THIS POST IS SPONSORED BY
Staub, who I am thrilled to partner & share with you throughout 2021! Staub’s 13-inch Double-Handle Fry Pan is the ultimate cookware for holiday entertaining – a must-have for any hostess with the most! All thoughts & opinions are my own.
Perfected Over 10+ Years, The Best Italian Meatball Recipe…Ever!
As one of the first things I ever taught myself to cook all the way back in college, meatballs hold a very special place in my heart. It’s a recipe I’ve tweaked & perfected over the past 10+ years & I’m so excited to finally share my Best-Ever Italian Meatball recipe with you!
If you ask me, serving someone a plate of spaghetti & homemade Italian meatballs is the ultimate expression of love. Coincidentally, I ended up marrying someone whose favorite food is meatballs (…or maybe it’s not so coincidental, you be the judge! *wink!*). Chris has enjoyed taste-testing these meatballs almost just as much as I’ve enjoyed tweaking this recipe over the years. In the past year or so, I finally got them to a spot where they’re just right on every level – flavor, texture, & ease. Chris agrees – they’re the absolute best Italian-style meatballs.
What’s the secret to good meatballs?
My approach to preparing homemade meatballs has evolved quite a bit over the years, thanks in part to the influence of a few of my favorite chefs, like Anne Burrell, Tyler Florence, & Alison Roman. (Simply growing & improving as a cook since my college days doesn’t hurt either!)
There are a few small tweaks to ingredients & technique that make humble meatballs extra-special. This Italian meatball recipe uses a generous amount of fresh aromatics & ricotta-soaked breadcrumbs to create the best texture – seriously light & melt-in-your-mouth tender. The meatballs bake, broil, & finish with a quick simmer in my go-to simple tomato sauce, resulting in perfectly juicy meatballs that taste super-rich yet incredibly fresh & full-flavored all at once. It’s kind of crazy how good they are!
Needless to say, I’m really excited to finally publish this recipe here on PWWB. To add to the fun, we’re sharing it in partnership with our friends at Staub! When it comes to preparing & serving a beautiful family-style dish like these ricotta meatballs, my go-to cookware is my Staub 13-inch Double-Handle Fry Pan. It’s the perfect size for prepping a recipe that feeds a crowd and its large surface area also reminds me of a plancha or griddle! Plus, like all of Staub’s gorgeous cookware, it transitions from the kitchen to the table beautifully. (Less dishes to wash for the win!)
FREE Email Series: PWWB Pasta School
Make restaurant-worthy pasta at home!
Best-Ever Italian Meatball Recipe Highlights
You are going to LOVE these ricotta meatballs because they are…
- LIGHT & TENDER. Too often meatballs come out dry & tough…but not here. My Italian meatball recipe creates juicy, airy, melt-in-your-mouth tender meatballs thanks to a combination of smart ingredients & proper preparation.
- SERIOUSLY VERSATILE. Perfect on their own, over pasta, in a meatball sub, or as an appetizer – there are so many ways to eat ricotta meatballs at any meal, any day of the week. This Italian meatball recipe is even special enough for holiday dinners!
- CLASSIC ITALIAN COMFORT FOOD. Italian meatballs are one of those foods that I always crave. The rich flavors of fresh tomato sauce, savory cheese, & tender meatballs are one of the most iconic comfort foods of all time. A total classic!
These ricotta meatballs are the only Italian meatballs recipe you’ll ever need! ♡ Read on to learn more about how to make PWWB’s Best-Ever Italian Meatballs, or jump straight to the recipe & get cooking!
Key Ingredients for the Best Italian Meatballs
Like most Italian classics, this ricotta meatball recipe begins with a handful of simple, high-quality ingredients – it’s really all about using the best quality you can find! With a little TLC, even the humblest ingredients transform into the best meatballs ever.
Note: Full ingredients list & measurements provided in the Recipe Card, below.
Here’s what you need…
- Ground pork & ground beef – There’s a ton of debate over what is the best meat for meatballs. I opt for a mix of ground pork & ground beef, which results in beautiful, richly flavored meatballs. Many traditional Italian meatball recipes also call for ground veal, which is a great add-in if it’s readily available to you.
- Ricotta cheese – The secret ingredient! Ricotta cheese replaces the milk used in traditional Italian meatball recipes to create seriously light & tender meatballs.
- Panko breadcrumbs – Panko breadcrumbs are great for meatballs thanks to their light, airy texture. If you have fresh, homemade breadcrumbs on hand, feel free to use them instead!
- Eggs – You need to add eggs to meatballs to help all of the ingredients bind together. A binder (like eggs) creates a classic ball shape & helps everything hold together while they cook. Without it, your ricotta meatballs are more likely to crumble & fall-apart – no good!
