Ricotta Meatballs

Ricotta Meatballs are tender, juicy, and packed with flavor. Made with ground chicken or turkey, creamy ricotta, and Parmesan, these meatballs are lightly fried before being baked in marinara sauce for a rich, comforting dish. Perfect as a main course or served as an appetizer, these meatballs pair wonderfully with pasta, crusty bread, or a fresh salad.

Serving: 4
Prep time: 25 minutes
Cook time: 25 minutes
Difficulty level: Easy
Course: Main

Ricotta Meatballs Ingredients:

• 1 lb (450 g) ground chicken or turkey
• ½ cup ricotta cheese
• ½ cup grated Parmesan cheese
• 3 tablespoon chopped parsley
• 1 ½ cup panko breadcrumbs
• 1 egg
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoon olive oil, for frying
• 1 cup marinara sauce
• 1-2 tablespoon grated Parmesan cheese, for serving
• Basil leaves, for garnish (optional)

Ricotta Meatballs Instructions:

Prepare the Meatballs:

1. In a large mixing bowl, combine the ground chicken or turkey, ricotta cheese, parmesan cheese, parsley, panko, egg, garlic powder, Italian seasoning, black pepper, and salt.
2. Knead the mixture until well combined.
3. Roll the mixture into walnut-sized meatballs and set them aside.

Cook the Meatballs:

4. Heat olive oil in an oven-safe pan over medium heat.
5. Fry the meatballs until golden brown on all sides, about 8-9 minutes.

Bake the Meatballs:

6. Pour the marinara sauce over the meatballs in the pan.
7. Transfer the pan to a preheated oven at 190°C (375°F).
8. Bake for about 15 minutes, or until the sauce thickens slightly and the meatballs are cooked through.

Serve:

9. Remove from the oven and season to taste.
10. Sprinkle with grated parmesan and fresh basil leaves, if using.
11. Serve hot, either on its own or with pasta, bread, or a side salad.

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Tips and Notes:

• You can use any type of ground meat, such as beef, pork, or a mix.
• These meatballs can also be served as a sandwich filling or over a bed of roasted vegetables.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 180°C (350°F) or in a pan over low heat until warmed through.
• These meatballs freeze well for up to 3 months. Reheat directly from frozen or thaw overnight in the fridge before warming.