Baked Italian Ricotta Meatballs (Soft and Tender Every Time)
These baked Italian ricotta meatballs are tender, juicy, and packed with flavor. Ricotta cheese keeps them incredibly soft while baking creates a beautifully browned exterior. Finish them in your favorite tomato sauce or serve them straight from the oven for an easy Italian family dinner.
Ingredients
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1/2 cup milk
- 1 cup whole milk ricotta
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan
- 2 medium eggs
- 2 cloves garlic, minced
- 1 Tbsp. onion powder
- 1/3 cup fresh chopped Italian parsley
- Salt and pepper to taste
Instructions
Prepare the Meatball Mixture
In a large bowl, combine the eggs whisk lightly then add the milk, ricotta,, minced garlic, onion powder, chopped parsley, Parmesan, salt, and pepper. Add the Italian breadcrumbs and mix until well combined. Let the mixture sit for 5–10 minutes, allowing the breadcrumbs to absorb the moisture.Shape the Meatballs
Roll the mixture into 18–20 evenly sized meatballs and place them on a parchment-lined baking sheet.Bake
Bake in a preheated oven at 400°F for 10 - 12 minutes, or until the meatballs are lightly browned but not cooked throughFinish in Sauce
Transfer the baked meatballs to a pot of warm tomato sauce and simmer for 30-40 minutes before serving.Serve
Serve hot with pasta, crusty bread, or your favorite Italian side dishes.
Notes
For tender, flavorful meatballs, mix the meat in gently and avoid overworking the mixture. Letting the breadcrumbs absorb the ricotta and egg mixture first also helps keep the meatballs light and moist.