- Parmesan – For next-level flavor, use Parmigiano Reggiano! Crafted to a strict set of standards in a very specific region in Northeast Italy, Parmigiano Reggiano is uniquely savory, with complex nutty flavor.
- Aromatics – Namely onion, garlic, Italian seasoning, parsley, & fresh basil. While the rest are pretty common add-ins, the addition of a generous amount of fresh basil takes everything to another level. They’re seriously rich & full-flavored, but they also burst with freshness – it’s kind of mind-boggling, & so, so good!
What is Ricotta Cheese?
Whole milk ricotta is a soft, super creamy whey cheese that just so happens to be the secret to making the best Italian-style meatballs!
While most traditional Italian meatball recipes soak breadcrumbs in milk to add moisture & bind all of the ingredients together (this mixture is called panade), I like to swap regular milk for whole milk ricotta cheese. I’m pretty confident you’ll notice the difference right away – ricotta meatballs are seriously light & meltingly tender.
You can find ricotta cheese at most conventional grocery stores these days. It’s most often stocked in the refrigerator section near other soft cheeses like cream cheese or mascarpone. Be sure to grab whole milk ricotta for the best Italian meatballs!
How to Make Homemade Ricotta Meatballs
Learning how to make Italian meatballs is one of those skills that will stick with you for life. While there are a couple of moving parts, the process is pretty straight-forward – you’ll get the hang of it quickly!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Prepare the panade. Much like how traditional Italian meatball recipes call for soaking breadcrumbs in milk, these ricotta meatballs start by mixing together panko breadcrumbs & whole milk ricotta. The breadcrumbs should soak in the ricotta for about 10 minutes. Why? ⇢ Ricotta’s extra-soft & creamy texture creates deliciously light & meltingly tender Italian meatballs.
Soften the aromatics. As the breadcrumbs soak, cook the onion & garlic in a little bit of olive oil until softened & fragrant. Why? ⇢ Rather than adding them to the meatballs raw, this quick step brings out the aromatic flavor of the onion & garlic. As a bonus, it also prevents the dreaded moment of biting into a large piece of solid onion in a tender meatball (that’s the worst!).
Mix the meatballs. Mix the softened aromatics, eggs, grated parmesan, & fresh herbs into the ricotta-soaked breadcrumb mixture. Add the beef & pork last, carefully mixing with your hands just until everything comes together, but no longer. Why? ⇢ Overmixing compacts the meat, resulting in tough, chewy Italian meatballs – the opposite of what we’re going for here! To prevent this from happening, mix all of the other ingredients first, which limits the amount you need to handle & mix the meat.
Form the meatballs into 2-inch meatballs, a little larger than the size of a golf ball. Lightly roll the formed ricotta meatballs in your palm to smooth them out a little. Again, treat them without pressing down on them or working them too much – doing so destroys the light, airy texture we’re after! Tip ⇢ Cookie scoops aren’t just for cookies! A spring-loaded scoop really comes in handy when you make Italian meatballs – it helps create uniform meatballs & limits how much you need to handle the meat.
Bake-Broil-Simmer! These ricotta meatballs cook in 3 different phases to achieve the ultimate melt-in-your-mouth texture. Bake to cook them most of the way through, broil to create a beautiful golden brown crust, then finish with a quick simmer in a simple tomato sauce – more detail on this in a sec! Why? ⇢ While some swear by pan-frying, I find pan-fried meatballs much tougher than baked Italian meatballs, without much of a payoff in flavor. I’m a firm believer in baked Italian meatballs finished under the broiler. In my experience, baked Italian meatballs cook more evenly & stay super tender, while the broiler adds a golden brown finish similar to pan-fried meatballs.
Step-by-Step Video
The Perfect Meatball Sauce: Simple Tomato Sauce
The final touch in this Italian meatball recipe is my perfect, simple tomato sauce. This sauce has a few smart, flavor-packed ingredients like white wine, fire-roasted tomatoes, & plenty of aromatics that make it taste like it’s simmered for hours…except it comes together in 40 minutes or less! It’s perfect to prep alongside the ricotta meatballs so you can serve everything together.
To prepare the sauce, grab your Staub 13-inch Fry Pan & soften some onions & garlic to create a base of rich flavor for the tomato sauce. Once it’s rendered & browned, add in a little tomato paste & deglaze the pan with white wine, scraping up all of those delicious browned bits at the bottom of the pan. Once the wine reduces a bit, add the tomatoes. I always use fire-roasted tomatoes for the best flavor, & a combination of crushed & diced creates really nice texture. Simmer the sauce for about 25 minutes, giving the flavors the chance to meld together as it simmers.
