Tender-Baked Ground Beef & Ricotta Meatballs
I’m calling it right now: these are the best Italian meatballs you will ever eat. The secret is the ricotta—it makes them so light and airy that they practically melt when you cut into them. I love serving these in a big shallow bowl over even more ricotta for a double-dose of creaminess. It’s hearty, rustic, and a total game-changer.
Servings: 9 servings
Calories: 335kcal
Video
Equipment
Rimmed baking sheet with parchment paper
Large muffin or cookie scoop 5½ Tbsp per scoop
Large pot or sauce pan
Ingredients
For the ricotta meatballs
- 1½ lbs ground beef
- ¾ cup breadcrumbs
- ½ cup ricotta cheese
- ⅓ cup grated Parmesan cheese, plus more for serving
- 2 large egg yolks
- 3 cloves garlic, finely chopped
- 3 tsp Kosher salt
- 2½ tsp dried oregano
- ¼ cup water
- ¼ cup extra virgin olive oil, plus more for serving
For serving
- Ricotta cheese
- 32 oz marinara sauce (if using store-bought, I adore Rao's)
- Freshly ground black pepper
- Fresh basil leaves
Instructions
- Optional 1st step: Drain the ricotta. Place ½ cup ricotta cheese in a fine mesh sieve set over a large bowl, then allow it to drain for 20-30 minutes to remove excess water. Each brand of ricotta has a different water content, which can impact the texture of the meatballs. Removing excess water will help ensure the meatballs keep their shape.
- Mix the meatball mixture. Combine 1½ 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, 2½ 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-inches underneath the broiler, then preheat it on high.
- Form the ricotta meatballs. Using a large muffin or cookie scoop (about 5½ 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 32oz 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 145°F/63°C 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 note: Nutrition facts exclude marinara sauce (meatballs only).
- Meatball tip: If the mixture feels sticky or hard to form, add a bit more breadcrumbs for easier shaping.
- Freeze: Cool meatballs completely, then freeze on a baking sheet until solid (about 2 hours). Transfer to a freezer-safe container and freeze for up to 6 months. Store marinara separately.
Nutrition
Serving: 1meatball | Calories: 335kcal | Carbohydrates: 8g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 971mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg
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