Introduction:
These Baked Ricotta Meatballs with Marinara combine the richness of ricotta cheese with perfectly seasoned ground beef for a tender, flavorful main dish. Baking the meatballs instead of frying makes this recipe healthier while still delivering that classic Italian comfort food experience. Serve over pasta, in sandwiches, or as an appetizer for a crowd-pleasing meal.
Ingredients:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 pound ground beef
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil leaves for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, ground beef, egg, minced garlic, oregano, basil, parsley, salt, and pepper. Mix gently until well combined but not overworked.
- Using your hands, form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
- While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warmed through.
- Once the meatballs are done, remove them from the oven and gently place them in the marinara sauce. Let them simmer for a few minutes to absorb the flavors.
- Serve hot, garnished with fresh basil leaves and additional grated Parmesan if desired.
Variation
- Mediterranean Style: Add 1/4 cup chopped Kalamata olives, 1/4 cup crumbled feta cheese, and 1 teaspoon dried oregano to the meatball mixture. Serve with a lemon-infused marinara sauce.
- Spicy Italian: Incorporate 1/2 teaspoon red pepper flakes and 2 tablespoons finely chopped sun-dried tomatoes into the meatball mixture. Use a spicy arrabbiata sauce instead of regular marinara.
- Herb Garden: Replace the dried herbs with 2 tablespoons each of fresh chopped basil, oregano, and rosemary for a more aromatic flavor profile. Add 1 tablespoon of lemon zest to brighten the taste.
Cooking Notes
- Don’t overmix the meatball ingredients as this can make the meatballs tough. Mix just until the ingredients are combined.
- For even cooking, make sure all meatballs are roughly the same size. Using a cookie scoop helps achieve uniformity.
- Allow the meatballs to rest for 5 minutes after baking before adding them to the sauce. This helps them retain their shape and juices.
Serving Suggestions
- Classic Pasta Pairing: Serve over al dente spaghetti or penne pasta with extra marinara sauce and a generous sprinkle of freshly grated Parmesan cheese.
- Meatball Subs: Split open crusty Italian rolls, add 3-4 meatballs with sauce, top with sliced provolone cheese, and broil until the cheese melts for delicious sandwiches.
- Appetizer Style: Serve smaller versions of these meatballs on toothpicks with a side of warm marinara for dipping at your next gathering.
Tips
- For extra flavor, toast the breadcrumbs in a dry pan before adding them to the meatball mixture.
- To prevent the meatballs from sticking to your hands while forming them, lightly wet your hands with water or olive oil.
- If you prefer a smoother texture, you can pulse the ricotta, parmesan, and herbs in a food processor before mixing with the ground beef.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving – 4 meatballs)
- Calories: 425
- Protein: 32g
- Sodium: 680mg
Frequently Asked Questions
- Can I make these meatballs ahead of time? Yes, you can prepare the meatballs up to 24 hours in advance and refrigerate them uncooked. You can also freeze the raw meatballs for up to 3 months. Allow frozen meatballs to thaw in the refrigerator before baking.
- Can I use ground turkey instead of beef? Absolutely! Ground turkey works wonderfully as a leaner alternative. Just note that turkey meatballs may cook slightly faster, so check them about 3-5 minutes earlier than the beef version.
- Why add ricotta cheese to meatballs? Ricotta adds moisture and creates a tender texture in the meatballs. It also helps bind the ingredients together while adding a subtle creamy flavor that complements the savory meat and herbs.
- Are these meatballs gluten-free? As written, no, due to the breadcrumbs. However, you can easily substitute gluten-free breadcrumbs or crushed gluten-free crackers to make them suitable for those with gluten sensitivities.
Conclusion
These Baked Ricotta Meatballs with Marinara offer a delicious twist on a classic Italian favorite. The addition of ricotta cheese creates exceptionally tender meatballs while baking them provides a healthier alternative to traditional frying. Whether you’re serving them as a family dinner over pasta, as party appetizers, or in hearty sandwiches, these versatile meatballs are sure to become a regular in your recipe rotation. The balance of herbs, cheese, and savory beef makes this dish both comforting and impressive enough for guests. Enjoy the simplicity of preparation and the complex flavors that develop when these ingredients come together!
Print
Baked Ricotta Meatballs with Marinara
- Total Time: 40 minutes
- Yield: 4 servings (about 16 meatballs) 1x
Description
These Baked Ricotta Meatballs with Marinara combine the richness of ricotta cheese with perfectly seasoned ground beef for a tender, flavorful main dish. Baking the meatballs instead of frying makes this recipe healthier while still delivering that classic Italian comfort food experience. Serve over pasta, in sandwiches, or as an appetizer for a crowd-pleasing meal.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 pound ground beef
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, ground beef, egg, minced garlic, oregano, basil, parsley, salt, and pepper. Mix gently until well combined but not overworked.
- Using your hands, form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
- While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warmed through.
- Once the meatballs are done, remove them from the oven and gently place them in the marinara sauce. Let them simmer for a few minutes to absorb the flavors.
- Serve hot, garnished with fresh basil leaves and additional grated Parmesan if desired.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the meatball mixture.
- These meatballs freeze beautifully! Make a double batch and freeze uncooked meatballs for a quick weeknight meal.
- The ricotta cheese keeps these meatballs incredibly tender and moist.
- For a lighter version, substitute ground turkey for the beef.
- Serve over spaghetti, zucchini noodles, or with crusty bread for soaking up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 425
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
Keywords: ricotta meatballs, baked meatballs, Italian meatballs, marinara sauce, comfort food, easy dinner