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Tender Ricotta Meatballs

These Tender Ricotta Meatballs are light as air and packed with Italian sausage, parmesan cheese, garlic, and cream ricotta cheese. Perfect as an appetizer, or when paired with a salad, dinner. Easy and SO delicious.
Course Main Course
Cuisine Italian
Keyword meatballs, baked meatballs, ricotta meatballs
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 21 meatballs
Calories 111kcal
Author Nicole
Cost $10


  • Mixing bowl
  • baking sheet


  • 1/2 cup panko
  • 3 tbsp milk
  • 1 lb sweet italian sausage
  • 1 egg egg
  • 2 tbsp parmesan
  • 1/2 cup ricotta cheese
  • 1 large garlic clove, grated
  • 1 tsp fennel seed
  • 3/4 tsp kosher salt


  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Add panko and milk to a small bowl. Stir to combine.
  • Add Italian sausage, egg, parmesan, ricotta, garlic, fennel, and salt to a medium bowl. Once the breadcrumbs have soaked, add the breadcrumbs and milk to the sausage mixture. Use your hands to gently mix the ingredients together. Don't overmix!
  • Use a cookie scoop to portion the meatballs out, I do two scoops, which equates to about two heaping tablespoons. Wet your hands with cold water to roll them into round meatballs. Line up on the prepared baking sheet. Bake until crispy and golden brown, about 15 minutes.
  • While the meatballs cook, add marinara to small saucepan. Heat over a medium flame.
  • When the meatballs are done, spoon some of the marinara on the bottom of your serving dish or plate. Dot with ricotta. Place meatballs on top and drizzle with more marinara. Garnish with parmesan cheese if desired.


Serving: 1meatballs | Calories: 111kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 281mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg