Back to Giant Meatballs with Ricotta All Reviews for Giant Meatballs with Ricotta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 meatballs-with-ricotta-078-d111289.jpg

Ingredients Ingredient Checklist Olive oil, for baking sheet 3 cups (1/2-inch pieces) crusty white Italian bread, crusts removed 1 cup whole milk 1 pound ground veal 1 pound ground beef (80 percent lean) 1 pound ground pork 1 large egg, lightly beaten 1/2 medium onion, minced (about 3/4 cup) 1/2 cup finely chopped flat-leaf parsley leaves 1 teaspoon finely chopped fresh oregano leaves 1 cup finely grated Parmigiano-Reggiano, plus more for serving 1 1/2 cups whole-milk fresh ricotta cheese 1 teaspoon coarse salt 3/4 teaspoon freshly ground black pepper 4 cups Marinara Sauce

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 meatballs-with-ricotta-078-d111289.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

meatballs-with-ricotta-078-d111289.jpg

meatballs-with-ricotta-078-d111289.jpg

Ingredients

Ingredients

  • Olive oil, for baking sheet 3 cups (1/2-inch pieces) crusty white Italian bread, crusts removed 1 cup whole milk 1 pound ground veal 1 pound ground beef (80 percent lean) 1 pound ground pork 1 large egg, lightly beaten 1/2 medium onion, minced (about 3/4 cup) 1/2 cup finely chopped flat-leaf parsley leaves 1 teaspoon finely chopped fresh oregano leaves 1 cup finely grated Parmigiano-Reggiano, plus more for serving 1 1/2 cups whole-milk fresh ricotta cheese 1 teaspoon coarse salt 3/4 teaspoon freshly ground black pepper 4 cups Marinara Sauce

Directions

Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.

Place bread in a bowl and add milk to moisten. Chop bread into small pieces no larger than 1/4-inch and place in a large bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt, and pepper. Using your hands, gently mix until well combined.

Divide the mixture into 8 equal portions and roll each portion into a large meatball. Transfer meatballs to prepared baking sheet. Bake until golden brown, 15 to 20 minutes.

Meanwhile, bring the marinara sauce to a simmer in a large saucepan. Transfer the meatballs to the marinara sauce and simmer, partially covered, until cooked through, about 30 minutes. Serve immediately with additional Parmigiano-Reggiano.

Reviews (8)

 Add Rating & Review     10 Ratings   5 star values:        6    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        2

Reviews (8)

Add Rating & Review     10 Ratings   5 star values:        6    4 star values:        2    3 star values:        0    2 star values:        0    1 star values:        2

Add Rating & Review

10 Ratings 5 star values: 6 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 2

10 Ratings 5 star values: 6 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 2

10 Ratings 5 star values: 6 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 2

  • 5 star values: 6 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 2

    Martha Stewart Member     Rating: 5.0 stars       08/06/2020   I have made these meatballs several times and everyone loves them. Also, they are quite a conversation starter. You do have to be careful upon placing them in the sauce as they do tend to come apart. Just don't mess with them in the sauce. They are wonderfully flavored, light and fluffy.  

Martha Stewart Member     Rating: 5 stars       10/23/2018   I made this recipe for a family get together rand everyone loved them. The only exception I made was I used beef and pork as I don't eat veal . Basically, it was pretty easy to make and is now one of my favorite go-to recipes.Thank you, Martha!  

Martha Stewart Member     Rating: 5 stars       08/12/2018   These are delicious! I used lamb instead of veal because I couldn't get veal at my local grocery. Also, I used gluten free bread, but it worked well in the recipe. I was cooking for one person who is allergic to tomato, so I made some of the meatballs with Alfredo sauce instead of Marinara sauce. I think I ended up with about three and a half pounds of meat, and that made 12 meatballs. Handled carefully with a large spoon, they hold up well when being transferred from one pan/plate to another.  

Martha Stewart Member     Rating: 1 stars       06/10/2018   Wet meatballs. If you can even call them that. I wouldn’t because after 10 mins of cooking stovetop.. (how I’ve always cooked meatballs and never had a problem regardless of how the recipe said to cook them) I tried to turn them and they just fell apart. At that point I figured why not try to make baked ziti and not waste the million ingredients we just used.. but nope.. everything on the bottom of the pan turned black and the rest was wet. Thank you Martha for $30 I’m wasted food 🙄. And thank you dominos for our dinner tonight 🙌🏼  

Martha Stewart Member     Rating: Unrated       07/10/2017   The best ricotta meatballs I have had is from Nick's Tomato Pie in Jupiter, FL. The difference being, the cheeses were not mixed in with the meat and How I plan to alter this recipe. I like the ingredients listed for the meat. Etc. and looks similar to my favorite meatball recipe. I cannot wait to try this.  

Martha Stewart Member     Rating: 5 stars       06/27/2017   These are absolutely the best meatballs!!! The only meatball recipe I'll make! Everyone loves these meatballs!!!  

Martha Stewart Member     Rating: 4 stars       12/21/2015   I made these last weekend and they were really good! The one issue I had is with the texture of the mix, where the meatballs didn't keep their form very well after baking, which I'm still not clear about (and I'd like to fix). Either way, even broken into pieces, it was still very good.  

Martha Stewart Member     Rating: 4 stars       12/09/2015   I made these last evening for the first time and they were a hit! Preparation was easy, and they looked just like the picture and video. I had to make time adjustments because mine took much longer to brown than the stated twenty minutes-perhaps it was my oven. I will tweak them to my liking the next time I prepare them, but overall this is a delicious base recipe.

    Martha Stewart Member

    Rating: 5.0 stars 08/06/2020

I have made these meatballs several times and everyone loves them. Also, they are quite a conversation starter. You do have to be careful upon placing them in the sauce as they do tend to come apart. Just don’t mess with them in the sauce. They are wonderfully flavored, light and fluffy.

Rating: 5.0 stars

Rating: 5 stars 10/23/2018

I made this recipe for a family get together rand everyone loved them. The only exception I made was I used beef and pork as I don’t eat veal . Basically, it was pretty easy to make and is now one of my favorite go-to recipes.Thank you, Martha!

Rating: 5 stars

Rating: 5 stars 08/12/2018

These are delicious! I used lamb instead of veal because I couldn’t get veal at my local grocery. Also, I used gluten free bread, but it worked well in the recipe. I was cooking for one person who is allergic to tomato, so I made some of the meatballs with Alfredo sauce instead of Marinara sauce. I think I ended up with about three and a half pounds of meat, and that made 12 meatballs. Handled carefully with a large spoon, they hold up well when being transferred from one pan/plate to another.

Rating: 1 stars 06/10/2018

Wet meatballs. If you can even call them that. I wouldn’t because after 10 mins of cooking stovetop.. (how I’ve always cooked meatballs and never had a problem regardless of how the recipe said to cook them) I tried to turn them and they just fell apart. At that point I figured why not try to make baked ziti and not waste the million ingredients we just used.. but nope.. everything on the bottom of the pan turned black and the rest was wet. Thank you Martha for $30 I’m wasted food 🙄. And thank you dominos for our dinner tonight 🙌🏼

Rating: 1 stars

Rating: Unrated 07/10/2017

The best ricotta meatballs I have had is from Nick’s Tomato Pie in Jupiter, FL. The difference being, the cheeses were not mixed in with the meat and How I plan to alter this recipe. I like the ingredients listed for the meat. Etc. and looks similar to my favorite meatball recipe. I cannot wait to try this.

Rating: Unrated

Rating: 5 stars 06/27/2017

These are absolutely the best meatballs!!! The only meatball recipe I’ll make! Everyone loves these meatballs!!!

Rating: 4 stars 12/21/2015

I made these last weekend and they were really good! The one issue I had is with the texture of the mix, where the meatballs didn’t keep their form very well after baking, which I’m still not clear about (and I’d like to fix). Either way, even broken into pieces, it was still very good.

Rating: 4 stars

Rating: 4 stars 12/09/2015

I made these last evening for the first time and they were a hit! Preparation was easy, and they looked just like the picture and video. I had to make time adjustments because mine took much longer to brown than the stated twenty minutes-perhaps it was my oven. I will tweak them to my liking the next time I prepare them, but overall this is a delicious base recipe.

All Reviews for Giant Meatballs with Ricotta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Giant Meatballs with Ricotta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest