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Ricotta meatballs are my all-time hack for feeding anyone who’s hard to please. These come out so soft and tender, barely holding their shape—whether tucked in hoagies, tossed on spaghetti, or served over garlicky greens.
When I made these for the first time, my crew was totally blown away by the crazy fluffiness. Now, whenever we’re wanting a comforting meal, these disappear before I can blink.
Tender Ingredients List
- Fresh herbs like basil and parsley: Make the flavors shine and add color, so chop up plenty
- Marinara sauce: Pulls everything together with a punch of zesty tomato—it’s really worth picking one you love
- Olive oil: For that golden brown touch and rich flavor, use robust extra virgin if possible
- Kosher salt and pepper: The backbone of good seasoning. Don’t skimp—taste as you go
- Garlic powder & dried basil: Double up the savory herby punch
- Breadcrumbs: Hold the mix together and soak up juices—regular or panko both work
- Parmesan cheese: Salty and rich—freshly grated really packs extra punch
- Ground beef or turkey: You want something with some fat, so everything stays moist. Use your favorite
- Garlic cloves: Chop or press them fresh—the flavor’s unbeatable and pumps up every bite
- Egg: Glues the mixture together—grab a large one if you have it on hand
- Ricotta cheese: This is the secret to keeping your meatballs super soft and never dry. Go for a nice, fresh tub
Easy Step-By-Step
- Simmer Everything Gently
- Turn the heat way down, put a lid on the skillet, and let the meatballs soak in marinara for about 15 minutes so they finish cooking all the way through without getting tough
- Get a Good Sear
- Warm olive oil in a big pan on medium, then pop meatballs in so they’re not crowded Brown them all around until they have a deep golden crust—this amps up flavor and helps them keep their shape
- Roll Up Some Balls
- Wet your fingers, scoop out the mix, and gently make balls a little bigger than a walnut. You should get about 25 to 30 out of it. Going for similar sizes means they all finish together
- Bring on the Meat & Goodies
- Toss your meat, parmesan, chopped greens, breadcrumbs, dried basil, garlic powder, and lots of salt and pepper into the bowl. Go easy—using just your hands or a spoon—until it all sticks together. Don’t work it too much or things turn dense
- Blend Up the Ricotta Base
- In a large mixing bowl, whisk together ricotta, egg, and minced garlic. Mix until mostly smooth, with tiny garlic bits still showing. That’s how you get an ultra-creamy start and every bite tastes bright
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I like to scatter loads of chopped parsley on top at the end. Sometimes my kids use scissors to cut up the herbs and sprinkle them over, making it their own little project.
Storage Advice
Toss leftovers in the fridge and you’ve got them covered for three days—just add some of the sauce so nothing dries out. For storing longer, pack the sauce and meatballs in a freezer-safe zip bag, then freeze. They warm up in the microwave or right in simmering sauce, and always taste just as soft as day one.
Swaps & Alternatives
For no dairy, go with a creamy non-dairy cheese and toss in nutritional yeast instead of parm. You can swap in ground chicken—just don’t pack them tightly so they stay tender. Using gluten free panko is a super easy swap, too.
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How to Serve
Honestly, these meatballs are great every way. I load them into toasted hoagie buns with more parmesan when I’m feeling indulgent, or spoon them on top of pasta for the ultimate family dinner. For something fresher, try them on sautéed spinach with lemon juice and a bit of good olive oil drizzled over.
Cultural Background
These soft meatballs get their vibe from Southern Italian roots but are easy enough for busy American kitchens using pantry must-haves. Families have been switching things up for ages, adding more cheese or herbs to claim the dish as their own. Ricotta is that game-changer—now beloved all across the States for making every batch marvelously soft.
Frequently Asked Questions
- → Why add ricotta to the mix?
Ricotta makes everything super fluffy and juicy, so your meatballs turn out light and delicious.
- → Could I swap beef for turkey instead?
Totally! Ground turkey works great and goes nicely with the herbs and ricotta.
- → Is it okay to use dried herbs?
Fresh basil and parsley brighten things up, but you can definitely use dried if that's what you have on hand.
- → What's the best way to enjoy them?
Pop them over pasta, tuck into a crusty roll, toss with salads, or even plate up next to some roasted veggies.
- → Can I prep these in advance?
Yes, make them ahead and keep in the fridge or toss in the freezer. Warm 'em up when you're ready to eat.
- → Why go with both parm and ricotta?
Parmesan packs a punch, while ricotta makes the meatballs mellow and creamy.