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One-Skillet Ricotta Meatballs

Incredibly tender beef meatballs made with creamy ricotta cheese, simmered in marinara sauce and topped with melted cheese dollops.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef 85% lean
  • 1 cup ricotta cheese whole milk
  • 0.5 cup breadcrumbs Italian style
  • 0.5 cup Parmesan cheese grated
  • 1 large egg
  • 2 tbsp fresh parsley chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 0.5 tsp black pepper
Sauce & Topping
  • 2 tbsp olive oil for frying
  • 24 oz marinara sauce your favorite jar or homemade
  • 0.5 cup ricotta cheese for topping dollops
  • 1 tbsp fresh parsley or basil for garnish

Equipment

  • Large skillet or Dutch oven
  • Mixing bowl
  • Cookie scoop

Method
 

  1. In a large bowl, mix breadcrumbs, parmesan, parsley, garlic, salt, and pepper. Stir in the egg and 1 cup ricotta. Add ground beef and mix gently with hands until combined.
  2. Form mixture into 12-15 golf-ball sized meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides (about 5-6 minutes).
  4. Pour marinara sauce into the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes until cooked through.
  5. Remove lid. Drop spoonfuls of the remaining ricotta cheese on top of the sauce and meatballs. Cover for 2 minutes to warm the cheese.
  6. Garnish with fresh herbs and serve hot.

Notes

Be gentle when mixing the meat to ensure the meatballs stay tender. Do not pack them tightly when rolling.