Ricotta Meatballs with Tomato Sauce

Everyone in my house loves meatballs, and these Ricotta Meatballs with Tomato Sauce top the list of our favorites. They’re meaty but still light, and are popping with flavor from herbs and garlic. The sauce – wow, is it great! Looking to up your meatball game? These will surely impress!

There’s something special about a plate of tender, flavorful meatballs simmered in a rich tomato sauce. But when you add ricotta to the mix? Game changer. These ricotta meatballs are incredibly soft, almost melting in your mouth with every bite. The ricotta keeps them light and airy, while the seasoning and slow-simmered tomato sauce infuse every bite with incredible flavor. And there’s extra ricotta to serve on the side.

What I love about this recipe is how versatile it is. Serve these ricotta meatballs over pasta for a classic meal, tuck them into a crusty roll for an unforgettable meatball sub, or enjoy them on their own with a side of garlic bread. Whether feeding a crowd or just making a batch for meal prep, these meatballs are guaranteed to be a hit. And the best part? They taste even better the next day as the flavors continue to develop.

Ingredients

For the meatballs:

• Ricotta cheese – Use extra creamy whole-fat ricotta for the best flavor and texture.
• Parmesan cheese – You can use any kind of Parmesan, but save the good stuff for garnishing on top.
• Parsley – Fresh parsley is essential.
• Chives – You can use finely chopped green onion tops if you don’t have chives.
• Basil – Fresh basil or bust! Only use dried basil if you must – 1/4 teaspoon will do the trick.
• Lemon zest
• Capers – Love ’em or hate ’em, capers add sooo much flavor.
• Garlic powder – Powder, not garlic salt or your meatballs will be too salty.
• Onion powder – Onion powder, not salt. Watch the salt!
• Red pepper flakes
• Lean ground beef – I cook with 80/20 ground beef for the best mix of flavor and value.
• Ground pork – I cook with lean ground pork. Buy it on sale to save a few dollars.
• Egg
• Lemon juice – Optional.

For the sauce:

• Olive oil
• Shallots – Finely chopped.
• Canned crushed tomatoes – Undrained; you want all that tasty goodness.
• Salt and pepper

How To Make Ricotta Meatballs with Tomato Sauce

1. Mix the ricotta, ¼ cup of parmesan cheese, parsley, chives, basil, lemon zest, capers, garlic powder, onion powder, and red pepper flakes until evenly combined. Add ½ tsp salt to season. Divide the mixture in half and set one portion aside.
2. Combine the remaining ricotta mixture with the ground beef, ground pork, egg, lemon juice (if using), and ½ tsp salt. Mix thoroughly, then form the mixture into 1.5-inch meatballs (about the size of ping pong balls).
3. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallots and cook for about 3 minutes, stirring occasionally, until softened.
4. Pour the crushed tomatoes into the skillet, season with salt and pepper, and bring the sauce to a gentle simmer.
5. Carefully place the meatballs into the simmering sauce. Cover the skillet with a lid and let the meatballs cook over low heat for about 20 minutes, or until they reach an internal temperature of 165°F.
6. Plate the meatballs with your choice of buttered pasta. Spoon some of the reserved ricotta mixture over the top, sprinkle with extra parmesan, and garnish with fresh basil.

Step-By-Step Process

Chef Jenn’s Tips

• Use a small ice cream scoop to make uniformly sized meatballs.
• Fresh herbs are essential for the best flavor—don’t skip them!
• Blend the sauce with an immersion blender before adding the meatballs if you prefer a smoother consistency.
• A meat thermometer ensures perfectly cooked meatballs without overcooking.

Recommended

Make It A Meal

Pair the meatballs and sauce with a green salad drizzled with balsamic vinaigrette and warm crusty bread for dipping. For a classic option, serve over your favorite pasta. For a lighter alternative, try zucchini noodles or roasted spaghetti squash.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. For freezing, cool the meatballs and sauce completely, then transfer to a freezer-safe container and store for up to 3 months. Reheat on the stove or in the microwave, adding water or broth if the sauce has thickened.