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Ricotta Meatballs Recipe

by 61 Comments

These ricotta meatballs swimming in a classic arrabbiata sauce made with the finest San Marzano tomatoes are everythiiiiing! 

Cast Iron Skillet with Italian Ricotta Meatballs in Arrabiata Sauce

Fluffy and moist, the absolute best Italian meatballs recipe ever!

Served with spaghetti, linguine, rigatoni or bruschetta, the only question is: can you handle this? 

They are simply Italian beef meatballs with ricotta cheese inside the mix to make them extra magical. You already know I can’t bake a great thing without ricotta, and I don’t mean just muffins and cakes 😉

Anyways, you could use a mix of Italian sausage and ground beef If you like. Just don’t overwork the meat, or you’d be ruining perfection.

Cast Iron Skillet with Italian Ricotta Meatballs in Arrabiata Sauce

Simmered gently in lots of homemade arrabiata sauce, marinara or even a chianti sauce, healthy comfort food never tasted this good.

But it is the Holidays after all, so I sprinkled a handful of insanely creamy delicious fontina cheese over the top and let it melt under the broiler.

You could of course just serve them as appetizers in the sauce and call it a day.

Cast Iron Skillet with Italian Ricotta Meatballs in Arrabiata Sauce on a Wooden Board

I honestly wouldn’t care to post one more meatball recipe on the internet, unless of course it is the best! Especially as I am trying so hard to be a full time vegetarian. Life goals, right?!

So, If you are after fluffy and saucy, these are for you! Italian Ricotta Meatballs in Arrabiata Sauce covered in Melted Fontina Cheese

Honestly guys, this is what Thanksgiving and Christmas dinner looks like at the shack. Definitely not your traditional menu, but wins the popular vote every single time. Plus, you can prepare it all the day before!

Ricotta Meatballs in Red Sauce in a White Ceramic Bowl

Super easy way to bang out your Holiday dinner, If you ask me.

Mangia Bene!

Rustic Cast Iron Skillet with Ricotta Meatballs and Cheese

P.S. Since posting this recipe we’ve gone plant-based as a family, which turned out to be one of the best decisions of our life. We now thrive on these Chickpea Meatballs instead. Please join us on the VeggieSociety .

5 from 1 vote
Ricotta Meatballs Recipe in Arrabiata Sauce
Print
Ricotta Meatballs Recipe
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Ricotta meatballs swimming in a classic arrabbiata sauce made with the finest San Marzano tomatoes and a sprinkle of fontina cheese melted under the broiler.

Course: Main Dishes
Cuisine: Italian
Servings: 6
Author: Florentina
Ingredients
  • 1 lb ground chuck organic grass fed
  • 3/4 c ricotta cheese
  • 2 tbsp Sicilian oregano dry or fresh
  • 1 1/2 tsp sea salt + more to taste
  • 1 tsp black pepper freshly ground
  • 3 cloves garlic grated
  • 3 tbsp grated onion
  • 1/2 tsp baking soda
  • 1 egg large
  • 1/4 c bread crumbs plain gluten free
  • 1/4 c Italian parsley chopped
  • 1 batch of this Arrabiata sauce
  • 1/3 lb Fontina cheese shredded
Instructions
  1. Prepare the arrabiata sauce in advance according to the recipe.

  2. In a large mixing bowl combine the ground chuck, ricotta cheese, oregano, sea salt, garlic, onion, baking soda, bread crumbs and egg. Use your hand and mix well until everything is combined.

  3. Pour a little olive oil in the palm of your hands and form 21 meatballs, the size of golf balls.
  4. Meanwhile bring the arrabiata sauce to a simmer and drop the meatballs in the simmering sauce. Cover with a tight lid and cook on low flame for 15 minutes. Remove from heat.
  5. Remove the lid and sprinkle the meatballs over the top with the fontina cheese.
Broiler Method:
  1. Preheat your broiler and broil the meatball bake for a few minutes until the cheese has melted. Sprinkle with the parsley and serve on top of mashed potatoes.
Oven Method:
  1. Preheat your oven to 350"F.
  2. Follow all the above steps and after you sprinkle the meatballs with the cheese you loosely cover the pan with some aluminum foil. Bake for about 10 t0 15 minutes until the cheese has melted.
Recipe Notes

If you don't have a broiler, simply heat up your oven to 350"F. Loosely cover the ricotta meatballs with aluminum foil and bake in the preheated oven for about 10 minutes until the cheese has melted.


