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Plate of tender ricotta meatballs served with marinara sauce and herbs

Tender Ricotta Meatballs

Tender Ricotta Meatballs are a comforting dish that combines sweet Italian sausage with creamy ricotta and herbs, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb sweet Italian sausage Choose high-quality sausage for the best flavor; turkey sausage works well for a leaner choice.
  • 1 large egg Acts as a binder; you can use a flax egg for a plant-based alternative.
  • 1/2 cup ricotta cheese The star ingredient; cottage cheese may be a lighter substitute.
  • 1 clove garlic, grated Fresh garlic is key for the best taste.
  • 1 tsp fennel seed Omit if you prefer a less pronounced flavor.
  • 3/4 tsp kosher salt Adjust if you're watching your sodium intake.
Breading and Flavor Enhancements
  • 1/2 cup panko Feel free to use seasoned panko for extra flavor.
  • 3 tbsp milk Oat milk can be a great dairy-free substitute.
  • 2 tbsp parmesan Add more for an extra cheesy finish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, combine panko and milk; let soak.
  4. In a large bowl, combine sweet Italian sausage, egg, ricotta, grated garlic, fennel, and salt.
  5. After soaking, mix the panko into the sausage mixture gently.
  6. Wet your hands with cold water to prevent sticking and roll into meatballs, about 2 tablespoons each.
Baking
  1. Place meatballs on the prepared baking sheet.
  2. Bake for about 15 minutes until crispy and golden brown.
  3. Meanwhile, warm marinara sauce in a small saucepan over medium heat.
Serving
  1. Spoon warm marinara onto a serving dish, add meatballs, and dot with additional ricotta and parmesan.
  2. Serve warm, enjoying the delightful aroma and flavors.

Notes

Avoid overmixing the meat mixture to prevent tough meatballs. Season well and do not skip the soaking step for breadcrumbs. For variations, try using turkey sausage or making it gluten-free by using GF breadcrumbs.