Ricotta Meatballs

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 people

IntroductionSkip To The Recipe

I love when first thing in the morning I open my computer, go the news and there sits a fantastic recipe. Read the title, admire and droll over the stunning picture. Get side tracked by something and promise myself to get back to the page as soon as I can. And, of course, you cannot find the recipe again because the page updated. Doing a search is near impossible at this point.  This is how this recipe came about. Reading the first two lines of it and then the abyss of the unknown..

Seeing that I am a bit familiar with meatballs, I had fun combining the first two ingredients that I read with my staple recipe.  However, instead of frying the meatballs on the stove, I decided to baked them. The result was fantastic, less greasy and lot faster. Worth mentioning: they did not fall apart in the oven.

We are hooked and decided to enjoy them over a bed of Mezzi Rigatoni pasta. We also had them warm up with a salad for lunch and they were delicious.

TIP: Be careful with the salt when you are seasoning. Not all Parmiggiano cheese is the same and you do not want to over salt your meat.

Giangi's Kitchen Signature


Nutrition Facts
Ricotta Meatballs
Amount Per Serving
Calories 433 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 10g63%
Cholesterol 122mg41%
Sodium 179mg8%
Potassium 378mg11%
Carbohydrates 10g3%
Protein 22g44%
Vitamin A 230IU5%
Vitamin C 4mg5%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Ricotta Meatballs

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 people


Original recipe yields 4 servings

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For The Tomato Sauce:
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and end removed
  • 1 28-ounces San Marzano Tomatoes (crushed or pureed)
  • Salt
  • Pepper
For The Meatballs
  • 1 pound ground pork
  • 3/4 cup whole milk ricotta
  • 1/2 cup fine grated Parmiggiano Cheese
  • 1/2 cup bread crumbs
  • 1 large egg
  • 2 heaping tablespoons finely chopped parsley
  • Dash of Worcestershire Sauce (optional)
  • Salt
  • 1 teaspoon pepper


Preparing The Tomato Sauce
  1. In a saucepan over medium high heat, add the olive oil and the garlic. As soon as the garlic is golden, remove and discard.

  2. Add the tomatoes, salt and pepper and cook over medium low heat for about 25-30 minutes.

Preparing The Meatballs
  1. Preheat the oven at 375

  2. Mix all the ingredients by hand or in the KitchenAid mixer with the paddle. Roll out 12 meatballs. 

  3. Place them on greased baking sheet and bake for about 20 minutes or golden brown.

  4. Can be served alongside any pasta of choice. Cook pasta according to manufacturer directions. Mix the meatballs with the tomato sauce and pasta. Serve hot with freshly grated Parmiggiano cheese over it.


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Comments (2) Post a Reply

  1. Maria says:

    Deeelicious!!! 😋 Love meatballs! Love this idea for baked, super soft, cheesy meatballs.

    1. Giangi Townsend says:

      They sure were extremely soft, you will love them.

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