Ricotta Meatballs

These ricotta meatballs are tender, light and incredibly delicious and are what meatball dreams are made of!  They take no time to prepare but are fancy enough for a Saturday night dinner!  Say hello to your new favorite meatball recipe.


  • 1 pound ricotta cheese
  • 1 pound ground turkey or chicken
  • 2 large eggs
  • 1 cup grated Parmigiano-Reggiano plus more for serving
  • 1 tbsp parsley chopped
  • 1 tablespoon salt or as needed
  • Freshly ground black pepper
  • Freshly grated nutmeg as needed
  • Vegetable oil for frying
  • 4 cups classic marinara
  • 1 lemon for zesting
  • pan spray as needed
  • lemon zested, as needed
  • parsley chopped, as needed


  1. Combine all ingredients in a bowl (except marinara)  and mix with hands until completely smooth, pale and homogenized. 

  2. Spray down a sheet pan or a foil pan with pan spray

  3. Using an ice cream scoop, messily place the mixture onto the sheet pan.  

  4. Form meat into golf ball size balls, cover with plastic wrap and refrigerate until chilled, about 30 minutes.  

  5. Place them into a 450-degree oven for 12-15 minutes.

  6. In another pan, heat up the marinara in a pot large enough to fit the marinara and the meatballs. 

  7. If serving with marinara, once the meatballs are done, carefully add them into the pot with the marinara and allow to simmer for 5 minutes.

  8. Serve meatballs in sauce alone, or over pasta; sprinkle fresh Parmesan, grate some lemon zest and sprinkle some chopped parsley on top.

Recipe Notes

  1. Both the sauce and the meatballs can be made ahead of time.  
  2. The meatballs and the sauce are both very freezer friendly.  Just place them into ziplock bags or into a freezer safe container and freeze until needed.  You can also place them both into a foil pan and freeze covered in the sauce until needed.  Simply reheat right in the oven without defrosting at 350 degrees COVERED until they come to temperature.