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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 lb. ground beef
  • 1.2 lb. ground pork
  • 1 cup whole milk ricotta
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 medium eggs
  • 2 cloves garlic, minced
  • 1/3 cup fresh chopped Italian parsley
  • Salt and pepper to taste

Instructions
 

  • Prepare the Meatball Mixture

    In a large bowl, combine all of the meatball ingredients. Mix gently until just combined, being careful not to overmix.

  • 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 425°F for 10 - 12 minutes, or until the meatballs are lightly browned but not cooked through

  • Finish 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.
Keyword Italian baked ricotta meatballs