These Ricotta Meatballs in Tomato Sauce are the best of the best! They’re soft, juicy, and so cloud-like on the inside that you won’t even need a knife to cut them. Aside from the ricotta cheese, they’re made with simple ingredients but we amp up the flavor with sautéed onions and garlic and plenty of parm. Braised in a rich, quick-to-make tomato sauce, they’re nothing short of extraordinary.
The Quick Scoop
- What are we making: Ricotta-filled, tender meatballs that are quickly browned under the broiler, then braised in a simple tomato sauce until melt-in-your-mouth tender.
- Why we love it: Aside from being incredibly flavorful, the texture of these meatballs is unlike anything you’ve ever tried. We use a full cup of whole-milk ricotta so they’re soft, juicy, and almost cloud-like on the inside — you won’t even need a knife to cut them.
- How to make it: The meatballs are made with lean ground beef, a classic panade, ricotta cheese, dried oregano, and sautéed onions and garlic. While the meatballs brown under the broiler, make a quick homemade tomato sauce (or use your favorite jarred marinara). Then braise the meatballs in the sauce until fork-tender and irresistibly flavorful.
The Longer Scoop
My heart will always belong with these much-loved classic Italian Meatballs, but we are huge meatball lovers in this household so it was time to share a new version. Enter this slightly adapted recipe from Ottolenghi’s cookbook SIMPLE.
I’ve made meatballs with ricotta before—they were fine, but nothing special. When I saw that his recipe called for a whopping cup of ricotta for just one pound of meat, I couldn’t resist trying them. Spoiler alert: they are really good. I like to think of these as the softer, cozier cousin to my more traditional meatballs.
To make them a little simpler than the original, I made a few tweaks. Broiling the meatballs (instead of pan-frying) cuts down on both time and cleanup. Using dried oregano instead of fresh keeps it pantry-friendly. I also double the amount of canned tomatoes for a richer, more flavorful sauce.
Simmered gently in the tomato sauce, these meatballs are pure comfort food, made simple enough for any weeknight. Serve them over pasta, tucked into crusty bread, or simply spooned over creamy ricotta with a drizzle of sauce and a shower of Parmesan. However you enjoy them, they’ll steal the show every time.
Love Meatballs? Try This Too!
For more delicious meatball recipes be sure to try my Greek chicken meatballs, Albondigas Guisadas (Stewed Meatballs), or this cozy and comforting Italian Wedding Soup. I wasn’t kidding when I said we love meatballs!
Notes On Key Ingredients
- Ground beef: Like the original recipe, I stick to all ground beef, but a mix of beef and pork also works beautifully.
- Ricotta cheese: The key to the meatball’s pillowy texture. If your ricotta seems very wet, drain it well to remove the excess moisture.
- Breadcrumbs: I highly recommend you use fresh breadcrumbs for this recipe. I have tested these meatballs with both dried and fresh breadcrumbs, and fresh yields a much softer, juicier meatball. For fresh breadcrumbs all you need is a few slices of crustless white bread (I used bread from an Italian loaf). Then, you can tear the bread slices into large pieces and pulse in a food processor to make coarse crumbs. If using panko or dried breadcrumbs, soak them in milk for 10 minutes before adding to the mixture. Use a fork to further smush the bread into the milk. You want to make sure all of the breadcrumbs are soaked.
TIP: If you can’t use fresh breadcrumbs, go ahead and use 3/4 cup of panko but let them soak with the ricotta cheese plus 2 tablespoons milk or water for 10 minutes before adding to the meat mixture. I would avoid using dried, Italian-style breadcrumbs which are too “sandy” for meatballs.
- Parmigiano Cheese: In my humble opinion, Parmigiano is an essential ingredient in any Italian-style meatball. Not only does it add a lot of flavor, but it also makes the meatballs creamier and softer.
- Eggs – The sole purpose of adding eggs to the mixture is for binding, not for moisture. To keep the meatballs light and airy, we use one egg and one egg yolk.
- Onion and Garlic: As per the original recipe, we sauté some onion and garlic to add to the meat mixture. Ricotta can be rather mild, so this addition keeps the meatballs extra flavorful.
