I’ve made a lot of meatballs in my time. But these Ricotta Meatballs with Tomato Sauce? They’re a game-changer. When I’m in the kitchen, I’m always looking for ways to take comfort food up a notch without making things complicated. That’s exactly what this recipe does. The ricotta makes the meatballs so light and tender that they practically melt in your mouth, and the fresh herbs and lemon zest add a pop of brightness that’s just magic.

Back when I had my restaurant and catering company, we’d get orders for meatball dinners and we’d roll hundreds and hundreds of meatballs. I’d never buy premade ones – they always taste fake. There’s nothing like a good, homemade meatball, and this one is delish!
Even if you hate ricotta cheese, you’ll love these meatballs. They’re light, filled with herbs, and the ricotta melts into them giving them a touch of sweetness.
I’ll often make a double batch just to freeze some. There’s nothing like a quick dinner of thawed meatballs and sauce to put a smile on everyone’s face!

Ingredients
For the meatballs:
- Ricotta cheese – Use extra creamy whole-fat ricotta.
- Parmesan cheese – Now’s the time to use the good stuff. Freshly grated, of course.
- Parsley – Fresh herbs add a touch of flavor that’s needed in this rich dish.
- Chives – If you can’t get chives, some green onion tops (the dark green part) will work in a pinch.
- Basil – Fresh basil, chiffonaded or finely shredded.
- Lemon zest
- Capers – Drained. I know capers are controversial, but they add a punch of flavor.
- Garlic powder
- Onion powder
- Red pepper flakes
- Lean ground beef – I use 80/20 ground beef.
- Ground pork – Use lean ground pork.
- Egg – Just 1 large egg.
- Lemon juice – Optional.

For the sauce:
- Olive oil
- Shallots – You could also use regular yellow onion.
- Canned crushed tomatoes – You’ll need 1 28-oz can of tomatoes, with the juice.
- Salt and pepper – To taste.

How To Make Ricotta Meatballs with Tomato Sauce
- Combine the ricotta, ¼ cup parmesan cheese, parsley, chives, basil, lemon zest, capers, garlic powder, onion powder, and red pepper flakes in a bowl. Mix well until thoroughly combined.
- Season the ricotta mixture with a ½ teaspoon of salt. Divide the mixture in half, setting one portion aside.
- Mix the remaining half of the ricotta mixture with the egg, ground beef, ground pork, and another ½ teaspoon of salt. Form the mixture into evenly sized meatballs about the size of ping pong balls (1.5 inches) and set them aside.
- Heat the olive oil in a deep saucepan or Dutch oven over medium heat. Add the diced shallots and sauté until softened, about 3 minutes.
- Add the crushed tomatoes to the skillet and season with salt and pepper to taste. Bring the sauce to a low simmer.
- Nestle the rolled meatballs into the simmering sauce. Cover with a lid and cook for about 20 minutes low and slow, or until the meatballs reach an internal temperature of 165°F.
- Serve the meatballs over buttered pasta. Top each serving with a spoonful of the reserved ricotta mixture, additional parmesan cheese, and fresh basil. Enjoy!
Step-By-Step Process








Chef Jenn’s Tips
- To ensure evenly sized meatballs, use a small ice cream scoop to portion them.
- Don’t skip the fresh herbs—they’re key to the vibrant flavor of this dish.
- If you prefer a smoother sauce, you can use an immersion blender to blend the tomatoes before adding the meatballs.
- Use a meat thermometer to check for doneness without overcooking.
Recommended
Make It A Meal
Serve Ricotta Meatballs with Tomato Sauce alongside a crisp green salad drizzled with balsamic vinaigrette and a loaf of warm, crusty bread for soaking up that delicious sauce. For a lighter option, try zucchini noodles or roasted spaghetti squash.

Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let the meatballs and sauce cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Reheat gently on the stove or microwave, adding a splash of water or broth if the sauce thickens too much.

Ricotta Meatballs with Tomato Sauce: A Cozy Classic You’ll Adore
Ingredients
For the meatballs:
- 1 ¼ cup ricotta cheese
- ½ cup parmesan cheese shredded or grated, divided
- ¼ cup parsley chopped
- ¼ cup chives chopped
- ¼ cup basil chopped
- 2 tablespoons lemon zest
- 1 tablespoon capers drained and chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 pound lean ground beef
- ½ pound ground pork
- 1 egg
- 1 tablespoon lemon juice optional
For the sauce:
- 2 tablespoons olive oil
- 2 shallots diced
- 28 ounces canned crushed tomatoes 2 cans, undrained
- salt and pepper to taste
Instructions
- Combine ricotta, ¼ cup parmesan cheese, parsley, chives, basil, lemon zest, capers, garlic powder, onion powder, and red pepper flakes in a bowl. Mix well until thoroughly combined.
- Season the ricotta mixture with a ½ teaspoon of salt. Divide the mixture in half, setting one portion aside.
- Mix the remaining half of the ricotta mixture with the egg, ground beef, ground pork, and another ½ teaspoon of salt. Form the mixture into evenly sized meatballs about the size of ping pong balls (1.5 inches) and set them aside.
- Heat olive oil in a deep skillet or Dutch oven over medium heat. Add the diced shallots and sauté until softened, about 3 minutes.
- Add the crushed tomatoes to the skillet and season with salt and pepper to taste. Bring the sauce to a low simmer.
- Nestle the prepared meatballs into the simmering sauce. Cover with a lid and cook for about 20 minutes low and slow, or until the meatballs reach an internal temperature of 165°F.
- Serve the meatballs over buttered pasta. Top each serving with a spoonful of the reserved ricotta mixture, additional parmesan cheese, and fresh basil. Enjoy!
Notes
Chef Jenn’s Tips
- To ensure evenly cooked meatballs, use a small ice cream scoop to portion them.
- Don’t skip the fresh herbs—they’re key to the vibrant flavor of this dish.
- If you prefer a smoother sauce, you can use an immersion blender to blend the tomatoes before adding the meatballs.
- Use a meat thermometer to check for doneness without overcooking.