Ricotta Meatballs in Tomato Sauce (Polpette di Ricotta)
Published Sep 08, 2025
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Light, fluffy, and rich with flavor, these ricotta meatballs are simmered in a simple tomato sauce for the ultimate comforting dish. Discover my nonna’s secret that makes these the best ricotta meatballs ever!
You’ll also love my ground turkey meatballs, sausage meatballs, and polpette (Nonna’s classic ground beef meatballs)! Serve with creamy Italian polenta.
Why you’ll love this family favorite!
The secret to a truly authentic ricotta meatball recipe, just like my nonna used to make, is the use of day-old bread soaked in milk. The soft, torn bread melts into the ricotta, creating a fluffier, more tender texture. We also let them cook in the sauce and skip the baking- they melt in your mouth when cooked this way!
It’s a humble, traditional technique from southern Italy that brings rustic flavor and heart to every bite. Simple, resourceful, and full of love—this is how real Italian cooking happens. Anyone who has tried this family recipe always wants the recipe- it’s truly amazing.
Made With AmorE,
Table of Contents
Simple Ingredients
These aren’t just meatless meatballs—they’re a celebration of Italian simplicity and elegance. This is a traditional cucina povera recipe—simple, rustic, and full of soul, made with everyday ingredients like fresh herbs, cheese, and tomato sauce.
For the Ricotta Meatballs:
- Ground turkey – Lean and mild in flavor, it makes a lighter meatball while still soaking up all the delicious sauce.
- Whole milk ricotta cheese – creamy, rich, and essential for texture.
- Day-old bread – torn into pieces to soak up flavor and help bind the mixture.
- Milk – softens the bread for the perfect meatball texture.
- Parmigiano Reggiano (Parmesan cheese) – adds salty, nutty depth.
- Eggs – bind the ingredients together.
- Fresh Italian parsley – chopped for brightness.
- Homemade Italian seasoning (optional) – A mix of dried herbs that adds a savory boost.
- Salt and freshly ground black pepper – to taste.
For the Simple Tomato Sauce (Sugo al Pomodoro or Fresh Marinara Sauce):
- Crushed tomatoes – use high-quality Italian canned tomatoes.
- Onion – finely diced for a subtle aromatic base.
- Extra virgin olive oil – adds richness and flavor.
- Fresh basil leaves – simmered whole for fragrant herbal notes.
See the recipe card for exact quantities.
Substitutions and Variations
- Meat: Swap the turkey for ground chicken, ground beef, ground pork, or even Italian sausage. You’ll love my ground chicken burgers!
- Bread: Use crustless sandwich bread or rustic Italian bread—just make sure it’s stale. You can use any gluten-free bread variety.
- Herbs: Swap parsley or basil with chives, oregano, or thyme. Add a dollop of pistachio pesto.
- Cheese: Try pecorino romano for a sharper bite. Try my pasta al forno recipe next time.
- Sauce twist: Add garlic or red pepper flakes for heat.
- Make it baked: Place meatballs in a baking dish with sauce and bake in the oven at 375°F for 25–30 minutes.
How To Make Ricotta Meatballs
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
Step #1: Soak bread in milk in a small bowl– Let sit until soft, then squeeze out excess liquid.
Step #2: Mix Meatball Ingredients – In a large mixing bowl, combine the ground meat, ricotta, bread, Parmigiano, eggs, herbs, salt, and pepper.
Step #3: Make the sauce – Sauté onion in olive oil, add crushed tomatoes and basil, and simmer.
Step #4: Form meatballs – Gently shape into balls with damp hands or use a small cookie scoop.
Step #5: Add meatballs to the sauce – Nestle gently into the pan in a single layer.
Step #6: Simmer covered – Cook on low for 25–30 minutes, flipping halfway through.
Step #8: Serve – Spoon into bowls, garnish with more basil and Parmigiano.
My Pro Tip
Recipe Tips
- Use whole milk ricotta for creaminess—drain it if it’s watery.
- Soak the bread well in milk and gently squeeze it—this keeps the texture light.
- Don’t overmix the meatball mixture; a gentle hand makes them tender.
- Chill the mixture for 15–20 minutes if it feels too soft to shape.
- Simmer gently in the sauce—don’t boil! This keeps the meatballs from breaking apart.
- Add extra Parmigiano on top before serving for a savory finish.
FAQ’s
They may be too wet. Be sure to drain excess moisture from the ricotta and soaked bread, and avoid overmixing.