- Tomato sauce: For this recipe, the partially-cooked meatballs will finish cooking in a very simple tomato sauce. This final braise makes them even more fork-tender and incredibly delicious. To make it, you will need canned tomatoes, chicken broth, dried oregano, and sautéed onions and garlic.
Step-by-Step: How to Make Ricotta Meatballs
- Make the sauce. In a large, deep skillet that has a lid, sauté the onion and garlic until soft. Transfer about half of the sautéed onions and garlic to a large mixing bowl and set aside for the meatballs. Pour the canned tomatoes and chicken broth over the remaining onion mixture in the pan. Add dried oregano and season with salt and pepper. Let simmer gently while you prepare and bake the meatballs.
- Mix the meatballs. To the bowl with sautéed onions and garlic, add all of the meatball ingredients. Use your hands or a large spatula to gently combine. Don’t over-mix.
- Roll the meatballs. Rub your hands with a bit of olive oil and shape meat mixture into equally-sized balls (for 1 1/2 pounds of meat, you should have 17-18 meatballs). Place meatballs on a baking sheet. TIP: If the mixture feels too soft when shaping the meatballs, add a bit more breadcrumbs, or chill for 30 minutes.
- Bake. Transfer meatballs to oven and bake for 5 minutes. Switch on the broiler and broil until the tops start browning, about 5 to 6 minutes (If your broiler is very hot, the meatballs might brown much quicker so keep an eye on them). Note that the meatballs will not be fully cooked but they will continue cooking in the sauce. If you prefer not to braise the meatballs in sauce, see section below.
- Braise in tomato sauce. Place the baked meatballs in the tomato sauce, add remaining broth and partially cover the pan. Simmer until the sauce has thickened and the meat is cooked through, about 25 minutes.
Do I Have To Braise The Meatballs in Tomato Sauce?
Braising the partially cooked meatballs in tomato sauce makes them even more tender. That said, these fork-tender beef ricotta meatballs will be just as delicious if you’d like to fully cook them in the oven. From there, you can serve with sauce on the side, or enjoy as is!
To fully cook the meatballs in the oven:
- Preheat oven to 450ºF.
- Bake the meatballs until fully cooked through, 25 to 35 minutes, or until the internal temperature reaches 165ºF.
Expert Tips To Make The Best Meatballs
I mention most of these tips throughout the post but they deserve a second mention in case you skip through some parts.
- Be gentle when shaping the meatballs. Don’t pack them too tightly or they’ll turn out dense and tough.
- Oil your hands. The first few meatballs will roll nicely but then you’ll notice the mixture will start to stick to your hands. To prevent this, oil your hands lightly every few meatballs.
- Keep everything cold. If the meatball mixture gets too hot, the fat will start melting and breaking down. This makes it hard to shape the meatballs, plus they won’t be as juicy. If necessary, chill the mixture for 15 minutes or so before shaping the meatballs.
- Make double or triple batches. Meatballs are a perfect make-ahead dish. They freeze beautifully on their own or in a sauce so making extra for future meals is a really good idea.
Frequently Asked Questions
A mix of ground beef and pork or veal works just as well. If using turkey or chicken, roll smaller meatballs so theyvhold their shape.
Absolutely! Use white gluten-free bread to make your own breadcrumbs, or use store-bought, gluten-free breadcrumbs.
For this recipe we do a combination of baking and broiling the meatballs before adding them to the sauce. This step adds great flavor and helps them hold their shape, but you can add them straight to the sauce and braise until fully cooked (165ºF internally).
How To Serve
Sure, spaghetti and meatballs is a classic, and it’s almost always what my family craves. But there are so many other ways to enjoy them:
- In a sub or slider: Layer into crusty rolls with melty mozzarella for the ultimate comfort sandwich.
- With polenta: Creamy polenta and saucy meatballs make the coziest combo.
- Greens: Go the Italian way and enjoy your meatballs over braised greens or a salad, with lots of crusty bread for dunking. Yum!
- As an appetizer: Serve warm with toasted bread for scooping up the sauce.
Freezing Tips For Make Ahead Meatballs
Like just about all meatballs, these ricotta meatballs are meal-prep magic. They freeze beautifully and reheat perfectly.
