Ricotta Meatballs with the Crispy Topping
These Ricotta Meatballs are an easy and delicious family favorite! Tender, juicy homemade meatballs with a jar of good marinara and a crispy topping to finish it all off. YUM! The post Ricotta Meatballs with the Crispy Topping appeared first on Pinch of Yum.
Watch How To Make These Ricotta Meatballs
I Have A New Favorite Meatball.
Not to be drama, but there might be drama.
For years, these classic baked chicken meatballs have been my favorite of all time. And I still love them!
But there’s a new meatball in town. RICOTTA meatballs, to be specific! They are a force in my life. They are just super tender, juicy, versatile, and so easy.
Imagine this: you step in the door from school / work / life and get hit with the smell of warm garlic bread. You see someone (maybe it’s your own self – just play along) pulling a skillet of crispy-topped meatballs in bubbling sauce out of the oven. A bowl of dressed greens get set on the table. People start to gather, forks are flying, dipping and crunching and shushed eating begins.
It doesn’t get any better than feeling loved in this way. ♡
I’ve done this with both ground chicken and ground turkey – I prefer turkey, maybe because it has a bit more fat? Ground beef also works, as does Italian sausage – and maybe you want to mix and match because this recipe is begging to be doubled.
As far as serving goes, it is physically impossible for us to NOT have these with garlic bread. I adore this garlic bread so much. But good old buttered noodles would work, too! And for veggies, a simple green salad, bagged Caesar salad, or steam-in-the-bag green beans on the side – all great options.
I love these meatballs because – thanks to that ricotta! – they’re juicy, luscious, and flavorful. Bjork loves these meatballs because protein. Our girls LOVE these meatballs for who knows what reason kids ever choose to like anything, but the obsession is real. Our 3 year old prayed before our meal the other night, and she closed her little eyes and folded her hands and solemnly said, in her tiny voice, “God, thank you that Mom made these meatballs.”
I hope you love them as much as we do!
Welcome To My Home! Let’s Make Ricotta Meatballs!
1
Combine the meatball mixture.
Everything all in one bowl! No cutting board required.
2
Roll into Meatballs.
Place them in an oiled pan to prevent sticking – I love this one from Lodge, but any oven-safe pan will work! (affiliate link)
3
Bake the Meatballs.
400 degrees for 20-25 minutes, to golden, juicy perfection.
4
Add Sauce.
I just add a jar of sauce directly to the pan.
5
Add the crispy topping.
Optional but fun! Gives the whole thing a little texture and bling. Broil for a few minutes to get it crispy!
6
You’re done! Yum!
Get into that skillet of goodness.
Ricotta Meatballs with The Crispy Topping
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Total Time: 40 minutes -
Yield: 4-5 servings
Print Recipe
Pin RecipeDescription
These Ricotta Meatballs are an easy and delicious family favorite! Tender, juicy homemade meatballs with a jar of good marinara and a crispy topping to finish it all off. YUM!
Ingredients
Ricotta Meatballs
- 1 lb. ground turkey (I used 93/7 ground turkey – ground chicken also works, as does just about any other type of ground meat that you like!)
- 1/2 cup full-fat ricotta cheese
- 1/2 cup Parmesan cheese
- 1/2 cup panko
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
Crispy Topping & Extras
- 1 jar tomato sauce (like a marinara or pasta sauce – I like a lot of sauce so I typically use a 28–32 ounce jar)
- 1/4 cup panko
- 1/4 cup Parmesan cheese
- 2 teaspoons olive oil
- chopped parsley
Instructions
- Prep: Preheat the oven to 400 degrees. Mix all meatball ingredients together.
- Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
- Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
- Sauce: Add the tomato sauce directly to the pan with the meatballs and stir to get them all coated.
- Optional Topping: Mix the 1/4 cup panko, 1/4 cup parmesan cheese, 2 teaspoons olive oil, and parsley in a small bowl. Sprinkle on top of the meatballs and sauce.
- Final Bake: Return to the oven for 5-7 minutes to warm the sauce. Turn on the broiler for the last 2-3 minutes to get the crispies nice and golden (just watch it so it doesn’t burn).
- You’re Done! Get into this! SO good served with a green salad and garlic bread for dunking into the sauce!
Notes
The meatballs should reach an internal temperature of 165 degrees to be fully cooked. If you’re baking in a deeper pot than what is shown here, like a full-size Dutch oven with higher sides, you may need to increase the baking time or put the lid on to make sure the meatballs get cooked (that is according to commenters here who used a different type of pan – thank you for sharing)!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Category: Dinner
Method: Oven
Cuisine: Italian
Keywords: meatballs, baked meatballs, italian meatballs, easy dinner recipe, meatball recipe
Frequently Asked Questions For Ricotta Meatballs
These meatballs rely on the ricotta for both tenderness and binding, so for a dairy-free option, I would try these baked chicken meatballs instead! They are one of our most popular recipes, and they can be easily made dairy-free by omitting the Parmesan.
You can use gluten-free breadcrumbs!
I like both Rao’s and DeLallo tomato sauces!
Yes!
This garlic bread is a must for me, even if it’s store-bought—it’s just so good to have something to dunk into that skillet. Another option would be simple buttered noodles. For vegetables, I usually throw together a bagged Caesar salad, a quick Italian salad using romaine, spinach, cucumber, and some store-bought Italian dressing, or this simple green salad.
Three More Easy Meatball Dinners
The post Ricotta Meatballs with the Crispy Topping appeared first on Pinch of Yum.
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