These ricotta meatballs are soft, flavorful, and everything you want in a cozy, homemade meal. Made with creamy ricotta, a touch of heavy cream, and just the right amount of seasoning, they stay tender on the inside while developing a rich, golden crust as they sear.
Simmered slowly in a rustic tomato basil sauce, the meatballs soak up all that deep, savory flavor — making each bite better than the last. Whether you serve them over pasta, tuck them into a sandwich, or enjoy them with a side of crusty bread, this is a dish that’s simple, satisfying, and full of soul.
Ingredients
For the Meatballs:
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2 large eggs
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8 oz whole milk ricotta cheese
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¼ cup heavy cream
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1 cup Italian-seasoned panko breadcrumbs (plus more if needed)
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1 tsp garlic powder or roasted garlic blend
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½ tsp crushed red pepper flakes (adjust to taste)
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2 shallots, finely minced
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2 lbs ground beef (90/10)
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Salt and freshly ground black pepper
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1 tbsp olive oil, for pan-frying
For the Tomato Basil Sauce:
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1 tbsp olive oil
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1 yellow onion, finely diced
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1-2 tbsp tomato paste
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½ cup dry red wine (or beef broth for alcohol-free option)
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32 oz crushed tomatoes
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2 sprigs fresh basil
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Salt, pepper, and a pinch of sugar (if needed)
Instructions
1. Mix the Meatball Base
In a large mixing bowl, whisk together the eggs, ricotta, and cream until smooth. Fold in the panko until fully incorporated and let it rest for 10 minutes — this helps the breadcrumbs absorb the liquid and hold everything together.
2. Season and Shape the Meatballs
Add the garlic powder, red pepper flakes, minced shallots, and ground beef. Season with salt and pepper, then gently mix by hand until just combined. Avoid overmixing to keep the texture light. To taste-test, cook a small piece in a skillet or microwave and adjust seasoning if needed. Roll into tablespoon-sized balls and place on a tray.
3. Brown the Meatballs
Heat olive oil in a wide, heavy-bottomed pot over medium heat. Working in batches, sear the meatballs until golden brown on all sides (about 3–5 minutes per side). They don’t need to be fully cooked through at this stage — just browned. Transfer them to a plate and set aside. Pour off excess fat, but keep the flavorful brown bits stuck to the pan.
4. Make the Sauce
Add a fresh tablespoon of olive oil to the same pot. Sauté the diced onion over medium heat until soft and translucent, about 5–7 minutes. Stir in the tomato paste and let it cook for 4–5 minutes, mashing it into the onions until it darkens and sticks slightly to the pot.
Pour in the red wine and bring it to a gentle boil, scraping up any browned bits from the bottom. Once deglazed, stir in the crushed tomatoes. Season with salt, pepper, and a pinch of sugar if the tomatoes taste too acidic.
5. Simmer the Meatballs
Return the browned meatballs to the sauce and tuck in the basil sprigs. Cover, reduce heat to low, and let everything simmer for at least 45 minutes. The sauce will thicken, and the meatballs will become tender and deeply flavorful.
Loved these ricotta meatballs? Save the image below to your Pinterest board so you can find it anytime you’re craving something cozy and delicious!
Video Recipe
Tips & Tricks
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Use whole milk ricotta for the best texture. It gives the meatballs a soft, rich bite without falling apart.
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Don’t skip the resting time after mixing the breadcrumbs. It helps the mixture hold together and prevents crumbly meatballs.
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Taste before you roll. Cook a small piece of the mixture in a pan or microwave to check the seasoning — it’s a simple way to adjust salt or spice before shaping.
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Sear with confidence. A dark crust on the outside doesn’t mean they’re overcooked — it adds a layer of deep flavor that makes the sauce even better.
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Let it simmer low and slow. The longer the meatballs sit in the sauce, the more flavorful and tender they become. Try not to rush this part.