If making meatballs for freezing ahead of time, it is best to fully cook them first and freeze without sauce.
- To freeze: Let the cooked meatballs cool completely. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag or container for up to 3 months.
- To reheat: Let thaw in the refrigerator overnight, then simmer gently in tomato sauce or bake in a 350°F oven until warmed through.
- To reheat from frozen: Add directly to a pot of sauce and simmer gently until warmed through, about 35 minutes.
Did you try this recipe?
Let us know your thoughts on these Ricotta Meatballs in Tomato Sauce by leaving a star rating below!
Thank you!~Sandra
Ricotta Meatballs in Tomato Sauce
Ingredients
- 3 tablespoons olive oil, plus a little more for brushing baking sheet
- 1 large onion, diced (about 2 cups)
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 28-ounce can chopped tomatoes (I use whole tomatoes and crush with my hands)
- 3 teaspoons dried oregano, divided
- 1 1/2 cups chicken broth, divided
- 1½ lbs ground beef
- 2 cups fresh breadcrumbs (see notes)
- 1 cup (250g) ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg, plus 1 egg yolk, lightly beaten
Instructions
- In a large, deep skillet that has a lid, heat the olive oil over medium-high heat. Add the onion and 1/2 teaspoon salt and cook until soft, about 7 minutes. Add the garlic and cook for 1 minute. Transfer about half of the sautéed onions and garlic to a large mixing bowl and set aside for the meatballs.
- Pour the canned tomatoes, 1 teaspoon dried oregano, and 1 cup of chicken broth over the remaining onion mixture in the pan. Season with a pinch of salt and black pepper. Reduce heat to medium-low and partially cover the pan. Let simmer gently for 10 to 15 minutes, stirring occasionally while you prepare and bake the meatballs.
- Adjust an oven rack to the top third of oven; preheat oven to 450°. Line a baking sheet with foil and brush lightly with olive oil. (Foil makes for easy clean-up but you can also omit it and brush a non-stick baking sheet with olive oil. You don't want to use parchment paper because the meatballs will be broiled for a few minutes and the paper could burn.)
- To the bowl with reserved onions and garlic, add the ground beef, breadcrumbs, ricotta, parmesan, beaten eggs, and remaining 2 teaspoons dried oregano. Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Use your hands to gently combine. Don't over-mix.
- Rub your hands with a bit of water or olive oil and shape meat mixture into equally-sized balls that are approximately 2 inches in diameter (for 1 1/2 pounds of meat, you should have 17-18 meatballs). Place on prepared baking sheet.
- Bake the meatballs for 5 minutes, then switch on the broiler and broil until the tops start browning, about 5 to 6 minutes (if your broiler is very hot, the meatballs might brown much quicker so keep an eye on them). The meatballs will be undercooked because they will continue cooking in the sauce. (See notes if you prefer not to braise the meatballs in sauce.)
- Place the meatballs in the tomato sauce, add remaining 1/2 cup broth and cover the pan. Simmer very gently until the sauce is thickened and the meat is cooked through, about 20 to 25 minutes. Taste and adjust seasoning with a little more salt, if needed. Serve with salad, pasta, polenta, or with crusty bread and parmesan cheese on the side.
Notes
- Breadcrumbs: I highly recommend you use fresh breadcrumbs for this recipe. I have tested these meatballs with both dried and fresh breadcrumbs, and fresh yields a much softer, juicier meatball. For fresh breadcrumbs all you need is a few slices of crustless white bread (I used bread from an Italian loaf). Then, you can tear the bread slices into large pieces and pulse in a food processor to make coarse crumbs. TIP: If you can’t use fresh breadcrumbs, go ahead and use 3/4 cup of panko but let them soak with the ricotta cheese plus 2 tablespoons milk or water for 10 minutes before adding to the meat mixture. I would avoid using dried, Italian-style breadcrumbs which are too “sandy” for meatballs.
- If the mixture feels too soft while rolling the meatballs, add a bit more breadcrumbs, or chill for 30 minutes.
- To fully cook meatballs in the oven: Preheat oven to 425°F. Place meatballs on a parchment-lined baking sheet and bake until cooked through, 30–35 minutes, or until internal temperature reaches 165°F.
- To store: The meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Join the Conversation