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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Beef meatball recipe with ricotta cheese and basil

Ricotta Meatballs

Posted by: Ari Laing

These large, homemade Italian ricotta meatballs are a game changer! They have a crisp exterior, but are unbelievably tender when you cut into them. You can certainly serve them with spaghetti, but we love them on top of cool, creamy ricotta cheese with a spoonful of marinara, fresh basil, and lots of grated Parmesan. A hearty appetizer or even a filling dinner entrée. These are the best meatballs ever!

recipe +-

Posted by: Ari Laing
Beef meatball recipe with ricotta cheese and basil
Print Recipe
5 from 1 vote

Ricotta Meatballs

These large, homemade Italian ricotta meatballs are a game changer! They have a crisp exterior, but are unbelievably tender when you cut into them. Serve over creamy ricotta cheese with marinara, fresh basil, and lots of grated Parm. A hearty appetizer or a filling dinner entrée. These are the best meatballs ever!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Dinner
Cuisine: Italian
Keyword: italian meatballs, large meatballs, meatball appetizer, meatballs in marinara sauce, spaghetti and meatballs
Servings: 9 servings
Calories: 335kcal
Author: Ari Laing

Equipment

  • Rimmed baking sheet with parchment paper
  • Large muffin or cookie scoop 5 ½ Tbsp per scoop
  • Large pot or sauce pan

Ingredients

  • 1 ½ lbs ground beef
  • ¾ cup traditional breadcrumbs
  • ½ cup ricotta cheese
  • cup grated Parmesan cheese plus more for serving
  • 2 large egg yolks
  • 3 cloves garlic finely chopped
  • 3 tsp Kosher salt
  • 2 ½ tsp dried oregano
  • ¼ cup water
  • ¼ cup extra virgin olive oil plus more for serving
  • Ricotta cheese for serving
  • 32 oz Rao's marinara sauce or other sauce, for serving
  • Freshly ground black pepper for serving
  • Fresh basil leaves for serving

Instructions

  • Mix the meatball mixture. Combine 1 ½ lbs ground beef, ¾ cup breadcrumbs, ½ cup ricotta cheese, ⅓ cup grated Parmesan, 2 egg yolks, 3 chopped garlic cloves, 3 tsp Kosher salt, 2 ½ tsp dried oregano, ¼ cup water, and ¼ cup extra virgin olive oil in a mixing bowl. Use your hands to thoroughly mix everything together, being careful to stop when ingredients look evenly distributed.
  • Preheat the broiler. Place a rack about 5-6" underneath the broiler, then preheat it on high.
  • Form the ricotta meatballs. Using a large muffin or cookie scoop (about 5 ½ Tbsp per scoop), portion out the meatballs into heaping rounds. Place them on a parchment lined rimmed baking sheet. Yields 9-10 large meatballs. Wear kitchen gloves or get hands slightly damp with water, then form each meatball into a uniform round shape.
  • Broil the meatballs. Place the tray of meatballs directly under the broiler. Cook for 6-8 minutes, until the tops are crispy and a deep golden brown. Keep an eye on the meatballs, as broiler intensity varies greatly, and you may need to rotate the pan throughout cook time so the meatballs are evenly browned.
  • While the meatballs are under the broiler, warm up the sauce. Pour a 32 oz container of marinara sauce in a large sauce pan or skillet with deep sides. Warm over medium to medium-high heat until simmering.
  • Continue cooking the meatballs. Carefully transfer the meatballs to the warm marinara sauce. Cover and cook at a simmer until meatballs are fully cooked through, about 15 minutes, or until an internal temperature of 145F has been reached.
  • Finish, then serve. If desired, spoon a little additional ricotta cheese on a plate, then scoop one meatball and some marinara sauce on top. Finish with additional grated Parmesan cheese, a drizzle of extra virgin olive oil, basil leaves, and some freshly cracked black pepper. Serve immediately! Alternatively, serve with your favorite pasta or spaghetti.

Notes

  • Nutrition facts do not include marinara sauce, they are for meatballs only.
  • To freeze meatballs: allow meatballs to cool completely from broiler, then freeze on a baking sheet until solid, about 2 hours. Transfer to a freezer-bag or storage container, then return to freezer. Will keep for 6 months. Store marinara sauce separately.

Nutrition

Serving: 1meatball | Sodium: 971mg | Calcium: 107mg | Vitamin C: 1mg | Vitamin A: 157IU | Sugar: 1g | Fiber: 1g | Potassium: 258mg | Cholesterol: 105mg | Calories: 335kcal | Trans Fat: 1g | Monounsaturated Fat: 12g | Polyunsaturated Fat: 1g | Saturated Fat: 9g | Fat: 25g | Protein: 18g | Carbohydrates: 8g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!