parsley for a different flavor twist.

Storage & Reheating

Refrigerate – Store leftovers in an airtight container for up to 4 days.
Freeze – Freeze uncooked or cooked meatballs for up to 3 months. Reheat in the oven or stovetop.
Reheat – Simmer in sauce over low heat until warmed through.

Frequently Asked Questions

1. Can I make these meatballs without ricotta?
Yes, but they won’t be as tender. Substitute with cottage cheese or Greek yogurt for a similar effect.

2. Can I cook the meatballs directly in the sauce?
Absolutely! Just let them simmer gently for about 30 minutes until fully cooked.

3. What’s the best way to serve these meatballs?
Over spaghetti, in a hoagie roll for a meatball sub, or with polenta for a comforting meal.

The Goods

Ricotta Meatballs

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These tender, flavorful meatballs are made with a combination of ground beef, Italian sausage, and creamy ricotta cheese. Simmered in a rich marinara sauce, they’re perfect served over pasta or with crusty bread for a satisfying meal.

Course Dinner

Cuisine American

Recipes

For the Meatballs:

1 lb lean ground beef
1 lb Italian sausage mild or spicy
1 cup ricotta cheese
½ cup freshly grated Parmesan cheese
1 large egg
1 medium onion finely chopped or grated
3 cloves garlic minced
½ cup Italian breadcrumbs
¼ cup fresh parsley chopped
1 teaspoon dried oregano
Salt and pepper to taste

For the Marinara Sauce:

2 tablespoons olive oil
1 small onion finely chopped
3 cloves garlic minced
1 28-ounce can crushed tomatoes
1 tablespoon brown sugar
½ cup heavy cream
1 tablespoon Italian seasoning
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Prepare the Meatballs

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, Italian sausage, ricotta cheese, Parmesan cheese, egg, onion, garlic, breadcrumbs, parsley, oregano, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
Using your hands or a cookie scoop, shape the mixture into meatballs about 1½ inches in diameter. Place them on a parchment-lined baking sheet.
Bake for 20-25 minutes, or until browned and cooked through. Alternatively, air fry at 375°F for 10-12 minutes, shaking the basket halfway through.

Make the Marinara Sauce

While the meatballs cook, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the crushed tomatoes, brown sugar, heavy cream, and Italian seasoning. Season with salt and pepper to taste.
Bring the sauce to a gentle simmer and let it cook for 10-15 minutes, allowing the flavors to meld.

Simmer the Meatballs in the Sauce

Once the meatballs are done, carefully transfer them to the simmering marinara sauce.
Spoon the sauce over the meatballs to coat them evenly. Let them simmer for an additional 10 minutes to absorb the flavors.
If desired, add small dollops of extra ricotta cheese on top and let them melt slightly.

Serve and Enjoy

Garnish with fresh chopped parsley.
Serve the meatballs on their own, over pasta, or with crusty bread on the side.

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