Once the ricotta meatballs are baked & broiled, the last step is to finish cooking them in the sauce. I love this step – it’s a total game changer! Not only does this help make them extra-tender, but cooking meatballs in tomato sauce sauce adds even more rich flavor as everything simmers. Add grated parmesan, fresh parsley & basil to finish off the sauce in the last 5 minutes of simmering. Then it’s time to enjoy the best Italian meatball recipe ever!
How to Serve Ricotta Meatballs
Here’s the deal – there’s no wrong way to eat these meatballs. That’s one of the reasons why this is the absolute best Italian meatball recipe – they’re super versatile!
Some of my favorite ways to serve ricotta meatballs include…
- Spaghetti & Meatballs 2.0 – Spaghetti & meatballs are the perfect pair…especially when you swap out spaghetti with bucatini, a tubular long pasta with the best chewy texture. Serve them together on a bed of ricotta for the easiest, tastiest twist on classic spaghetti & meatballs!
- as an Italian meatball appetizer – Serve the ricotta meatballs in San Marzano Tomato Sauce as a dinner party appetizer to start things off on a delicious note. You could pair them with a little crostini or polenta cake, or just serve them on their own…sometimes things are perfect all on their own!
- Italian meatball sub – Tuck your ricotta meatballs into a fresh sub roll or toasty brioche bun, then finish with some extra sauce & grated parmesan for a cozy, hearty sandwich. Easy enough for lunch & hearty enough for dinner!
I can’t wait for you to try PWWB’s Best-Ever Ricotta Meatballs! If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! ♡ Happy cooking!
More Recipes Like This:
Classic Italian Comfort Food
Best-Ever Meatballs: Italian-Style Ricotta Meatballs with Simple Tomato Sauce
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: serves 6-8 1x
- Category: Pasta Recipes, Main Dishes
- Method: Baked, Stovetop
- Cuisine: Italian, American
Description
These Italian-style meatballs are seriously rich & flavorful thanks to the perfect combination of ground beef + pork & a generous amount of fresh aromatics, like onion, garlic, & fresh basil. Soaking the breadcrumbs in ricotta cheese creates the best light & meltingly tender texture. The ricotta meatballs bake, broil, & simmer in a simple, delicious tomato sauce, making them both golden-brown & perfectly tender all at once.
Enjoy them over a bowl of fresh pasta, as a holiday appetizer, or tucked in a meatball sub, these ricotta meatballs are endlessly versatile & absolutely perfect every single time. An instant classic!
Ingredients
- 3/4 pound 85%-90% lean ground beef (see Recipe Notes)
- 3/4 pound ground pork (see Recipe Notes)
- nonstick cooking spray
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 8 cloves garlic, finely chopped or grated
- 6 ounces whole milk ricotta (approx. 3/4 cup)
- 3/4 cup panko breadcrumbs
- 2 large eggs
- 2 ounces finely grated parmesan (approx. 3/4 cup)
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil
- 1 tablespoon Italian seasoning
- optional: up to 1 teaspoon crushed red pepper flakes
- kosher salt & ground black pepper, to season
- for serving, as desired: simple tomato sauce (below), grated parmesan, chopped fresh parsley or basil, crushed red pepper flakes, pasta as desired, etc.
for the simple tomato sauce:
- 1 tablespoon olive oil, as needed
- 1/2 medium yellow onions, diced
- 4 cloves garlic, finely chopped or grated
- optional: up to 1 teaspoon crushed red pepper flakes
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 1 (one) 28-ounce can crushed fire-roasted tomatoes
- 1 (one) 14-ounce can diced fire-roasted tomatoes
- 1/2 cup water
- 1/2 cup grated parmesan
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil
- kosher salt & ground black pepper, to season
Instructions
- Prep: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the top 1/3 of the oven, about 8 inches under the broiler. Line a large baking sheet with foil for easy clean up as desired. Spray the prepared baking sheet generously with nonstick cooking spray. Gather & prep all ingredients according to the Ingredients List, above.
- Soften onion & garlic for the meatballs: Add the olive oil to a large skillet over medium heat. Once the oil is hot & shimmering, add in the yellow onion. Season with a pinch of salt & ground black pepper as desired. Stir to combine. Cook, stirring occasionally, until softened & fragrant, 5-6 minutes. Add in the garlic & cook 1-2 minutes longer, until fragrant. Transfer softened onion & garlic to a bowl & set aside. Remove the skillet from the heat.
