Name: Ricotta Meatballs in Marinara Sauce Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 32 oz. marinara sauce; ½ cup olive oil, divided; 15 oz. ricotta cheese; 1 teaspoon garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1 yellow onion, finely diced; 3 cloves garlic, minced; 1 egg, whisked; ½ cup half and half (can substitute cream); ½ cup Italian breadcrumbs; ½ cup Parmesan cheese, grated; ⅓ cup roughly chopped parsley, plus more to garnish; 1 teaspoon Italian seasoning; 1 teaspoon mustard powder; 1 teaspoon salt; ½ teaspoon black pepper; 1 lb. ground chuck (80% lean)

Jump to Recipe· 4.1 from 9 reviews

I absolutely love sharing recipes that feel both special and comforting, and this Ricotta Meatballs in Marinara Sauce Recipe is one of those dishes that always brings that magic to my table. These meatballs are delightfully tender and packed with the creamy goodness of ricotta, perfectly complemented by a rich, homemade marinara sauce that’s full of robust Italian flavors. Whenever I make these, whether for a casual family dinner or an impressive weekend gathering, they never fail to get rave reviews. Trust me, once you try this recipe, it will quickly become one of your go-to meals.

Why You’ll Love This Ricotta Meatballs in Marinara Sauce Recipe

What really excites me about this Ricotta Meatballs in Marinara Sauce Recipe is the incredible balance of flavors and textures. The ricotta adds a creamy, silky dimension inside each meatball, making them tender and moist without being too heavy. When combined with the aromatic herbs and the rich, slightly tangy marinara sauce, each bite feels like a warm hug from Italian comfort food. I love how every ingredient shines through yet complements the others perfectly—this is the kind of dish where simple ingredients come together to create something extraordinary.

Another reason I adore this recipe is how approachable it is. Whether you prefer cooking on the stovetop, baking them in the oven, or even using a slow cooker, this recipe adapts beautifully to your kitchen style and schedule. I often find it perfect for entertaining because I can prep ahead and then just let the meatballs simmer or bake while I take care of other things. Plus, these meatballs are so versatile – great with pasta, piled into a sub, or alongside a fresh salad. They truly shine on any occasion, from cozy weeknights to holiday feasts.

Ingredients You’ll Need

Two images side by side show plates of meatballs on a white marbled surface. The left plate has 32 raw meatballs arranged in a circular pattern, light pink with green herb bits visible in the mix, each meatball smooth and round. Behind it, a smaller plate holds more raw meatballs with similar colors. On the right, a white plate holds 32 cooked meatballs arranged in the same pattern, showing a browned, slightly crispy outer texture with dark grill marks and green herbs embedded. In the upper left corner of the cooked plate, a few meatballs appear darker brown. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward but thoughtfully selected ingredients. Each one plays a key role in building layers of flavor, giving the meatballs a lush texture, and creating that irresistibly cozy color on your plate.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

32 oz. marinara sauce: This is the heart of your dish, providing a flavorful, tomatoey base that’s bright and comforting.
½ cup olive oil divided: Used for browning and sautéing, it adds a fruity richness to the overall taste.
15 oz. ricotta cheese: Gives the meatballs their signature creamy, tender texture and a subtle sweetness.
1 teaspoon minced garlic: Used in both the herb ricotta mixture and meatballs, it brings wonderful aromatic warmth.
Dried basil, oregano, parsley (1 teaspoon each): These classic Italian herbs infuse the meatballs and ricotta with their unmistakable fragrance.
1 yellow onion finely diced: Adds a mild sweetness and moisture that keeps the meatballs juicy.
1 egg whisked: Acts as a binder to hold everything together with a nice, tender crumb.
½ cup half and half (or cream substitute): Enhances richness and moisture in the meatball mixture.
½ cup Italian breadcrumbs: Helps with structure and absorbs the liquids perfectly without drying out the meatballs.
½ cup Parmesan cheese: Sharp, nutty flavor that deepens the savoriness of the meatballs.
1/3 cup chopped parsley plus extra for garnish: Provides freshness and a pop of vibrant color on the plate.
Italian seasoning, mustard powder, salt, and pepper: Each adds layers of flavor that elevate the meatballs from simple to spectacular.
1 lb. ground chuck (80% lean): The perfect balance of fat and flavor to keep the meatballs juicy and rich.

