The Best Veal Ricotta Meatballs 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.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings meatballs

Calories 64kcal

Author Maria Vannelli RD

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

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