Ricotta Meatballs with Roasted Red Pepper Tomato Sauce

A delicious classic that everyone will love.

If you thought you knew meatballs, think again. These Ricotta Meatballs are next-level tender, thanks to the creamy richness of whole milk ricotta, and they simmer in a Roasted Red Pepper Tomato Sauce that’s loaded with flavor. This dish is classic Italian comfort food, but with a few modern touches that make it anything but ordinary.

Why Ricotta?

Ricotta might not be the first ingredient that comes to mind when making meatballs, but trust me—it’s a game-changer. Instead of using milk to bind the breadcrumbs, we’re swapping in ricotta, which not only helps keep the meatballs moist but also gives them an extra layer of creaminess. The result? Meatballs that practically melt in your mouth.

And let’s not forget the sauce. We’re using fire-roasted tomatoes, red peppers, and fresh basil to create a rich, slightly smoky, and deeply flavorful sauce that takes these meatballs over the top.

As always, I encourage you to measure with your heart, use fresh herbs whenever possible, and make this recipe your own!

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Ingredients

For the Meatballs:

• 1 pound 85/15 lean ground beef

• 1 pound ground pork

• 1/2 yellow onion, diced

• 8 cloves garlic, finely minced

• 6 ounces whole milk ricotta (3/4 cup)

• 3/4 cup Italian breadcrumbs

• 2 large eggs

• 2 ounces freshly grated Parmesan (about 3/4 cup)