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About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  12. Shauna

    December 10, 2015 at 5:04 pm


    Oh my goodness, I am drooling over here. I mean, honestly, this looks amazing. I have to try to make this recipe. It looks devine

    Reply

  23. Michele

    December 19, 2015 at 8:00 am

    These meatballs look yummy and your response is all positive. But come on people…. who has actually made these things? reviews are supposed to help us make them right and not browning the meatballs seems like poached meatballs to me? But i understand now after seeing the mix, it is so creamy it would likely be a mess frying or baking them first. Please post some people who have made these so it can help the average cook to make them right!! Reviews are supposed to give advice with experience making the food!! Your pictures make everything look awesome!

    Reply

    • Florentina

      December 19, 2015 at 7:47 pm

      Hi Michele, I made these ricotta meatballs countless times. You are free to fry them If you insist, however that step is unnecessary and a waste of time since they end up in the sauce anyway. Make sure to roll them in some breadcrumbs first, they won’t fall apart. They are also great baked just like that if you prefer, it really is a very easy to execute recipe and hope you give it a go 🙂 Happy Cooking !

      Reply

      • Michele

        January 5, 2016 at 9:32 am


        Oh my gosh, these were the most yummy meatballs ever and I have made lots of meatballs over the years! I followed the recipe exactly as directed and just put the meatballs in the sauce raw as instructed and they were the most beautiful round tender meatballs ever. Now I know I do NOT need to fry meatballs ever again! The ricotta cheese is a brilliant addition and the sauce was so rich it did not miss the sausage that i usually add! One of my sons told me it was the best sauce he ever had…(might be a little of a backhanded compliment for me, but that WAS a delish recipe; ) Thank you for your help! I pass your recipes and website to my best friends and family!

        Reply

        • Florentina

          January 6, 2016 at 5:33 pm

          Michelle, this comment makes me so happy ! I make that sauce all the time as well, and I’ve never had anyone say no to an extra ricotta meatball. So happy your family loved them, enjoy ! Xo’s

          Reply

    • Paula

      August 27, 2017 at 12:15 pm


      I have made these and they are so light and fluffy and delicious. This is my new go to recipe. I have always preferred cooking my meatballs in the sauce. I JOKed with my husband that they are like meatball dumplings. Very delicious!!

      Reply

      • Florentina

        August 27, 2017 at 12:45 pm

        Haha that is too funny! So happy you loved them! I’m about to make a batch for hubby even tough we are looking at 110″F these next few days. Yikes, wish me luck! Xo’s ~ Florentina

        Reply

  27. Sherri H in Ontario, Canada

    February 13, 2018 at 8:10 am


    Made these last night. These are now my go-to Ricotta Meatballs!! They were AMAZING!! I didn’t even cook them in the sauce……I just baked them on a cookie sheet in the oven. Can’t wait to try cooking them in the sauce!! Very yummy and light. Recommended highly!!

    Reply

  28. Christine

    September 21, 2018 at 5:20 pm


    Tonight I made these for my family, and we all loved this recipe ! ♡

    I followed the exact recipe, for the meatballs. Then I cooked the meatballs in arrabiata sauce and added the fontina cheese for the finish yummy !!

    The meatballs were very moist, just the way my family and I prefer them ..

    I will also look at your veggie site since we do enjoy meatless mondays at our house ..

    Thank you for sharing this amazing recipe ♡

    Reply

  29. Samantha

    November 28, 2018 at 5:12 pm


    Very delicious!!! I didn’t have ricotta but I did have cottage cheese on hand, so what I did was put the cottage cheese, onion, garlic, herbs, egg, salt and pepper and baking soda all into my food processor (which made making these so much easier!!) Until everything was smooth, then I mixed in the breadcrumbs and meat. I then rolled the balls, after forming them, into more breadcrumbs and baked them in the oven. Delicious!!! I made meatball subs with these and they were just divine, light and fluffy, so so so delicious!! Thank you so much for sharing!

    Reply

  31. Christine

    April 22, 2019 at 3:14 pm


    Made these again !! I realised I forgot to rate the last time I commented , so here’s all the stars ☆☆☆☆☆ delish will continue to keep this recipe thank you Florentina !!

    Reply

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