If you’ve been craving a cozy dinner that feels a little extra without being fussy, these Ricotta Meatballs with the Crispy Topping are going to steal your heart. They’re tender, cheesy, saucy, and finished with a golden, crunchy topping that makes them totally irresistible.
What makes this recipe so special is the addition of ricotta cheese inside the meatballs. It keeps them moist and fluffy, while Parmesan and Italian seasoning bring in that classic Italian-American comfort food vibe. Pair them with a simple green salad and plenty of garlic bread for scooping up all that marinara, and you’ve got yourself a restaurant quality meal at home.
Why You’ll Love These Ricotta Meatballs
- Moist and tender: The ricotta keeps the meatballs light and juicy.
- One pan dinner: Everything bakes together in the oven—less mess, easy cleanup.
- That crispy topping: A quick broil at the end makes the panko Parmesan topping golden and crunchy.
Ingredients
For the Meatballs
- 1 pound ground turkey (93/7 lean works best, but chicken, beef, or pork all make great swaps)
- 1/2 cup full-fat ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
For the Sauce and Crispy Topping
- 1 jar (28–32 ounces) tomato or marinara sauce
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 teaspoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
1Preheat the oven: Set your oven to 400°F. Lightly drizzle olive oil in the bottom of a shallow Dutch oven or oven safe skillet to keep the meatballs from sticking.
2Mix the meatballs: In a large bowl, combine the ground turkey, ricotta, Parmesan, panko, garlic powder, salt, and Italian seasoning. Stir until everything is well blended.
3Shape and bake: Roll the mixture into about 20–24 small meatballs and arrange them in the prepared pan. Bake on the middle rack for 20–25 minutes, until the meatballs are lightly browned and cooked through (internal temp should reach 165°F).
4Add the sauce: Pour the marinara sauce directly into the pan with the meatballs, gently stirring to coat each one.
5Make the crispy topping: In a small bowl, combine 1/4 cup panko, 1/4 cup Parmesan, and 2 teaspoons olive oil. Sprinkle this mixture evenly over the saucy meatballs.
6Final bake: Return the pan to the oven for 5–7 minutes to warm everything through. For extra crunch, switch the oven to broil for the last 2–3 minutes until the topping is golden brown; just keep an eye on it so it doesn’t burn.
7Serve and enjoy: Garnish with fresh parsley. These meatballs are delicious with a crisp green salad and a side of garlic bread for dunking into all that saucy goodness.
Recipe Notes
- Cooking time may vary: If you’re using a deeper Dutch oven with taller sides, you may need to bake a little longer or cover with a lid so the meatballs cook through.
- Make it your own: Swap the turkey for ground chicken, beef, or pork; or mix them for extra flavor.
- Meal prep tip: These meatballs reheat beautifully. Store in the fridge for up to 4 days or freeze for up to 2 months.
Ricotta Meatballs with the Crispy Topping
Ingredients
For the Meatballs
- 1 pound ground turkey or chicken, beef, or pork
- 1/2 cup full-fat ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
For the Sauce and Crispy Topping
- 1 jar 28–32 ounces marinara or tomato sauce
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 teaspoons olive oil
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven. Heat oven to 400°F. Drizzle olive oil in the bottom of a shallow Dutch oven or oven-safe skillet.
- Mix meatballs. In a large bowl, combine ground turkey, ricotta, Parmesan, panko, garlic powder, salt, and Italian seasoning. Stir until well mixed.
- Shape and bake. Roll into 20–24 small meatballs and place in the prepared pan. Bake 20–25 minutes, until browned and cooked through (165°F internal temp).
- Add sauce. Pour marinara over the baked meatballs and gently stir to coat.
- Make topping. In a small bowl, combine 1/4 cup panko, 1/4 cup Parmesan, and 2 teaspoons olive oil. Sprinkle over the meatballs and sauce.
- Final bake. Return to oven for 5–7 minutes to heat through. For extra crunch, broil for 2–3 minutes until topping is golden.
- Serve. Garnish with parsley and serve hot with salad and garlic bread.
Notes
- Cooking time may be longer in deeper pans; cover with a lid if needed.
- These meatballs are freezer-friendly for up to 2 months.
