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Creamy herbaceous whipped ricotta cheese topped with a large juicy Italian meatball. Serve it with a side of focaccia bread.
This dish combines the savory tastes of Italian meatballs with rich, creamy ricotta cheese with herbs and olive oil.
Why You Should Make These Meatballs
You won’t believe how these simple ingredients transform into a heavenly combination of rich flavors and textures.
These meatballs can be served as an appetizer, a light lunch, or dinner.
You will definitely add these to your monthly menu rotation.
Ingredients
Meatballs
- 1 lb. ground beef
- ½ cup Italian-style bread panko breadcrumbs
- 1 egg
- ¼ cup milk
- 1 teaspoon Italian seasoning
- 1/3 cup finely grated parmesan cheese
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1-1/2 cups prepared pasta sauce
Herbed Ricotta
- 1 cup whole milk ricotta cheese
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tbsp fresh chopped rosemary
- ½ teaspoon Italian seasoning
- drizzle of extra virgin olive oil
Let’s Make Italian Meatballs with Herbed Ricotta
Meatballs
- Preheat oven to 400°.
- Place all of the meatball ingredients into a large bowl.
- Gently blend the ingredients using your hands until fully combined.
- Divided the meatball mix into quarters and roll 4 equally sized meatballs.
- Place the meatballs into a shallow baking dish that has been sprayed with non-stick spray.
- Bake uncovered for 20 minutes.
- Remove from oven, pour sauce over meatballs, and return to oven for another 7-10 minutes.
Herbed Ricotta
- Whisk all ingredients in a small bowl.
- Place in refrigerator for at least 20 minutes.
To Plate
- Serve a large spoonful of the herbed ricotta with a meatball on the side.
- Serve with a side salad and garlic bread.
Krazy Kitchen Mom Tips
- Both the meatballs and the herbed ricotta can be made a day ahead of time.
- To reheat – add meatballs and sauce to a stovetop skilled and simmer until fully warmed or microwave.
- Serve warmed meatballs with the herbed ricotta and a side of focaccia or garlic bread if desired
More KKM Favorite Recipes
- Air Fryer Steak and Mushroom Bites
- Old Fashion Ham and Pork Loaves
- Cheddar Gruyere Twice Baked Potatoes
- Cranberry Orange Baked Chicken
Italian Meatballs with Herbed Ricotta
Creamy herbaceous whipped ricotta cheese topped with a large juicy Italian meatball. Serve it with a side of focaccia bread.
Ingredients
Meatballs
- 1 lb. ground beef
- 1/2 cup Italian-style panko breadcrumbs
- 1 egg
- 1/4 cup milk
- 1 teaspoon Italian seasoning
- 1/3 cup finely grated parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-1/2 cups prepared pasta sauce
Herbed Ricotta
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tbsp fresh chopped rosemary
- 1/2 teaspoon Italian seasoning
- drizzle of extra virgin olive oil
Instructions
Meatballs
Meatballs
- Preheat oven to 400°.
- Place all of the meatball ingredients into a large bowl.
- Gently blend the ingredients using your hands until fully combined.
- Divided the meatball mix into quarters and roll 4 equally sized meatballs.
- Place the meatballs into a shallow baking dish that has been sprayed with non-stick spray.
- Bake uncovered for 20 minutes.
- Remove from oven, pour sauce over meatballs, and return to oven for another 7-10 minutes.
Herbed Ricotta
- Whisk all ingredients in a small bowl.
- Place in refrigerator for at least 20 minutes.
To Plate
- Serve a large spoonful of the herbed ricotta with a meatball on the side.
- Serve with a side salad and garlic bread.
Notes
Krazy Kitchen Mom Tips
- Both the meatballs and the herbed ricotta can be made a day ahead of time.
- To reheat – add meatballs and sauce to a stovetop skilled and simmer until fully warmed or microwave.
- Serve warmed meatballs with the herbed ricotta
Hi there…this looks like an interesting way to have meatballs. At the top of the recipe there is a confusing section written under “Meatballs”: “Meatballs
11 teaspoon Worcestershire sauce¼ teaspoon salt¼ teaspoon black pepper1.5 cups prepared pasta sauce” – lower down in the recipe it calls for 1 teaspoon of Worcestershire sauce. Can you please clarify? Also, is the ricotta whip supposed to be served cold?
Thank you,
Andee
All set!