Directions

Step 1: First, I like to prepare the herb ricotta mixture by combining the ricotta cheese with minced garlic and dried herbs—basil, oregano, and parsley. Once it’s mixed well, I set it aside so the flavors meld nicely while I get started on the meatballs.

Step 2: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced yellow onion and soften it gently for about 5 minutes. Then toss in the garlic and cook for just another minute to bring out that fragrant punch. I usually set this aside to cool before mixing it with the rest of my meatball ingredients.

Step 3: Now to build the meatball mixture: In a large bowl, whisk together the egg, half and half, Italian breadcrumbs, Parmesan, chopped parsley, Italian seasoning, mustard powder, and ¾ cup of the herb ricotta mixture. Once your onion and garlic are cool, fold those in, then season the ground chuck generously with salt and pepper and add it to your bowl. I gently mix everything with my hands just until combined—overworking can make the meatballs tough, so I’m careful here.

Step 4: Next, roll the mixture into meatballs about 1 ½ inches in diameter. This size keeps them juicy and allows for even cooking. I place mine on a tray and pop them into the fridge for 15 minutes; this helps them hold their shape when cooking.

Step 5: Once chilled, heat the remaining ½ cup of olive oil over medium-high heat in a large skillet—enough so the oil covers the meatballs almost halfway. Brown the meatballs in batches, giving them about 1 ½ minutes per side. I like to leave enough space so I can rotate them easily with tongs without crowding the pan. When they’re beautifully browned, I remove them carefully and set them aside.

Step 6: I drain some of the excess oil from the skillet, then pour in the 32 ounces of marinara sauce. To keep the sauce from getting too thick while simmering, I add about ¼ cup of water—sometimes a little more depending on how the sauce looks. This also helps balance the thick ricotta topping later.

Step 7: Gently nestle the browned meatballs into the sauce, spooning sauce over them to coat. I let everything simmer over medium heat, partially covered, for 30 minutes. Halfway through, I use a small cookie scoop to dollop the remaining herb ricotta mixture on top of each meatball, letting it melt and infuse during the last 15 minutes for the perfect creamy finish.

Step 8: When ready to serve, I garnish with fresh chopped parsley for a fresh, green pop and a burst of herbal brightness. These meatballs are best enjoyed hot, right from the skillet or plate, for that comforting Italian feast experience.

Servings and Timing

This hearty recipe makes approximately 43 meatballs, perfect for serving a crowd or meal prepping for the week ahead. Preparation takes me about 25 minutes, including mixing and rolling, and the cooking time usually runs around 45 minutes when simmering in the sauce. Altogether, you’ll need about 1 hour and 10 minutes from start to finish. I also recommend chilling the meatballs for 15 minutes before cooking to help keep their shape and texture spot on.

How to Serve This Ricotta Meatballs in Marinara Sauce Recipe

Serving these ricotta meatballs is always a joyful moment for me because they pair so well with a variety of sides. My favorite way is over a bed of al dente spaghetti or your favorite pasta to soak up all the luscious marinara and ricotta sauce. If you want to keep things lighter, these meatballs work beautifully alongside a crisp green salad or roasted vegetables like zucchini and bell peppers. The fresh parsley garnish makes any plate look more inviting and bright.

For special occasions or gatherings, I love to serve these meatballs as part of an Italian-inspired antipasto board—arranged with crusty bread, olives, roasted red peppers, and cheeses. This way guests can savor them in a casual yet elegant way. When it comes to drinks, a medium-bodied red wine like Chianti or Sangiovese complements the tomato sauce’s acidity and the meat’s richness perfectly. For non-alcoholic options, a sparkling water with lemon or a lightly sweetened iced tea helps refresh the palate.

I recommend serving these meatballs warm to hot so that creamy ricotta is still melting and the marinara sauce is bubbling. Portion-wise, depending on your crowd, plan on 3 to 5 meatballs per person if it’s a main dish, fewer if you are serving several courses. Presentation-wise, ladling the sauce over the meatballs and adding extra dabs of ricotta just before serving makes the dish feel extra special and restaurant-worthy in your own kitchen.

Variations

One of the things I love about this Ricotta Meatballs in Marinara Sauce Recipe is how flexible it is. You can easily swap out the ground chuck for a mix of pork, veal, or even turkey if you want a lighter dish. For a richer flavor, using a combination of ground sausage and beef adds a wonderful depth. If you’re gluten-free, simply use gluten-free breadcrumbs or crushed gluten-free crackers to maintain the amazing texture.

For my vegan friends, although ricotta is key here, I’ve experimented with plant-based ricotta alternatives made from cashews or almonds with great results—the meatballs turn out surprisingly tender and flavorful when you add your favorite vegan “meat” substitute. To change up the flavor, try adding a pinch of crushed red pepper flakes in the sauce for a mild spicy kick or fresh basil leaves at the end for a bright herbal note.

If you want to switch up the cooking method, baking the meatballs covered in marinara sauce results in an equally juicy and tender outcome, plus hands-off cooking time. Slow cooking is fantastic for a set-it-and-forget-it meal, infusing everything with slow-simmered flavor while you go about your day. I always recommend testing different approaches to find what suits your kitchen and lifestyle best!

Storage and Reheating

Storing Leftovers

I find that these ricotta meatballs store wonderfully in airtight containers in the fridge. Simply place the meatballs along with the sauce, making sure they are well covered to prevent drying out. They’ll keep nicely for up to 3 days, perfect for quick lunches or easy dinners during the week. Using glass or BPA-free plastic containers works great, and I always recommend letting them cool completely before sealing and refrigerating.

Freezing

If you want to get ahead, you can freeze these meatballs too. I like to brown them first, let them cool completely, and freeze them spread out on a baking sheet for 1-2 hours before transferring to a freezer bag or container. This prevents them from sticking together. Stored this way, they maintain their flavor and texture for up to three months. When ready to use, simply thaw overnight in the fridge or add the frozen meatballs directly into simmering marinara sauce until heated through.

Reheating

Reheating is easy and best done gently. I recommend warming the meatballs slowly in marinara sauce on the stovetop over low to medium heat, stirring occasionally so they heat evenly and stay tender. Avoid microwaving them uncovered or at too high a temperature, as that can dry them out. Spoon extra sauce over them before serving to restore that lovely saucy texture and creaminess from the ricotta topping.

FAQs

Can I make the meatballs ahead of time?

Absolutely! I often assemble and brown the meatballs a day in advance, then store them in the fridge. When ready to serve, you just add them to the marinara sauce and simmer for about 10 minutes to heat through. This makes dinner prep much easier.

What can I substitute for ricotta cheese if I don’t have any?

If you’re out of ricotta, cottage cheese blended until smooth is a decent substitute, though it changes the texture slightly. For a non-dairy option, nut-based ricotta alternatives made from cashews or almonds work well in this recipe.

Can I bake the meatballs instead of frying them?

Yes! Baking is a great option. After browning the meatballs on the stovetop, place them in a casserole dish with marinara sauce and bake at 375°F for 30 minutes covered, then uncover and bake another 15 minutes with dollops of herb ricotta on top.

How do I prevent the meatballs from falling apart?

The key is not to overwork the meat mixture and to chill the rolled meatballs before cooking. Using an egg and breadcrumbs also helps bind everything together nicely.

What sides pair well with this dish?

I love serving these meatballs with pasta, crusty garlic bread, or a fresh arugula salad tossed with lemon vinaigrette. Roasted vegetables or creamy polenta are also excellent, adding different textures and flavors to the meal.

Conclusion

I truly hope you give this Ricotta Meatballs in Marinara Sauce Recipe a try because it’s one of those dishes that never fails to bring comfort and a smile to my face. It’s rich, flavorful, and made with simple ingredients that come together beautifully to create something special. Whether you’re cooking for your family, a party, or just treating yourself, these meatballs are guaranteed to impress and satisfy. Happy cooking!