Ricotta Meatballs

Ricotta Meatballs
Fresh, clean and simple flavours. The most tender and delicious meatballs I've ever eaten.


For the meatballs:

  • 1kg minced pork and veal
  • 100g Parmesan, finely grated
  • 4 garlic cloves, finely chopped or grated
  • 1 onion, finely diced
  • ½ cup panko breadcrumbs 
  • 250g ricotta cheese
  • 1 egg
  • ½ bunch parsley, chopped (around ⅓ cup)
  • 2 ½ tsp sea salt flakes, crushed
  • ¼ cup extra virgin olive oil, to fry

For the sauce:

  • ¼ cup olive oil
  • 10 basil leaves
  • 5 cloves garlic, finely chopped, sliced or grated
  • 1 onion, finely chopped
  • 2 x 400g tins whole tomatoes
  • Chillli flakes (optional)
  • 1 tsp sugar
  • 2 tsp salt flakes
  • Parmesan rind

Serves 8 (leftovers freeze perfectly)


  1. Prepare meatballs. Combine all ingredients in a bowl and mix until incorporated.
  2. Roll meatballs and place on a tray.
  3. Heat ½ cup olive oil in a large pot or casserole over high heat.
  4. Sear meatballs in batches on two sides, until meatballs are golden (around 2 mins on each side).
  5. Remove meatballs to a bowl or tray.
  6. Add ¼ cup olive oil to the pan and turn the heat to medium.
  7. Add onion and garlic and sauté until translucent, scraping the bottom to get the fried bottom to incorporate with the oil (around 5 mins).
  8. Add tinned tomatoes (crushing the whole tomatoes in your hand as you add them), sugar, chilli flakes (optional), salt, basil leaves and Parmesan rind.
  9. Fill each tin of tomatoes ¾ full with water and swirl around to get all the tomato out and pour that in.
  10. Add meatballs to sauce, cover with a lid ajar and simmer on low for 2-3 hours.
  11. Taste and season and serve with pasta, in a sub, on cheesy polenta, on their own, even on a pizza.

Serves 8 accompanied with pasta, polenta, etc.

Leave a comment

Please note, comments need to be approved before they are published.