These Ricotta Meatballs feature the excellent flavor combination of ground turkey, Italian sausage, and ricotta cheese for tender deliciousness. Plus, they store well, so they’re a perfect freezer meal or meal to prep ahead of busy weeks!
I love easy meatballs as an easy dinner component and am so happy to add a new favorite one to the mix. These ricotta meatballs are tender, flavorful, and make for a great postpartum freezer meal since they reheat easily and beautifully.
They have ample flavor from the inclusion of sausage and make a big batch so you will be set for more than one meal. You can pair them with pasta, serve with Italian bread as an open-faced sandwich, in rolls as meatball sandwiches, or just on their own with simple sides.
This recipe is from the new book, What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities by Julia Turshen. It’s out this month and is full of flexible, delicious recipes that teach you the basics of cooking—and help give you the confidence to change things, too.
You can buy the book wherever books are sold, or here on Amazon or Split Rock Books.
(You may also like Baked Chicken Meatballs, Teriyaki Chicken Meatballs, Pesto Meatballs, and Turkey Meatballs with Zucchini.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Ricotta Meatballs so you know what to pick up from the store or have ready.
- Italian sausage:
- Ground turkey (or ground pork):
- Parmesan cheese:
- Parsley:
- Olive oil spray:
- Marinara sauce:
Step-by-Step Instructions
Here’s a preview of how to make these Ricotta Meatballs so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Place all the ingredients in a large bowl.
Step 2. Mix until well combined.
Step 3. Divide the mixture into 24 meatballs.
Step 4. Roast the meatballs until firm to the touch and lightly browned. Serve.
Frequently Asked Questions
Ricotta meatballs are typically similar to other meatballs in that they include ground meet or sausage and breadcrumbs, but they also include the addition of ricotta cheese.
Don’t boil them vigorously, but rather bake them and/or simmer over medium-low or low heat to cook them more gently.
You can do either but it is typically less messy to bake them since you don’t have to worry about oil splattering.
How to Store
If you want to make the ricotta meatballs ahead, let them cool, refrigerate them in the sauce, and then just reheat in a pot over medium-low heat or in a baking dish in a 300 degree F oven.
You can also freeze the cooked meatballs in sauce if you want them to keep even longer (defrost overnight in the refrigerator before reheating).
Best Tips for Success
- If you don’t want to chop a thing, leave out the parsley (honestly, it just makes them look nice). Either way, the texture of these is that of a classic meatball.
- If liquid comes off the meatballs during baking, simply drain it off.
- Serve with warmed marinara sauce over pasta or as meatball sandwiches.
- Use bulk Italian sausage or remove link sausage from the casing. Or try ground beef or turkey in place of the sausage.
- Pan fry in a skillet instead of baking them meatballs if desired.
- Add finely minced onion or garlic, if desired.
- This is an egg-free meatball recipe, so you don’t need them to bind the ingredients.
Related Recipes
Copyright © 2024 by Julia Turshen. Reprinted with permission of Flatiron Books. All rights reserved.
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Ricotta Meatballs
Ingredients
- 1 pound bulk Italian sausage (pork, turkey, or chicken; or remove sausage from 1 pound of links)
- 1 pound ground turkey (or ground pork)
- 15 ounces ricotta cheese (I prefer whole milk)
- ½ cup grated Parmesan cheese (plus more for serving)
- ¼ cup flat-leaf parsley (minced)
- olive oil spray
- 28- ounce jar marinara sauce (or homemade sauce)
Instructions
- Preheat your oven to 425 degrees F. Line a sheet pan with parchment paper.
- Place the sausage meat, ground turkey, ricotta, Parmesan, parsley, salt, and pepper in a large bowl and use your hands to mix well to combine.
- Divide the mixture into 24 portions, using about 2 tablespoons of the mixture for each meatball and space evenly on the sheet pan.
- Spray the meatballs with a light coating of cooking spray.
- Roast the meatballs until firm to the touch and lightly browned, about 25 minutes. (Drain any liquid or fat on the pan as needed.)
- Serve the meatballs topped with warm marinara sauce (you can also warm your tomato sauce in a pot, add the meatballs, and keep warm over low heat until you’re ready to eat).
Notes
- If you don’t want to chop a thing, leave out the parsley (honestly, it just makes them look nice).
- If you want to make the meatballs ahead, let them cool, refrigerate them in the sauce, and then just reheat in a pot over medium-low heat or in a baking dish in a 300 degree F oven.
- You can also freeze the cooked meatballs in sauce if you want them to keep even longer (defrost overnight in the refrigerator before reheating).
Hello! I’d love to make these, they sound very yummy. What is the serving size?
They look delicious and I am going to make these! I don’t see where the ricotta cheese is added?
Add it in Step 2 with the rest of the ingredients. Enjoy!
How much ricotta do you add? 1/2 cup?
Ack I’m sorry, that’s fixed!