Save to Pinterest These Italian-inspired meatballs combine creamy ricotta with finely chopped cremini mushrooms for a tender, flavorful texture. The mixture is enriched with Parmesan, fresh herbs, and a binding egg before being baked to golden perfection. Meanwhile, a rustic tomato sauce simmers with garlic and aromatics, creating the ideal bed for these vegetarian delights. The final simmer together allows flavors to meld beautifully, resulting in satisfying bites that pair wonderfully with spaghetti, polenta, or crusty bread for a complete meal.
The aroma of mushrooms and garlic sizzling in olive oil always pulls me into the kitchen, no matter what I was doing before. I first made these ricotta meatballs on a rainy Tuesday when I wanted something comforting but lighter than traditional beef. My skeptical husband took one bite and asked why I had not been making these forever. Now they have become our go-to when we crave Italian flavors without the heaviness.
Last winter my sister came over exhausted from a new job, and I simmered these meatballs in sauce while we caught up. She sat at the counter watching the bubbles, and when we finally sat down to eat, she said it felt like being hugged from the inside out. That is exactly what I want food to do.
Ingredients
- Fresh ricotta cheese: Whole milk ricotta creates the creamy texture that sets these apart, and draining it for 15 minutes prevents excess moisture
- Cremini mushrooms: Finely chopped and sautéed until dry, these provide the meaty texture and earthy foundation
- Breadcrumbs: These bind everything together, and toasting them lightly beforehand adds another layer of flavor
- Grated Parmesan: Adds salty depth that complements the mild ricotta beautifully
- Egg: The essential binder that holds the mixture together during baking
- Crushed tomatoes: Look for San Marzano varieties for the best sauce flavor
Instructions
- Sauté the mushrooms and onion:
- Heat olive oil in a skillet over medium heat, add chopped mushrooms and onion, cook 6 to 8 minutes until softened and moisture has evaporated, then stir in garlic for 1 minute more
- Make the meatball mixture:
- In a large bowl, combine ricotta, cooled mushroom mixture, breadcrumbs, Parmesan, parsley, oregano, egg, salt, and pepper, mixing until everything is evenly distributed
- Shape and bake the meatballs:
- Form the mixture into 16 to 18 golf ball-sized rounds, place on a parchment-lined baking sheet, and bake at 200°C for 18 to 20 minutes, turning once halfway through
- Simmer the tomato sauce:
- While meatballs bake, sauté onion in olive oil for 4 minutes, add garlic for 1 minute, then stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper, simmering uncovered for 15 to 20 minutes until slightly thickened
- Combine and serve:
- Gently transfer baked meatballs into the sauce and simmer together for 5 minutes to meld the flavors, then serve hot with fresh basil and extra Parmesan
Save to Pinterest These have become my secret weapon for dinner parties because they please vegetarians and meat eaters alike. I love watching guests discover they are meatless only after declaring them incredible.
Make Ahead Magic
I often double the recipe and freeze uncooked meatballs on a baking sheet before transferring to bags. They bake up beautifully from frozen, just add 5 minutes to the baking time. Having homemade dinner ready in 25 minutes feels like a small victory on busy weeknights.
Serving Ideas Beyond Pasta
While spaghetti is the classic choice, these meatballs shine in unexpected places. I have tucked them into crusty rolls for meatball subs, served them over creamy polenta, or even enjoyed them solo with a green salad and extra sauce for dipping.
Perfect Pairings
A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. For wine, a Sangiovese or Chianti complements the tomato sauce without overpowering the delicate ricotta flavor.
- Crusty garlic bread is almost mandatory for soaking up extra sauce
- A glass of full-bodied red wine ties everything together
- Fresh basil leaves should be added at the very end to preserve their bright flavor
Save to Pinterest There is something deeply satisfying about a recipe that feels indulgent while being thoughtful about ingredients. These meatballs have earned their permanent place in my regular rotation.
Recipe Questions & Answers
- → Can I make these meatballs ahead of time?
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Yes, prepare and bake the meatballs up to 2 days in advance. Store them in the refrigerator, then gently reheat in the sauce before serving. The flavors actually improve after resting.
- → What type of mushrooms work best?
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Cremini or button mushrooms are ideal for their earthy flavor and meaty texture. Finely chopping them ensures they distribute evenly throughout the meatballs while providing satisfying bites.
- → How do I prevent the meatballs from falling apart?
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Ensure the mushroom mixture cools slightly before combining with ricotta. The egg and breadcrumbs act as binders, while chilling the shaped meatballs for 15 minutes before baking helps them hold their shape.
- → Can I freeze these meatballs?
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Absolutely. Freeze baked meatballs individually on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in simmering sauce.
- → What can I serve alongside these meatballs?
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Spaghetti or linguine are classic choices, but they're equally delicious over polenta, mashed potatoes, or nestled in crusty bread as a sandwich. A simple green salad completes the meal perfectly.
- → Is there a substitute for ricotta cheese?
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Cottage cheese can be blended until smooth and used as a substitute, though the texture will be slightly different. For a vegan version, try mashed firm tofu with extra nutritional yeast and lemon juice.
