what can I make with leftover ricotta cheese?
SPICY RICOTTA BAKED MEATBALLS
Ricotta is one of those ingredients that I get for one recipe, and then it goes to die in my refrigerator. But why? Ricotta is so delicious! There’s no reason it shouldn’t be used in its entirety. So, in hopes to change my ways, I began brainstorming recipe ideas for ricotta. Thinking of Italian favorites, such as lasagna, Italian seemed like a delicious route to take. After a few test runs, I landed on these delicious small batch meatballs. But they aren’t just any meatballs. They’re spicy ricotta baked meatballs … a.k.a. the best small batch meatballs I’ve ever eaten.
This is a simple recipe. Two other ingredients that I typically buy for only one recipe (everything bagel seasoning), are dried/dehydrated minced onion and dried/dehydrated minced garlic. I wanted to give them both a new purpose, and decided that rehydrating them in soft, savory meatballs was the perfect plan.
what is in these spicy ricotta baked meatballs?
Glad you asked. Mostly basics, and a few fun twists:
- ground pork (or ground turkey)
- spicy Italian sausage (choose your favorite.)
- tomto paste
- dehydrated garlic flakes and dehydrated onion flakes
- dried oregano
- kosher salt + freshly cracked black pepper
- parmesan
- panko bread crumbs
- molasses
- egg
- …and whole milk ricotta!
These are all typically pantry staples, which is perfect. Molasses is another one of those random ingredients that always needs a new place to land, right? It adds a touch of sweetness that is perfect for these meatballs. It doesn’t make them sweet by any means, but it balances the other flavors. I love using random orphaned ingredients and bringing them together to create something insanely delicious!
how should I bake meatballs?
My tried and true method for baking meatballs is as follows: Line a rimmed baking sheet with either parchment paper or a silicone baking mat. Place the meatballs about 1″ apart onto the prepared baking sheet, and bake at 350 degrees F for 20 minutes. This applies to one ounce meatballs, which is my go-to size.
Placing a wire cooking rack onto the prepared baking sheet is also an option. The drippings from the meatballs will collect on the baking sheet, rather than on the bottoms of the meatballs. Either way works, and both ways are still delicious.
tips for mixing meatballs:
Gently mix the ingredients together. Over-mixing can cause the meatballs to become dense, which can make them tough. Light, tender meatballs is the goal!
Use your hands to mix the ingredients. You can feel everything coming together this way, and sense when it is time to stop mixing.
Whisk the egg before adding it to the meat, and sprinkle the seasonings across the meat. This helps both elements mix in a little easier!
This recipe makes exactly 15 meatballs, so it makes a perfect amount for two of us to have half of them with parmesan risotto or pasta tonight, then freeze the other half for leftovers. Each meatball is about 75 calories, so four meatballs would put you right at 300 calories for the protein portion of your dinner.
wine pairings for spicy ricotta baked meatballs:
:: Sangiovese. (Italy) >> If you’re covering these meatballs in marinara sauce and eating them with pasta, Sangiovese is your girl for a wine pairing. It’s probably the most famous grape from Tuscany, and it’s sooo good with food. Specifically Italian food, such as pasta and meatballs. Sangiovese is also super affordable, so grab a couple of bottles and save one for leftovers!
:: Carignan. (France) >> *one of my favorites!* Carignan tends to be fruit-forward and has good acidity, which makes it really awesome for food pairings. It can hold up to the spiciness in these meatballs, but the flavors complement the meatiness and the parmesan in them really well, too! If you’ve never tried Carignan, you really should. Then let me know what you think of it, because I’m such a fan! lol
:: Rioja. (Spain) >> Rioja is good with spicier meats, and the acidity makes it another awesome food pairing option.
I would love to see your meatballs in Instagram if you make them! Be sure to tag me – and also feel free to reach out to me anytime with questions!
xx Sara
small batch spicy ricotta baked meatballs
Ingredients
- 5 ounces ground pork or ground turkey
- 5 ounces spicy Italian sausage
- 1 teaspoon tomato paste
- 1/2 teaspoon dehydrated minced garlic or one teaspoon fresh minced garlic
- 1 teaspoon dehydrated minced onion
- 1/2 teaspoon oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked pepper
- 2 tablespoons freshly grated parmesan or grana padano cheese
- 1/4 cup panko bread crumbs
- 1 egg
- 1/4 teaspoon molasses
- 1/3 cup whole milk ricotta
Instructions
- Preheat the oven to 350 F.
- Line a rimmed baking sheet with parchment paper or a silicone mat. If preferred, place a wire cooking rack onto the baking sheet and spray with baking spray.
- Place the ground pork (or turkey), spicy sausage, and tomato paste into a large bowl. Sprinkle the garlic, onion, oregano, salt, pepper, parmesan, and panko bread crumbs over the meats.
- Whisk the egg in a separate small bowl, then add to the meats. Add molasses and ricotta, then gently mix with your hands until all ingredients are thoroughly combined.
- Gently form one ounce balls, and place onto prepared baking sheet. Bake meatballs at 350 F for 20 minutes, until completely baked through.
- Remove from the oven, and toss with your favorite marinara sauce. Serve over cooked pasta or parmesan risotto!
Nutrition
Tried this recipe?
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Comments & Reviews
I’m obsessed with ricotta and meatballs, so I had to try this recipe — delicious! I love the flavor the sausage adds, and these were super simple to make.
Thank you so much for the kind comment, Amanda! I’m so glad you enjoyed them! I’m obsessed with ricotta and meatballs, too!
I love how you presented the recipe and I bet that it tastes as good as it looks. Super!
Than you, Marcel! I hope you get to try them soon!
I am obsessed with meatballs. These look so flavour packed, love the addition of ricotta.
I’m also obsessed with meatballs! The ricotta makes them tender and delicious … I can’t make them any other way now!
I make meatballs all the time and let me tell you, these ricotta meatballs are so GOOD! Great with a side of grilled vegetables.
A side of grilled vegetables is a perfect side for these meatballs! I am SO glad you enjoy them so much, Sharon! Thank you!
My kids are going to flip when I serve these for dinner. They’re such huge meatball fans.
Haha I love to hear that, Marta! You have to let me know what they think!
What a fantastic small batch recipe you got here! I tend to be guilty as you in buying ricotta for some recipe and then forgetting it. Either I forget it, or I randomly eat it when I open the fridge looking for something tasty and then make a healthier choice! Throwing it in meatballs is great! Gotta make sure to try your meatball recipe next time I’ve got some ground meat that needts to be used up!
Thank you so much, Eva! I am just super guilty of letting the ricotta go to waste, and I figured this was the most delicious way I could use the rest of it, then freeze the meatballs for dinner on a night when I don’t have time to cook something big! I hope you get to try them soon!
Ricotta with meatballs is a favourite of mine! It is so flavourful to use pork and Italian sausage too! A great idea to add a little molasses!
Thank you, Jacqui!! The molasses is just such a good little balancing note for all of the other flavors!
What a great idea for meatballs. I love the addition of ricotta in and adding not only flavor but more protein to it.
Thank you!! And yes – more flavor and protein is key for meatballs! These are absolutely our new favorite.
I also buy ricotta for a recipe and then find the sad container several weeks later. I’m saving this recipe to have any time I have leftover ricotta!
Haha it’s honestly so sad to see that delicious ricotta go to waste! I hope you love these meatballs as much as we do when you get to make them!! <3
What and easy way to prepare meatballs. We adored these spicy ricotta meatballs. They almost had the perfect amount of spice and texture. I will be making these babies again.
I’m so glad you enjoyed them, Debbie!!
Just so you know, my mother loved your recipe so very much. I’m going to try it and adapt it also, it looks delicious. But since it has the mum seal of approval, you just know it’s perfect
Oh my gosh Cory, that absolutely makes my day!! I honestly don’t think there is a higher form of compliment than a mom’s seal of approval! Thank you SO MUCH for letting me know that! And I hope you love these meatballs, too!! <3
I believe everything posted was very reasonable.
But, what about this? suppose you composed a catchier title?
I mean, I don’t wish to tell you how to run your blog,
but what if you added a headline that makes people want more?
I mean spicy ricotta baked meatballs :: small batch recipe |
a flavor journal. is kinda vanilla. You should peek at Yahoo’s
front page and see how they create article titles to grab viewers to click.
You might add a related video or a related pic or two to get readers excited about everything’ve got to say.
Just my opinion, it might make your posts a little livelier.
I just made these meatballs, exactly as written, in preparation for dinner tonight. (I made your risotto to go with them). I had to sample one, of course, I mean, what good cook doesn’t!? Well, oh my goodness, these are the best meatballs I have ever eaten or made!! I did not know before that over-mixing the ingredients could result in tough meatballs, so thank you a ton for the lesson and thank you for sharing your brilliance!
You have COMPLETELY made my year, Susan! Thank you so, so much for making the meatballs and the risotto together – one of my favorite pairings ever! I couldn’t agree more than every good cook absolutely has to sample everything they make 😂, and I am truly honored that these meatballs are the best you’ve ever had! I’m trying to incorporate more tips into all of my recipes (like not over-mixing meatballs), and I’m so glad that you found that helpful. Thank you so, so much for making these and for leaving such an incredible comment! ❤
Great recipe !
Thank you!!! And thank you for making it! 💚
These are the best meatballs in the world! I love them so much that I make them in BIG batches…like right now I am baking a batch six times the normal size. These babies freeze wonderfully and they make a great snack as well. Thank you Sara, for putting in the work and effort to publish this recipe, it is GRRRRREAT!!
You made my entire MONTH, Susan!! Thank you for being so wonderful!! I’m SO happy to hear that you love these so much, and that you make so many of them!! Thank you, thank you, THANK YOU!! 🧡💛