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    Home » Main Dishes » The Best Veal Ricotta Meatballs Recipe

    The Best Veal Ricotta Meatballs Recipe

    March 7, 2025 , Updated March 15, 2025 Maria 6 Comments

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    Veal ricotta meatballs in sauce, garnished with a dollop of ricotta cheese and sprigs of basil for added color.

    This recipe for veal ricotta meatballs is incredibly tender and flavorful. Oven-baked to perfection, then simmered in marinara sauce and finished with dollops of creamy ricotta cheese. This is the best recipe variation of a comforting Italian classic.

    Ricotta cheese meatballs with marinara sauce.

    There’s something special about a tender, melt-in-your-mouth meatball, and these veal ricotta meatballs are exactly that.

    Growing up, meatballs were always on the Sunday table, but adding ricotta to the mix? That was a game-changer for me.

    The ricotta makes them incredibly soft, while a slow simmer in marinara sauce enhances their tenderness. Adding dollops of homemade ricotta at the end creates a creamy tomato ricotta sauce, much like the recipe I shared with cavatelli.

    As a longtime home cook specializing in Southern Italian flavors, I love sharing recipes that are both traditional and approachable.

    Being a dietitian, I prefer baking these meatballs since it uses less oil, making them a lighter yet still juicy option. It’s also easier—no splattering oil, just perfectly cooked meatballs every time!

    Whether you serve these with pasta, crusty bread, or on their own, they’re sure to become a new family favorite.

    Let’s make them together! 

    Tender ricotta meatballs with dollops of creamy ricotta and fresh basil leaves, nestled in a rich tomato sauce.

    Prep and Cook Time

    Making veal ricotta meatballs is quick and easy, with a perfect balance of baking and simmering to bring out the best flavors. Here’s how the time breaks down:

    • Prep Time: 15 minutes (for mixing and shaping the meatballs)
    • Cooking Time: 20-25 minutes
    • Simmering Time: 10 minutes (in marinara sauce)
    • Total Time: 45-50 minutes (including baking and simmering)

    Watch the video on the recipe card to see how easy this recipe is to make!

    Ingredients on a wooden board to make veal and ricotta meatballs.

    Ingredient Notes and Substitutions

    These veal ricotta meatballs are all about rich flavors and a melt-in-your-mouth texture. Here’s what I use and why:

    • Ground Veal: I love using veal for its tenderness and delicate flavor, but ground pork or beef works well, too. If using chicken or turkey, expect a slightly firmer texture. You can also use a combination of ground meats. 
    • Ricotta: This is non-negotiable for me! Homemade ricotta makes the meatballs incredibly soft and creamy. If needed, a good-quality whole milk ricotta can be used, but I always recommend making your own.
    • Breadcrumbs: I stick with homemade breadcrumbs for the best texture and simple flavor. If you need a gluten-free option, gluten-free breadcrumbs work well.
    • Pecorino Romano Cheese: I prefer Pecorino over Parmesan. It adds so much depth to the meatballs! If substituting, Parmesan is the closest alternative.
    • Egg: Helps bind the mixture. If avoiding eggs, a flax egg (1 tbsp ground flax + 3 tbsp water) can work, but the texture will be slightly different.
    • Garlic and Parsley: Fresh is best for bold flavor, but dried parsley works in a pinch.
    • Salt & Black Pepper: Enhances all the flavors. Feel free to adjust to your own taste.
    • Marinara Sauce: I always simmer my meatballs in my marinara sauce recipe for extra richness. A good store-bought sauce will work if you’re short on time.
    • Dollops of Homemade Ricotta (for serving): The finishing touch! Adding spoonfuls of ricotta to the sauce right before serving makes it extra creamy.
    Ricotta cheese meatballs in a pan with marinara sauce.

    How to Make Oven-Baked Ricotta Meatballs

    • In a large skillet, heat 2 tablespoons of olive oil over medium heat.  Add 2 finely chopped shallots and sauté for 3-5 minutes until translucent. Stir occasionally. The addition of a pinch of chili flakes at this point is optional. Add 2-3 minced garlic cloves and sauté for 30 seconds. Remove from heat. 

