These pork and ricotta meatballs turn out perfectly every time. Tender and flavorful and absolutely perfect for spaghetti and meatball night.
I've always wanted a perfect meatball recipe, one that becomes a family favorite and turns spaghetti and meatball night into a classic family dinner. I didn't grow up with an Italian grandmother who could pass down a recipe (my grandmothers were of the German Midwestern variety) so when it came to meatballs, I was on my own.
In my quest for the perfect meatball, I've rolled many pounds of raw meat into many meatballs over the years but I've never found a recipe that was a keeper. Until now.
What makes these meatballs so perfect?
- Moist and tender
- Easy to make
- 5 ingredients, 1 bowl
- Turn out perfect every time!
What more can you ask of a meatball?
Make a Big Batch
My philosophy is that if you're going to roll meatballs, you might as well roll a lot of them at once. With that in mind, the recipe below makes 24 so you can serve one dinner and have another ready in the freezer. I'd even seriously consider doubling the recipe, so you can stock up even more meatballs in your freezer.
Although I love these meatballs with pasta and red sauce, the versatile flavor means they taste great with mashed potatoes too. Or rice, or another type of grain, like farro or quinoa.
You can change the flavor by adding fresh herbs or spices or garlic, although I always make them plain and simple because that's how my kids like them. My husband and I love them when they're plain and simple, too.
Kay Chun's recipe adds both ricotta and grated parmesan to the meatballs; I took the parmesan out because honestly, I don't think the meatballs need it for flavor.
I prefer to grate fresh parmesan over my cooked meatballs and pasta instead.
She also suggests using ground chicken for a slightly different flavor. If that sounds good, then you should definitely try my turkey and ricotta meatballs.
Easy Meal Prep
- This recipe makes 24 pork and ricotta meatballs, so unless you're feeding a big group you will have leftovers.
- The meatballs will stay fresh in the refrigerator 3 to 5 days. Pack the meatballs in lunches with cold pasta or with a grain like farro or quinoa.
- Freeze some of the cooked, cooled meatballs for another meal. Meatballs can be reheated either frozen or thawed. Frozen meatballs will just take a little longer to reheat. To reheat, put the meatballs in the oven, covered with foil, at 375 degrees until warmed through (20 minutes or so) or simmer gently in tomato sauce or gravy until warmed through.
More Family Dinners You'll Love
- Baked Turkey Meatballs (with zucchini)
- Turkey Meatballs Baked with Polenta and Mozzarella
- Creamy Oven-Baked Polenta
- Instant Pot Chicken Parmesan Pasta