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Ricotta meatballs in tomato sauce with mozzarella, garnished with fresh basil on a white plate.

Ricotta Meatballs

These Ricotta Meatballs are what you make when you want something comforting but still light enough that you don’t feel like you need a nap afterward lol. The ricotta keeps them soft and tender, the pesto adds depth without extra chopping, and the whole thing bakes in the oven so there’s no pan-splatter situation happening on your stove.
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Course: Main Course
Cuisine: Italian
Keyword: meatballs, ricotta
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 510kcal
Author: Lola Jay

Ingredients

If making this for freezer meal prep, double meatball recipe and see notes section below.

Mealballs

Topping

  • 24 oz Marinara Sauce or favorite pasta sauce
  • ⅓ cup ricotta
  • 2 tablespoon Fresh basil chopped
US Customary - Metric

Instructions 

Prepare Meatball Mixture

  • If baking, preheat oven to 400°F and line a baking sheet with parchment paper or use an oven-safe pan.
  • In a large bowl, combine ground chicken, ricotta, panko, pesto, Italian seasoning, salt, pepper, garlic powder, onion powder, and red pepper flakes.
    1 lb ground chicken, ¾ cup ricotta, ½ cup panko breadcrumbs, 2 tbsp pesto, 1 tsp Italian seasoning, 1.5 tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, ¼ tsp red pepper flakes, 1 tsp onion powder
    Mixing ricotta, breadcrumbs, and pesto with meat in a glass bowl.
  • Mix gently until just combined — overmixing can make the meatballs dense.
    Mixing ground chicken, ricotta, and breadcrumbs in a glass bowl on a wooden countertop.

Shape and Bake

  • Form the mixture into evenly sized meatballs (about 2 tablespoons each). I use a 2 tablespoon measure to make sure they are all the same size. If baking, place in the baking dish and drizzle with olive oil.
    Person forming meatballs from ground chicken mix in a glass bowl on a wooden table.
  • Bake for 25 minutes, or until the internal temperature reaches 165°F and the tops are lightly golden.
    Raw meatballs in black skillet on wooden table with green plants in background.
  • Remove from oven and top with marinara sauce.
    24 oz Marinara Sauce
    Person pouring tomato sauce over meatballs in a skillet, with green plant in the background.
  • Return to the oven for 5 additional minutes to heat through.
    Meatballs simmering in rich tomato sauce in a black pan with fresh greenery in the background on a wooden table.

If Pan-Frying

  • Heat up the extra virgin olive oil over medium-high heat for about 2 minutes.
    4 tbsp olive oil
    Hand placing meatball into a black pan with oil for cooking.
  • Cook for 6 minutes so it develops color, then flip and lower the heat. Cook for an additional 6-7 minutes or until the internal temp reads 165F.
    Cooking pan filled with golden-brown meatballs, some being lifted with tongs.

Finish with Sauce

  • Serve over your favorite marinara sauce.
    Meatballs in tomato sauce on a white plate with vibrant floral background.

Top and Serve

  • Add dollops of the ricotta over the meatballs.
    ⅓ cup ricotta
    Meatballs with ricotta in red sauce on a white plate, garnished with bright flowers in the background.
  • Finish with fresh basil and serve warm.
    2 tbsp Fresh basil
    Plate of meatballs with red sauce, ricotta, and basil on a wooden table background.
Made this recipe? Click to RATE IT! it helps alot :)

Video

Notes

Nutrition facts are only estimates. 

Storage & Reheating

  • Refrigerate: Up to 4 days.
  • Freeze: If freezing for meal prep. Once meatballs are cooked, let them cool completely. Then place on a parchment-lined sheet pan and freeze for 3 hours. Once frozen, place in a freezer-safe bag or container. Freeze for up to 3 months (before saucing). Make 
  • Reheat: If cooking from frozen, warm gently in sauce on the stovetop for 15-20 minutes or bake them at 375F for 20-25 minutes. 

Nutrition

Calories: 510kcal | Carbohydrates: 19g | Protein: 31g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 1350mg | Potassium: 1214mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1286IU | Vitamin C: 12mg | Calcium: 209mg | Iron: 4mg
Tried this recipe?Mention @lolajay_yum