    A photo collage showing the process of making ricotta cheese meatballs: from combining the ingredients in a bowl to form a smooth mixture, to shaping and baking the meatballs.
    • In a large mixing bowl, combine 1 lb (450g) ground veal, 1 cup (250g) ricotta cheese, 1 large egg (slightly beaten) ⅓ cup (20g) homemade breadcrumbs, ¼ cup (25g) grated cheese, ¼ cup (16g) chopped fresh Italian parsley, ¾ tsp salt, ⅛ tsp black pepper and finally the shallot mixture.
    • Mix gently with your hands, a fork or large wooden spoon until just combined—avoid overmixing to keep the meatballs tender.
    • Preheat your oven to 375°F (190°C).
    • Form the mixture into 1½-inch (4cm) meatballs using a cookie scoop or your hands. Place them on a parchment-lined baking sheet.
    • Bake the meatballs for 20-25 minutes or until they reach an internal temperature of 160°F (71°C) [source].
    A photo collage of meatballs being simmered in a marinara sauce.
    • While the meatballs bake, make or reheat the marinara sauce with ¼ cup of water in a large skillet or saucepan over low heat. Once the meatballs are done, transfer them to the sauce and let them simmer for 5-10 minutes to absorb the flavors.
    • Spoon the meatballs and sauce onto a serving dish.
    • If desired, just before serving, add dollops of ricotta cheese and a few basil leaves for garnish.
    The soft interior of a meatball made with ricotta and veal.

    Tips

    • If the ricotta is watery, strain it through a fine-mesh sieve or cheesecloth for 30 minutes. This prevents excess moisture, which can make the meatballs too soft.
    • Mix the meat mixture lightly. Overmixing can lead to dense, tough meatballs instead of tender ones.
    • Keep the meatballs uniform in size by using a cookie scoop or tablespoon to portion the mixture evenly.
    • After scooping the meat mixture, roll each meatball between your palms to create a smooth, even shape. This helps them cook evenly and hold their texture in the sauce.
    • Simmering in the marina sauce keeps them moist and infuses flavor.
    A close up of tender ricotta cheese meatballs in a marinara sauce.

    Serving Suggestions

    • A platter of creamy polenta topped with a drizzle of olive oil and chili flakes.
      Creamy Polenta Recipe: Easy Steps for a Perfect Dish
    • Steamed string beans with garlic on a white dish.
      Garlicky Steamed Green Beans: Easy Recipe
    • A tray dusted with semolina with ricotta gnocchi resting on it.
      Homemade Ricotta Gnocchi Recipe
    • A photo collage of olive, parmesan, rosemary and cherry tomato focaccia.
      Cast Iron Focaccia with 4 Focaccia Toppings

    FAQ

    Can I use another type of meat instead of veal?

    Yes! While veal gives the meatballs a delicate, tender texture, you can substitute it with ground beef, pork, chicken, or even sausage. 

    Do I need to drain the ricotta before using it?

    If your ricotta is particularly wet, it’s best to drain it. Simply place it in a fine mesh sieve over a bowl and let it sit for about 30 minutes. This prevents the meatball mixture from being too loose.

    What’s the best way to cook them—pan-fried, baked, or simmered in sauce?

    It depends on your preference. Pan-frying gives them a nice crust, while baking is easier and requires less oil. Simmering them directly in sauce keeps them tender and infuses them with flavor. 

    How long to bake meatballs?

    Bake meatballs at 375°F (190°C) for 20-25 minutes, or until they reach an internal temperature of 160°F (71°) for veal or beef [source].
    For extra tenderness, you can finish cooking them by simmering in marinara sauce for another 5-10 minutes after baking.

    Can I make these meatballs ahead of time?

    Yes! You can shape the meatballs and refrigerate them for up to 24 hours before cooking. This helps make dinner prep easier.

    Can I freeze veal ricotta meatballs, and if so, should I freeze them cooked or uncooked?

    Yes! You can freeze them either cooked or uncooked:
    Uncooked: Place the shaped meatballs on a baking sheet and freeze until solid, then transfer them to a freezer bag. Cook from frozen, adding a few extra minutes.
    Cooked: Let them cool completely, then freeze in an airtight container. Reheat in sauce or the oven.

