Ricotta Meatballs with Whipped Ricotta

Beef and pork ricotta meatballs, browned until craggy and golden, served over cold whipped ricotta. Rich, tender, and messy in the best possible way.

Why I love it:

Homemade ricotta meatballs are extra-moist and packed with flavor. They taste like they’re straight out of an Italian trattoria (especially when you use Marcella Hazan’s tomato sauce recipe.) 

This is always up for debate, but I like a mix of half ground beef and half ground pork for meatballs. It gives the best balance of flavor and richness. If I’m going all in, I’ll add veal and do equal parts of all three. But for everyday cooking, the half and half is perfect. I’ve tested this with all beef, but it’s noticeably less tender. 

Instead of milk or water, these meatballs use ricotta cheese for a soft, milky sweetness and tenderness. Then breadcrumbs (fresh if you have them!) and eggs hold everything together. A smooth garlic paste, chopped parsley, and lots of parmesan round everything out.

Finally, when it comes to meatballs, I always try to pan-fry them. It takes a little more time and attention (and it makes a big gross mess), but the crust you get is worth it! Deeply browned, crusty, salty, full of flavor. It’s an overlooked part of making a really great meatball. You can bake them, but they just won’t have that delicious crust.

I serve these ricotta meatballs over a bed of whipped ricotta, which is really all about the contrast. Savory, rich, tomatoey meatballs dragged through cold, creamy ricotta is out of this world. 

I like to serve it with a vegetable dish or something fresh on the side, like a crunchy shaved fennel salad or a quick pan of garlicky sautéed kale. Anything to balance all those tasty meatballs!

How to make ricotta meatballs:

More recipe tips:

• Mix all the ingredients except the meat first, until well combined. Then fold in beef and pork until just combined (don’t overwork it)!
• You can whip the ricotta ahead of time and keep it in the fridge. 
• Mix everything but the meat first. Get a smooth, even base, then gently fold in the beef and pork to avoid a dense texture.
• Chill before frying if needed. If the mixture feels too soft, a short stint in the fridge helps them hold their shape.
• Make the ricotta ahead. Whip it and refrigerate until ready to serve, it holds beautifully and makes plating effortless.
• Refrigerate before cooking if you’re planning ahead. Shaped meatballs hold well for up to 1 day.
• Freeze after cooking. Cooked meatballs freeze well for up to 2 months. Avoid freezing raw if you plan to pan-fry— the excess moisture will cause too much splattering.

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