Ricotta Meatballs Recipe

5 from 2 votes

Light, fluffy, and rich with flavor—these ricotta meatballs are simmered in a simple tomato sauce for the ultimate comforting dish. Made with nonna's trick to make them the BEST!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: classic tomato sauce, polpette recipe, ricotta meatballs

Servings: servings

Author: Elena Davis

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

Top 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.

Storage:

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.

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