Ricotta Herb Meatballs

Ricotta Herb Meatballs

For our family Christmas dinner this year my kids requested that I make my famous “Sunday Sauce” (well, famous in my family at least) with meatballs. My pleasure! I wanted to try something a little different with the meatballs this go-around… I recently had ricotta meatballs at a tapas/cheese bar in Jersey City that were absolutely amazing, and I decided to riff off of those. So here you have my recipe for Ricotta Herb Meatballs. I hope you enjoy!

Makes 24-48 meatballs, depending on size.

1 1/2lb 80/20 Ground Beef
1lb Ground Pork
2tsp Salt
2tsp Ground Black Pepper
2tsp Garlic Powder
1tsp Onion Powder
1/2c Grated Parmesan
1/3c Fresh Basil, chopped
1/3c Fresh Parsley, chopped
1c Unseasoned Panko
1c Ricotta Cheese (I prefer Whole Milk)
1 Large Egg

Heat oven to 400F.

One of the beauties about meatball recipes is the instructions are simplicity itself…

Using your hands, combine all of the ingredients listed above in a large bowl until well mixed. Lightly grease a large baking sheet. Roll out the meatballs by hand and place on the baking sheet with a little space between so they don’t stick together when cooking. Bake at 400F for 35 minutes.

My batch came out to 36 1.75-2″ meatballs, I know some people like them larger or smaller so your yield will depend on your preference.

Meatballs going in the oven...

If you plan on serving them immediately allow to rest for 5 minutes at room temperature before doing so… Personally, I recommend simmering them in sauce for 1-2 hours for a more tender and flavorful meatball.

I also made some fantastic Parmesan Egg Bread to accompany the sauce and meatballs, maybe you should to give that a try as well!

Buon Appetito!


Published by Derek Martin

Husband, dad, home cook, wine snob... lover of bacon. I have spent my entire adult life surrounded by fine food and fine wines, starting with fifteen years working at, or running, some of New Jersey's top restaurants, and now the last two years working for one of the top fine wine distributors in the United States. I have absorbed a ton of information on food, wine, pairings and techniques during those seventeen years, and I'd love to share what I've learned with you!

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