Ricotta meatballs in a pan are soft, fragrant, and truly appetizing. One leads to another, they’re filling, and you feel light all day.
You prepare them with very few ingredients, and they have less fat and calories compared to many other meatballs made with more aged cheeses.
The ricotta meatballs, slowly cooked in a pan, are golden on the outside and soft on the inside, ideal as a vegetarian main dish or as a light alternative to classic meatballs.
Ricotta meatballs are versatile, quick to prepare, and suitable for the whole family.
Ricotta is rich in complete proteins with all essential amino acids: useful for building and recovering muscle, plus it has a low glycemic index and is easily digestible.
If cooked with little oil, the calories remain low, and it remains a nourishing and filling dish.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta Meatballs
Ricotta meatball recipe
- 2 cups ricotta
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 bunch chopped parsley
- 1 egg
- 1 egg yolk
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Fork
- 1 Pan
- 1 Colander
- 1 Spatula
- Paper towels
Steps for Preparing Ricotta Meatballs
To prepare the delicious ricotta meatballs, choose a quality ricotta. Place the ricotta in a colander over a bowl for at least 10–15 minutes to remove excess water, which helps the mixture not be too soft and prevents the meatballs from falling apart during cooking.
In a bowl, place the drained ricotta, the egg plus the yolk, and salt, and with a fork or spatula, mix and blend the ingredients well until you get a uniform cream. Incorporate the grated Parmesan cheese and chopped parsley, and adjust the salt.
Add breadcrumbs little by little and mix: the mixture should be soft but compact enough to form balls that don’t crumble.
With your hands, form meatballs weighing about 30 grams each.
In a non-stick pan, pour the extra virgin olive oil and heat it over medium heat.
When the oil is hot, place the meatballs in the pan without overlapping them.
Cook them 3-4 minutes per side, turning them with a spatula so that they brown evenly on all sides.
If the meatballs brown too quickly, slightly lower the temperature.
When they are well browned and firm, transfer them to a plate with paper towels to remove excess oil.
Serve them accompanied by seasonal vegetables, and enjoy your meal from Barbara!
Storage
Ricotta meatballs can be stored in an airtight container in the fridge for two to three days after they have completely cooled.
They can be frozen both cooked and raw.
Place them on a tray spaced apart and freeze for a few hours. Then transfer them to freezer bags. They keep for two to three months in the freezer.
Once you want to cook them, let them thaw overnight in the fridge, and then heat or cook.
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FAQ (Questions and Answers)
What type of ricotta is best to use?
The best is compact and well-drained cow ricotta. Those that are too watery compromise the consistency.
Can I also bake them instead of frying?
Yes. Bake them at 350°F for about 20–25 minutes, turning them halfway through for even browning.
