Ricotta-Stuffed Meatballs in Marinara

Why You’ll Love This Recipe

• Light, tender meatballs with a creamy ricotta–herb center that gently melts into the sauce.
• Big Italian flavors using everyday ingredients and an easy, reliable method.
• Par-bake for fuss-free shaping, then simmer for saucy, weeknight-friendly comfort.
• Equally great over spaghetti, polenta, or with crusty bread for dunking.

Grocery List

• Produce: 2 onions, 6 cloves garlic, fresh basil, fresh parsley
• Dairy: Whole-milk ricotta, Parmesan cheese, whole milk, 2 eggs
• Pantry: Ground beef (80/20), ground pork (or mild Italian sausage), crushed tomatoes (28 oz), tomato paste, breadcrumbs, olive oil, kosher salt, black pepper, dried oregano, fennel seed, red pepper flakes, bay leaf, sugar (optional)

Full Ingredients

Ricotta Center

• 3/4 cup (170 g) whole-milk ricotta, drained 15 minutes
• 1 large egg yolk
• 1/4 cup (20 g) finely grated Parmesan
• 2 tbsp finely chopped fresh basil
• Pinch kosher salt

Meatball Mix

• 1 lb (454 g) ground beef, 80/20
• 1/2 lb (227 g) ground pork (or mild Italian sausage removed from casing)
• 1 cup (45 g) fresh breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 large egg
• 1/2 cup (40 g) finely grated Parmesan
• 1/2 small onion, finely grated (about 30 g)
• 2 cloves garlic, finely grated
• 1 1/2 tsp kosher salt (Diamond Crystal; use 1 tsp if using fine sea salt)
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1 tsp lightly crushed fennel seed
• Pinch red pepper flakes

Marinara & Finishing

• 2 tbsp extra-virgin olive oil, plus 1 tbsp to finish
• 1 small onion, minced (about 100 g)
• 4 cloves garlic, thinly sliced
• 1 tbsp tomato paste
• 1 can (28 oz/796 g) crushed tomatoes
• 1/2 cup (120 ml) water
• 1 bay leaf
• 1 basil sprig or 1 tsp dried basil
• 1 Parmesan rind (optional)
• 1/2 tsp sugar (optional, to balance acidity)
• 1 tsp kosher salt, plus more to taste

For Serving

• Cooked spaghetti, soft polenta, or warm crusty bread
• Extra grated Parmesan and torn basil leaves

Step-by-Step Instructions

Step 1: Drain ricotta and make the filling

Set a fine-mesh strainer over a bowl and add the ricotta. Let drain 15 minutes to remove excess moisture. In a small bowl, stir the ricotta with the egg yolk, 1/4 cup Parmesan, basil, and a pinch of salt until smooth. Line a small plate with parchment. Using a teaspoon, scoop 16 small mounds of ricotta (about 2 teaspoons each), set them on the plate, and freeze for 15 minutes to firm up.

Step 2: Start a quick marinara

In a wide Dutch oven or deep skillet (11–12 inches), warm 2 tbsp olive oil over medium heat. Add the minced onion and a pinch of salt; cook 4–5 minutes until translucent. Stir in sliced garlic and cook 30–60 seconds until fragrant. Add tomato paste and cook, stirring, 1 minute. Pour in crushed tomatoes and 1/2 cup water; add bay leaf, basil sprig, Parmesan rind (if using), sugar, and 1 tsp kosher salt. Bring to a gentle simmer, then reduce to low to maintain a bare simmer while you form the meatballs.

Step 3: Make the panade and meat mixture

In a large bowl, combine breadcrumbs and milk; let stand 3–5 minutes until the crumbs hydrate. Add ground beef, ground pork, egg, 1/2 cup Parmesan, grated onion and garlic, kosher salt, black pepper, oregano, fennel seed, and red pepper flakes. With clean hands, gently mix just until combined and homogenous—do not overwork. Let the mixture rest 5 minutes to hydrate.

Step 4: Form the ricotta-stuffed meatballs

Heat oven to 425°F. Line a rimmed sheet pan with parchment. Lightly oil your hands. Portion the meat mixture into 16 equal mounds (about 2 rounded tablespoons each). Working one at a time, flatten a mound into a 2 1/2-inch disk in your palm, nestle a frozen ricotta piece in the center, then wrap the meat around it, pinching to seal. Roll gently into a smooth ball and place on the sheet pan. Make sure no ricotta is visible.

Step 5: Set the exterior in the oven

Bake the meatballs for 8 minutes at 425°F, just until the exterior is lightly set and beginning to take on the faintest color. This step helps them hold shape in the sauce without overcooking. Alternatively, pan-sear in a thin film of oil over medium-high heat for 2–3 minutes, rolling to lightly set all sides.

Step 6: Simmer in marinara

Transfer the par-baked meatballs to the gently simmering marinara, nestling them in a single layer. Keep the sauce at a lazy simmer—small, occasional bubbles—so the meatballs stay tender and the filling remains creamy. Partially cover and cook 20–25 minutes, carefully turning once halfway. The centers should reach 165°F on an instant-read thermometer. Expect a touch of ricotta to mingle into the sauce—that’s flavor gold.

Step 7: Finish and serve

Remove bay leaf and Parmesan rind. Stir in 1 tbsp olive oil and a handful of chopped basil; taste and adjust salt. Serve meatballs and sauce over hot spaghetti or creamy polenta, or with crusty bread. Shower with extra Parmesan and a few torn basil leaves. Spoon extra sauce over the top so every bite is saucy and rich.

Pro Tips

• Drain and briefly freeze the ricotta center to minimize leaks and keep the middle molten.
• Use wet or lightly oiled hands for shaping—the mixture will be soft by design.
• Keep the sauce at a bare simmer. A hard boil can split or toughen the meatballs.
• Weigh portions for even cooking: about 45 g meat mixture and 10 g ricotta center per ball.
• Parmesan rind in the sauce adds savory depth; remove before serving.

Variations

• Arrabbiata Style: Add 1–2 tsp Calabrian chili paste (or extra red pepper flakes) to the sauce for heat.
• Turkey Version: Use 1 1/2 lb ground turkey (93% lean) and add 1 extra tbsp olive oil to the meat mixture for moisture.
• Mozzarella Surprise: Nestle a 1/2-inch cube of low-moisture mozzarella alongside the ricotta for a stretchy center.

Storage & Make-Ahead

Refrigerate cooked meatballs in sauce up to 4 days. Reheat gently on the stovetop, covered, over low heat until hot (165°F), adding a splash of water if the sauce is too thick. Freeze cooked meatballs in sauce up to 2 months; thaw overnight in the refrigerator and reheat as above. To prep ahead, form stuffed meatballs through Step 4 and freeze on a sheet pan until firm, then store in a bag up to 2 months. Cook from frozen: bake 12 minutes at 425°F to set, then simmer in sauce 25–30 minutes.

Nutrition (per serving)

Approximate values: 535 calories; 38 g fat; 13 g carbohydrates; 31 g protein; 970 mg sodium. Values will vary based on brands and serving size.