Ricotta Balls

Ricotta Balls

There are certain meals in my culinary rotation that I consider untouchable classics. Near the top of that list, carved in stone, is a big bowl of pasta bolognese with meatballs. It's nostalgic, it's hearty, and frankly, I thought I had perfected it.

I was wrong. Or, perhaps more accurately, I was wonderfully, deliciously, proven wrong last night.

I’ve been on a quest to find more satisfying, truly crave-worthy vegetarian meals. Too often, meatless substitutes feel like they’re just filling a void, a placeholder for the "real thing." So, when I ran across recipes for ricotta balls, I was skeptical. A ball of cheese standing in for a hearty meatball? It sounded… like it would fall apart or be mushy. Maybe even a little boring.

But I had a tub of beautiful whole milk ricotta in the fridge, and a pot of my favorite tomato sauce was already simmering on the stove, filling the house with that incredible aroma of garlic and basil because I was going to experiment with a lasagna recipe. I decided to give ricotta balls a shot instead.

Into a bowl went the star of the show: the ricotta. To give it some structure and a bit of texture, I added a generous amount of panko breadcrumbs and a flurry of finely grated Parmesan cheese. For that essential, savory backbone that every good "meatball" needs, I minced a couple of cloves of garlic and chopped a big handful of bright, green flat-leaf parsley. A good pinch of salt and a few grinds of black pepper, and that was it. The mixture was light, fragrant, and surprisingly easy to work with.

With gentle hands, I rolled the mixture into balls about the size of a walnut (I love little meatballs) and carefully, one by one, lowered them into the gently bubbling sauce. This was the moment of truth. I fully expected them to dissolve into a creamy, cheesy mess. I watched, holding my breath, as they stayed together in the red sea of tomato.  In about 25 minutes after a quick turn, they firmed up, soaking in all that beautiful flavor while also flavoring the sauce.

When I thought they were cooked, I took a few out to taste. I have to be honest, I was still expecting something good (I mean what’s not to love about cheese, garlic, and tomato sauce 😀), but not great.

Then I took the first bite.

Oh. My. Goodness.

This was not a substitute. This was a revelation. They even look like meatballs! Where a meatball is dense and hearty, the ricotta ball was light and tender. It yielded instantly, melting in my mouth with a rich creaminess that was perfectly cut by the sharpness of the Parmesan and the brightness of the parsley. It had absorbed the tomato sauce, making each bite an explosion of flavor. It was substantial and satisfying, but without the heaviness of meat.

It was everything a meatball isn't, and for that reason, it was absolutely perfect.

This wasn't a replacement for my beloved meatball; this was an entirely new dish that has earned its own spot on my list of favorites. It’s a game-changer for pasta night, a delightful surprise, and proof that sometimes the most unexpected ingredients can create the most memorable meals.

If you’re stuck in a culinary rut or just looking for something new to grace your favorite red sauce, I urge you to look into this. You might just be as surprised as I was.

Until the next delicious discovery,

Happy Cooking!

Jen Vondenbrink is a cooking, food, and lifestyle blogger at Appetite for Life since 2020.  Jen Vondenbrink has over 35 years of professional cooking experience apprenticing with local pastry and artisan bread makers, working for culinary innovator J. Bildner & Sons in Boston, as well as Starbucks Coffee Company in Seattle, Washington. Jen Vondenbrink has published cookbooks such as Thanksgiving Recipes From Home, Fun Summer Recipes, and the Cozy Soup Cookbook.  Jen Vondenbrink also hosts the Appetite for Life Cooking Club, where members get insights to enhance their cooking.  Jen Vondenbrink offers cooking classes and cooking coaching, working one-on-one with people to strengthen their cooking knowledge and skills.