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Italian Meatballs

Baked meatballs made with ricotta and Parmesan, finished in a tomato sauce. Serve them over pasta, in sandwiches or wraps, or with mashed potatoes and a fresh salad.
Shared notes will appear here.
Everyday Cooking
Italian
Kitchen Pace : 🕒🕒
Servings: 6
Recipe by NAVA Kitchen
Italian ricotta parmesan meatballs in a white bowl with light tomato sauce, topped with Parmesan and parsley.
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Ingredients:

Meatballs
  • 2 lbs ground beef
  • 1 cup Parmesan, grated
  • 1 cup ricotta
  • 1 cup panko breadcrumbs
  • 2 eggs
  • 3 garlic cloves, pressed
  • 2 tbsp parsley, finely chopped
  • 1½ tsp salt, adjust to taste
  • ½ tsp black pepper
  • Pinch crushed red pepper, optional
Tomato Sauce
  • 28 oz whole peeled tomatoes, 1 can
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • Salt & black pepper, to taste
  • ½ tsp dried oregano

Method:

Start Cooking
Make the Meatballs
  • Heat oven to 400°F (200°C). Line a baking tray with parchment paper.
  • In a large bowl, add: beef, Parmesan, ricotta, panko, eggs, garlic, parsley, salt, pepper, and crushed red pepper.
  • Mix gently until just combined.
  • Scoop and roll into meatballs (about 1 tablespoons each).
  • Place on prepared tray.
  • Bake for 20 minutes, then broil 2 minutes to add light color on top.
Make the Sauce
  • Heat olive oil in a saucepan over medium heat.
  • Add garlic and sauté about 30 seconds.
  • Add whole tomatoes (crush gently with spoon), salt, pepper, and oregano.
  • Simmer uncovered 10 - 15 minutes until slightly thickened.
  • Add baked meatballs to sauce if serving right away. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Don’t overmix, gentle hands keep the meatballs tender.
  • A cookie scoop helps make evenly sized meatballs (and faster prep).
  • Ricotta adds moisture, so these stay soft even after baking.
  • A 1 tbsp scoop will give you smaller meatballs (you’ll get closer to ~40–48 pieces from 2 lbs. meat).
  • If you ever switch to 2 tbsp, you'll have around 24–28 meatballs.
  • You can use your favorite canned marinara sauce instead of homemade sauce.
  • These freeze beautifully after baking. Cool completely, then store in freezer bags or containers.
  • For a deeper-colored tomato sauce, stir in 1 tablespoon tomato paste while sautéing the garlic.
 
Make it yours
  • Add fresh basil to the sauce before serving, if desired.
  • Finish with extra Parmesan or a drizzle of olive oil.
 
At the table
  • Serve over pasta, spooned onto crusty bread, or alongside creamy mashed potatoes with a fresh salad on the side.
  • Make a sandwich or wrap with your favorite greens.
  • Perfect for family dinners or casual gatherings.

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Nutrition:

Calories: 654 kcal | Carbohydrates: 15 g | Protein: 42 g | Fat: 47 g | Saturated Fat: 19 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 20 g | Trans Fat: 2 g | Cholesterol: 196 mg | Sodium: 774 mg | Potassium: 793 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 663 IU | Vitamin C: 15 mg | Calcium: 387 mg | Iron: 5 mg
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