Ingredients

1 1/2 lbs. ground beef (80-85% lean)

3/4 cup ricotta cheese (whole milk ricotta)

2/3 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs (or panko bread crumbs)

1 large egg

3 garlic cloves (finely minced or 1 teaspoon garlic powder)

1/2 teaspoon onion powder

1 1/2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon red pepper flakes

Olive oil

28 to 32 ounces marinara sauce (such as Rao’s or Carbone’s)

Freshly grated Parmesan cheese, fresh basil, whipped ricotta, and chili flakes (for serving)

Instructions

Step 1: Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine ground beef, ricotta cheese, bread crumbs, grated Parmesan, egg, garlic, onion powder, salt, pepper, and red pepper flakes. Mix until well combined but do not overwork the meat.

Step 2: Shape the mixture into 14 to 20 meatballs, depending on your preferred size. Drizzle a small amount of olive oil on the bottom of a large skillet or Dutch oven to prevent sticking, then place the meatballs in the pan.

Step 3: For 1½-inch meatballs, bake for 15–20 minutes. For larger 2-inch meatballs, bake 20–25 minutes. Meatballs are done when lightly browned and the internal temperature reaches 160 degrees Fahrenheit. Carefully drain excess grease or blot with a paper towel.

Step 4: Pour marinara sauce into the pan with the meatballs and gently stir to coat them, or spoon sauce over the top. Bake for an additional 5 minutes, or until the sauce is heated through and meatballs are fully cooked.

Step 5: Remove from oven and top with freshly grated Parmesan, fresh basil ribbons, and optionally whipped ricotta for extra creaminess. Add chili flakes if you prefer more heat. Serve warm.

Tips & Variations

Use whole milk ricotta for a creamier texture; low-fat ricotta can make meatballs dryer.

Try substituting ground pork or a mix of pork and beef for a different flavor profile.

For a gluten-free version, use gluten-free bread crumbs.

Do not overmix the meat mixture to keep meatballs tender.

Use a meat thermometer to ensure perfectly cooked meatballs every time.

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet with marinara sauce over low heat or in the microwave until warmed through. For longer storage, freeze cooked meatballs with sauce for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make these meatballs without ricotta?

Yes, but ricotta adds moisture and tenderness. You can substitute with an equal amount of plain yogurt or cottage cheese for a slightly different texture.

How do I prevent meatballs from falling apart?

Be careful not to overmix the ingredients, handle the meat gently, and use an egg and breadcrumbs as binders. Also, avoid overcrowding the pan when cooking for even cooking and structure.