    Italian Comfort Food Recipes

    • A white plate with orecchiette, Italian sausage and broccoli rabe.
      Orecchiette with Italian Sausage and Broccoli Rabe
    • Baked Italian pasta shells on a white dinner plate dusted with cheese.
      Italian Stuffed Shells Recipe with Meat and Cheese
    • Baked Pasta in a baking dish.
      How to Make Baked Pasta al Forno
    • A bowl of Italian Egg Drop Soup on a wooden board.
      Easy Italian Egg Drop Soup: Stracciatella

     

     

    Recipe

    Ricotta cheese meatballs with dollops of ricotta and a fresh basil leaf, in a marinara sauce.

    The Best Veal Ricotta Meatballs Recipe

    This recipe for veal ricotta meatballs is incredibly tender and flavorful. Oven-baked to perfection, then simmered in marinara sauce and finished with dollops of creamy ricotta cheese for a comforting Italian classic.
    5 from 1 vote
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    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 34 meatballs
    Calories: 64kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 tablespoons olive oil
    • 2 shallots minced
    • 2-3 cloves garlic fresh, minced or grated
    • pinch red pepper flakes optional
    • 1 pound ground meat veal (454 grams)
    • 1 cup ricotta about 8 ounces or 250 grams, drained, whole milk
    • 1 egg slightly beaten, room temperature
    • ⅓ cup breadcrumbs homemade or commercial (20 grams)
    • ¼ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese grated, (25 grams)
    • ¼ cup Italian flat-leaf parsley fresh, finely chopped (16 grams)
    • ¾ teaspoon salt Kosher, or to taste
    • ⅛ teaspoon pepper black, or to taste
    • Marinara sauce homemade or commercial
    • ¼ cup water

    Topping:

    • dollops of ricotta cheese optional
    • basil to garnish, fresh

    Instructions

    • In a large skillet, heat the olive oil over medium heat. Add the shallots and sauté for 3-5 minutes until translucent. Stir occasionally.
    • Add the minced garlic cloves and sauté for 30 seconds. Adding a pinch of red pepper flakes is optional. Remove from heat.
    • In a large bowl, combine all the ingredients to make the veal ricotta cheese mixture. More specifically, the minced veal, ricotta cheese, egg, breadcrumbs, cheese, parsley, salt and pepper.
    • Mix gently with your hands, a fork, or a large wooden spoon until just combined—avoid overmixing to keep the meatballs tender.
    • Preheat the oven to 375°F (190°C). Place the oven grate in the center.
    • Form the mixture into 1½-inch (4cm) meatballs using a cookie scoop or your hands. Place them on a parchment-lined baking sheet.
    • Bake the meatballs for 20-25 minutes or until they reach an internal temperature of 160°F (71°C).
    • While the meatballs bake, heat the marinara sauce with ¼ cup of water in a large skillet or saucepan over low heat.
    • Once the meatballs are done, transfer them to the sauce and let them simmer for 5-10 minutes to absorb the flavors.
    • Spoon the meatballs and sauce onto a serving dish. If desired, just before serving, add dollops of ricotta cheese and a few basil leaves for garnish.
    • WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • If the ricotta is watery, strain it through a fine-mesh sieve or cheesecloth for 30 minutes. This prevents excess moisture, which can make the meatballs too soft.
    • Mix the meat mixture lightly. Overmixing can lead to dense, tough meatballs instead of tender ones.
    • Keep the meatballs uniform in size by using a cookie scoop or tablespoon to portion the mixture evenly.
    • After scooping the meat mixture, roll each meatball between your palms to create a smooth, even shape. This helps them cook evenly and hold their texture in the sauce.
    • Simmering in the marina sauce keeps them moist and infuses flavor.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 64kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 85mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.4mg
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    Filed Under: Main Dishes

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Val

      March 12, 2025 at 8:26 pm

      5 stars
      These were amazing! Thanks for sharing Maria.

      Reply
      • Maria

        March 13, 2025 at 10:28 am

        So happy to read this! Thanks for sharing Val!

        Reply
    2. Dianna

      March 07, 2025 at 4:16 pm

      These sound amazing. I am making them tomorrow

      Reply
      • Maria

        March 07, 2025 at 4:39 pm

        How wonderful Dianna! Enjoy!

        Reply
        • Daniela

          July 06, 2025 at 7:31 pm

          O mio Dio Maria, you did it again! These are the best meatballs I’ve ever had! Even better than my Nonna’s and my Mom’s. I will never make them any other way. Thank you so much.

        • Maria

          July 09, 2025 at 4:07 pm

          How wonderful! Thanks for sharing Daniela!

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