Ricotta Meatballs

Ricotta Meatballs
Photo: Marcus Nilsson
Hands On Time:
15 mins
Total Time:
25 mins
Makes 30 meatballs (serves 6, or 4 with leftovers)


  • ¾ pound ground beef

  • ¾ pound ground pork or turkey

  • ½ cup ricotta

  • cup panko bread crumbs

  • ½ cup finely chopped onion

  • ¼ cup chopped parsley

  • ¼ cup grated Parmesan

  • 2 tablespoons milk

  • 1 large egg, beaten

  • Kosher salt and black pepper


  1. Mix together the beef, pork, ricotta, panko, onion, parsley, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl until just combined.

  2. Gently form into 30 meatballs (about 2 tablespoons each). Transfer to an airtight container (separating the layers with parchment paper) and refrigerate for at least 24 hours and up to 3 days (or freeze for up to 1 month). Store cooked and cooled meatballs in an airtight container in the refrigerator for up to 4 days.

Chef's Notes

To cook: Cook the meatballs (in batches) in 2 tablespoons oil in a nonstick skillet over medium-high heat until browned on all sides and cooked through, about 6 minutes.

Nutrition Facts (per serving)

450 Calories
36g Fat
5g Carbs
26g Protein
Nutrition Facts
Calories 450
% Daily Value *
Total Fat 36g 46%
Saturated Fat 11g 55%
Cholesterol 125mg 42%
Sodium 480mg 21%
Total Carbohydrate 5g 2%
Total Sugars 1g
Protein 26g
Calcium 112mg 9%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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