Recipe by Chef John
"Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs."
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whole milk ricotta cheese
packed chopped Italian parsley
1 1/2 teaspoons
freshly ground black pepper
cayenne pepper, or to taste
dry bread crumbs
1 (28 ounce) jar
Wonderfully delicious moist melt in your mouth meatballs. Since I was the first to make this recipe I followed exactly, even using the paper towel to drain my juice, a very nice tip by the way. I used my own homemade marinara sauce and had about 32 ounces, which was a nice amount to cover the meatballs and go over spaghetti noodles for four. I got 34 meatballs with my one inch melon ball scoop. The problem I had was the meatballs are very moist and were sticking to the pan and were falling apart, I had to be very delicate in cooking them and lost a few to crumbles. I will be making this one again, but think I'll put my meatballs on a baking sheet and bake them to brown them and then add to the sauce and simmer, hopefully that will keep them from falling apart.
This is now one of my favorite recipe.It is easy and quickly prepared.Its really very tasty .
This is another Chef John winner! I got close to 30 meatballs using my close to two tablespoon cookie scoop. I used part regular parsley and part basil for the meatballs, but the marinara I used was an organic tomato basil marinara from Trader Joe's. I followed the recipe as written otherwise. I formed the meatballs earlier this afternoon and so they were cold when I added them to the pan. My big mistake tonight was to use only my 10" pan rather than the 13" that would have made it all so much easier and without having to clean up my mess! We have leftovers, and I think that's what I'll have for breakfast tomorrow! Thanks, Chef! EDIT: After eating some of the leftovers, I wanted to add that you don't need to be afraid to add a little more flavor to these meatballs. We thought that they could have used just a little more spice to them. But, still, yum!
I just finished frying these up and was disappointed at how fragile they are. You really need to take your time or use a very non-stick pan. I think I will do as the previous reviewer mentioned next time and bake them in the oven. That being said, the flavor of these is absolutely wonderful! I didn't change anything and my sons are taking spoonfuls of it out of the pan right now and making "num, num, num" noises! We will definitely make these again, so says my eldest! Maybe even tonight if I don't have enough for dinner!
These are delicious! For those who complained about the meatballs being too fragile, make sure you are actually following the recipe's measurements. Ricotta cheese sold in the small containers contains more than one cup. If you use too much ricotta, of course the meatballs won't hold together that well. (They'll still taste great, though.) So make sure you are measuring and not just dumping in the whole container as I suspect some people might have done. Another winner from Chef John - thanks!
These are so soft and cheesy! I did not cook them as the recipe states though, just stuck to my normal, which is roll into balls place on a greased baking rack (over a baking sheet) and baked 25 minutes at 350. Delicious :) Served over Zucchini noodles.
Best meatball recipe I have ever made! I had no trouble with them sticking or falling apart. The only suggestion I have would be adding additional sauce if you are serving them over spaghetti or in a hoagie roll. Delicious!
Yum! Made these almost as written, except I had to substitute the bread crumbs for panko flakes because that's all I had. I used the course flakes, which I think worked well. The meatballs were light, tasty and delicious! A keeper recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Ricotta Meatballs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 188
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