No. Authentic Italian versions use soaked day-old bread, which gives them a better texture and flavor than dry breadcrumbs.
Polpette means meatballs in Italian. The word comes from the root polpa, meaning “flesh” or “pulp,” and traditionally refers to small, round balls made from ground meat, bread, cheese, and herbs.
Make-Ahead Storage and Reheating
- Make Ahead: Meatball mixture: Prep and refrigerate the meatball mixture and the sauce (separately) up to 24 hours ahead of time. Heat the sauce and cook the meatballs when ready. Alternatively, prepare the finished dish ahead of time, let it cool, then refrigerate it, and reheat when needed.
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stovetop in sauce or microwave in 30-second bursts.
- Freeze: These meatballs freeze well! Cool completely, freeze on a sheet tray, then store in a freezer bag. Store fully cooked meatballs in the freezer for up to 2 months. Thaw overnight in the fridge before reheating, or heat from frozen in the sauce.
How To Serve Ricotta Meatballs
- Pairing with pasta varieties like spaghetti or penne.
- Italian polenta is a great gluten-free option.
- Served as appetizers with dipping sauces. You’ll also love my fried cheese balls, or Sicilian Arancini.
- Incorporating into sandwiches or subs. Try my Italian Caprese Sandwich next!
- Pro Tip: Garnish with fresh basil and a sprinkle of Parmesan for added flair.
More Ricotta Cheese Recipes
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Ricotta Meatballs Recipe
Ingredients
For the Meatballs:
- 1 lb ground turkey, or ground beef, chicken, or pork
- 1 cup whole milk ricotta cheese
- ½ cup freshly grated Parmigiano Reggiano, plus more for serving
- ¼ cup finely chopped Italian parsley
- 2 teaspoons Italian seasoning, optional, for extra flavor
- 1 large egg, beaten
- ¼ cup bread crumbs
- 1 ½ teaspoons kosher salt
- ½ teaspoons freshly ground black pepper
- 1 slice day-old bread (about 1 cup), torn into small pieces
- ¼ cup whole milk
For the Tomato Sauce (Sugo al Pomodoro):
- 28 oz can crushed tomatoes, high-quality, Italian-style
- ½ onion, finely diced
- 2 tablespoons extra virgin olive oil
- 5 fresh basil leaves
Instructions
Make the Sauce:
- Heat olive oil in a large sauté pan over medium heat.
- Add diced onion and cook until soft and translucent, about 5 minutes.
- Stir in crushed tomatoes and basil leaves. Season with salt and pepper.
- Let the sauce simmer on low while you prepare the meatballs (about 20 minutes).
Prepare the Meatballs:
- In a small bowl, soak the torn bread in milk for 5 minutes.
- In a large bowl, combine ground turkey, ricotta, Parmigiano, parsley, egg, soaked bread, Italian seasoning (optinal), breadcrumbs, salt, and pepper.
- Mix gently with a fork until just combined—this mixture will be a little softer than a regular meatball texture.
Cook the Meatballs in the Sauce:
- The ricotta meatball mixture is too soft to roll with hands like traditional meatballs. Take a large heaping tablespoon or a small cookie scoop and drop the meatballs into the sauce (about 20 meatballs).
- Nestle the meatballs into the simmering tomato sauce in a single layer.
- Cover and simmer gently for 25–30 minutes, turning once halfway through. Do not turn right away, or the meatballs may fall apart.
- Serve warm with extra Parmigiano and fresh basil. Toss with pasta, serve over warm polenta, or enjoy in a bowl with a side of crusty bread.
Notes
- Use whole milk ricotta for creaminess—drain it if it’s watery.
- Soak the bread well in milk and gently squeeze it—this keeps the texture light.
- Don’t overmix the meatball mixture; a gentle hand makes them tender.
- Chill the mixture for 15–20 minutes if it feels too soft to shape.
- Simmer gently in the sauce—don’t boil! This keeps the meatballs from breaking apart.
- Add extra Parmigiano on top before serving for a savory finish.
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stovetop in sauce or microwave in 30-second bursts.
- Freeze:These meatballs freeze well! Cool completely, freeze on a sheet tray, then store in a freezer bag. Store fully cooked meatballs in the freezer for up to 2 months. Thaw overnight in the fridge before reheating, or heat from frozen in the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I hope you loved the recipe! I see your comment now :).
Melt in your mouth and packed with delcious flavor. You’ll love these!