- Soak the breadcrumbs: Meanwhile, as the onion & garlic cook, soak the breadcrumbs. Add the ricotta & panko breadcrumbs in a large mixing bowl. Stir to combine well. Set aside to soak for 10 minutes.
- Cook aromatics for the simple tomato sauce: Meanwhile, as the breadcrumbs soak, begin cooking the simple tomato sauce. Return the skillet used to soften the onion & garlic for the meatballs in Step 2 over medium heat. If needed, add 1 tablespoon olive oil to the skillet. Once the oil is hot & shimmering, add the yellow onions. Season with 1 1/2 teaspoons kosher salt & ground black pepper as desired, & stir to combine. If anything begins to brown too quickly, reduce heat to medium or medium-low. Cook, stirring occasionally, 5-6 minutes, until softened & fragrant.
- Build & simmer the tomato sauce: Stir the garlic & crushed red pepper flake (if using) into the skillet, cooking until just fragrant, about 30 seconds to 1 minute. Stir the tomato paste into the skillet. As it heats, stir to coat the veggies. Cook for 1-2 minutes, until deeply red. Deglaze the skillet with the white wine, using a wooden spoon to scrape up any browned bits that have formed at the bottom of the pan. Increase the heat to medium-high. Once the wine reduces by half, add in the crushed tomatoes, diced tomatoes, & water. Stir to combine. Bring the sauce to a simmer, then reduce the heat to medium-low, maintaining a gentle simmer. Simmer 25 minutes, stirring occasionally, until slightly thickened. If needed, cover to prevent splattering.
- Mix the meatballs: Meanwhile, as the sauce simmers, continue prepping the meatballs. To the large mixing bowl with the soaked breadcrumb mixture from Step 3, add the softened onion & garlic from Step 2, eggs, grated parmesan, chopped fresh parsley, chopped fresh basil, Italian seasoning, & crushed red pepper flakes (if using) to a large mixing bowl. Season with 1 1/2 teaspoons kosher salt & ground black pepper, as desired. Use your hands to mix well. Once the breadcrumb mixture is combined, add in the ground pork & ground beef. Using your hands, mix just until combined – take care to avoid over-mixing.
- Form the meatballs: Gently form the mixture into meatballs slightly larger than the size of a golf ball, rolling just until smooth – take care to avoid pressing the meatballs together too compactly. For quickness & ease, I like using a 2-inch spring-loaded scoop. The mixture will yield 16-18 2-inch meatballs. Arrange the meatballs on the prepared baking sheet.
- Bake the meatballs: Transfer the meatballs to the oven & bake for 10 minutes. After 10 minutes, turn on the oven’s broiler & broil for an additional 5-8 minutes, until a golden brown crust forms on the meatballs. Check them every so often as they broil, rotating the sheet pan as needed to broil evenly.
- Simmer the meatballs: Once baked & broiled, add the meatballs to the skillet with the sauce, carefully stirring to coat. Simmer 10 minutes, carefully stirring occasionally. Finish the sauce by carefully stirring in the grated parmesan, parsley, & basil. Simmer 5 minutes more, just to combine.
- Serve the meatballs: Serve the meatballs immediately as desired, with pasta or in a meatball sub, etc. Enjoy!
Notes
- Best meat for meatballs: Many traditional meatball recipes call for use of ground veal. While I love the flavor of veal, the combination of ground beef & ground pork is most often available at the grocery stores I frequent. That’s what I opt to use. However, many grocery stores & butcher shops sell a pre-mixed 1:1:1 combination of ground beef, ground pork, & ground veal as a “meatball mix” or “meatloaf mix”. If you can find it at your grocery store, feel free to go ahead & use it in this recipe!
- Storage & Freezing Instructions:
- Storage & Reheating: These meatballs store very well – the simple tomato sauce gets even more flavorful as it sits & the flavors continue to develop & marry! Simply transfer the cooled meatballs & tomato sauce to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to loosen up the tomato sauce.
- Freezer Instructions: These meatballs are also incredibly freezer-friendly. To freeze, transfer the cooled meatballs & tomato sauce to a freezer container or divide between multiple freezer containers for smaller portions. Freeze up to 3 months. To thaw, place the frozen meatballs in the refrigerator overnight. Easily reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to loosen up the tomato sauce.
- 20-Minute Meal Prep: Nearly all of the active prep work for these meatballs comes from prepping the veggies & forming the meatballs. Take care of some of this in advance & you can jump straight in to cooking during the week:
- Veggie prep: Dice 2 medium yellow onions & finely chop 12 cloves of garlic. Transfer to individual airtight containers & store in the refrigerator for up to 5 days. (10 minutes active)
- Mix & form the meatballs according to Step 2-3, 6-7 of Recipe Directions, above. You can roll out the meatballs immediately or save the rolling for dinnertime; either way, the mixture will keep for up to 3 days in an airtight container in the refrigerator. (about 20 minutes active)
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Holy smokes!! This is the best recipe for meatballs and spaghetti EVER! My family 100% loved the sauce made with white wine so much better than the one I usually make that calls for red wine. I did not add the Parmesan to the sauce because the meatballs were rich enough imho. Definitely will be making this a regular!
So happy to hear your family loved these meatballs as much as we do, Teresa! 🙂
I tried these for the first time and they are fabulous!
Everyone absolutely loved them!
Do you think I can replace the ricotta with cottage cheese, being I don’t have any on hand right now, and would love to make a batch for dinner??
Hi Jean, cottage cheese would probably work great as a replacement for these meatballs! Make sure to let us know how they turn out if you decide to try! 🙂
These are the most delicious meatballs I’ve ever had. They’re so tender and full of flavor. As usual, Jess knocks another recipe out of the park. Thank you!
So happy you loved them, Ann!! They’re our favorite meatballs, too! 🙂
I have been making meatballs for nearly 50 years, never with ricotta, so I thought I would give it a try. To my surprise, these ARE the best meatballs I have ever made. Followed the recipe exactly and cooking directions are perfect. I will never go back after this!
This is THE highest compliment, thank you so much!! We’re so happy to hear you loved these meatballs as much as we do 🙂
I know I’ll love these. I would like to freeze prior to adding to tomato sauce. Should they be cooked somewhat longer to freeze without sauce or should I just cool and freeze immediately.
Hi Cathie, you can cool and freeze them immediately! We hope you enjoy them as much as we do!
This is the best most delicious recipe for meatballs. I can’t say enough; easy, authentic, it was like being in the best Italian restaurant for meatballs! They were light, moist inside, crispy outside, and filled w fresh flavors. I used only grass fed chopped meat form whole foods. Thank you!
Hi Kari, thank you so much for your kind feedback!! So glad to hear you love the meatballs!
Great recipe! I love using ricotta when I make meatballs.
Thanks Anthony! We love it too – such a nice light & airy texture, we’re so glad you enjoyed!!
Can I make these and freeze without cooking them?
Hi Connie! You can absolutely freeze these meatballs. For best results, transfer the cooled meatballs & tomato sauce to a freezer container or divide between multiple freezer containers for smaller portions. Freeze up to 3 months. To thaw, place the frozen meatballs in the refrigerator overnight. Easily reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to loosen up the tomato sauce. Hope that helps!
came across your Best-ever Meatball recipe while searching for a new recipe this afternoon. Lucky that I had Ricotta cheese on hand. They were really yummy. I have already shared the recipe with family and friends.
Thank you, Sue! So glad you found us & that they were a hit! Again, thank you for leaving a comment, we love hearing how recipes went! 🙂
I am making the meatballs for a party. Of course my husband and I had to sample some, they are delicious. I used organic meat ( beef n turkey) and the beef sometimes can be gamey, so I actually doubled the amount of ricotta. Baking the meatballs is the way to go. Thanks debra
Thanks so much, Debra! So glad to hear that you enjoyed & couldn’t agree more about baking the meatballs – it truly is the way to go! 🙂
These were delicious! I made them a month ago and froze them and just heated them up for dinner tonight. They will absolutely be my go to meatball recipe now
I made this recipe for my in-laws over the holidays and it was a huge hit! I then sent the recipe to my family and my whole family said that these were some of the best meatballs that they had ever made.
You can’t go wrong with this recipe. I recently made a large batch and froze these so that I have delicious meatballs on hand whenever I need a quick meal.
Delicious ! Made these meatballs and made sliders with them using Hawaiian Sweet Rolls..perfect with the leftover soup we had. I was lazy so I used a jar of Rao’s Marinara Sauce. Will make pasta for the leftover meatballs & sauce.
This is a “will make again” recipe 👌
So glad you enjoyed – meatball sliders on Hawaiian rolls sounds like PERFECTION. Thanks for taking the time to share your feedback! xx
These meatballs felt like a labor of love. They were so worth it!! So flavorful, so good! I served them with a side gnocchi. Delicious!
These meatballs are incredible! I normally make meatballs the way my mother taught me (she is born of/from Italy) and I honestly love this recipe more. They have amazing flavor, hold together nicely and don’t dry out. The sauce is great as well. Thank you so much for a wonderful recipe!
Hi Jennifer! Thanks so much for leaving a comment & for your review! We are so thrilled to hear that you loved these meatballs as much as we do!!