This recipe for juicy, decadent ricotta beef meatballs and orzo is a crowd-pleasing meal you’ll crave often.
Need to serve a crowd? These ricotta beef meatballs are a perfect entrée that everyone will love.
When I first developed this recipe, I wanted to call them Party Balls, but that felt a bit crass. I must say, though, that these really are perfect meatballs for a party; they make enough to serve a crowd, and they deliver big flavor and just the right amount of richness. They’re perfect with pasta, crusty bread, or piled onto meatball subs.
Ricotta makes the meatballs soft and decadent, while panko, lots of garlic, fresh herbs, and Parmigiano-Reggiano give them structure and flavor. After browning, they simmer gently in a tomato broth flavored with dry vermouth, butter, and beef stock—long enough to absorb flavor without losing their shape.
The meatballs start with a panade, which essentially means a paste built from liquid and starch and is used as a binder for ground meat. Allowing the panko to soak in the ricotta, eggs, and milk creates a uniform flavoring base for the meatballs, so you don’t end up with pockets of dry panko.
The recipe then follows all the usual steps that you’re already familiar with. Brown the meatballs, build a rich and flavorful tomato sauce, boil the orzo separately, and bring everything together at the end. The timing is forgiving, and the result is a tasty, restaurant-style bowl that eats like something you’d order on a cold night and immediately want to recreate at home.
Finished with cooked orzo, fresh basil, and more Parmigiano-Reggiano, this is a comforting, generous meal that reheats beautifully and feeds a crowd. It’s perfect for Sunday dinner, leftovers all week, or anytime you want something hearty without feeling heavy.
What you need
- Ground beef, though you can use turkey or pork instead.
- Ricotta cheese to keep the meatballs soft and moist
- Freshly minced garlic, basil, and parsley for bright, herby flavor
- Panko and eggs hold the meatballs together
- Tomato paste, crushed tomatoes, and beef stock for a deeply savory broth
- Orzo to turn the dish into a complete, comforting meal
- Parmigiano-Reggiano is used in the meatballs and in the tomato broth for a sharp, rich flavor
How to make it
Step 1: Make the meatball mixture.
Garlic, herbs, ricotta, eggs, milk, cheese, and panko are mixed into a thick paste before the beef is added. This ensures the seasonings are evenly distributed and keeps the meatballs tender. A quick test fry lets you adjust salt and spice before shaping the full batch.
Step 2: Brown the meatballs.
The meatballs are seared until deeply golden on the outside. They don’t need to cook through at this stage—just develop color and flavor. Work in batches to avoid overcrowding.
Step 3: Build the tomato broth.
Onion is sautéed until soft, then butter, garlic, crushed red pepper, and tomato paste are cooked until fragrant and brick-red. Vermouth deglazes the pot before crushed tomatoes and beef stock are added.
Step 4: Simmer until tender.
The meatballs return to the pot and gently simmer for an hour. This slow cook ensures they stay juicy while absorbing the flavor of the broth.
Step 5: Cook the orzo and finish the dish.
Orzo is boiled separately, drained just shy of al dente, then folded into the pot with Parmigiano-Reggiano and fresh basil to finish.
Tips for Best Results
- Don’t skip the test meatball; it’s the easiest way to perfect the seasoning.
- Let the tomato paste cook until it darkens; this adds sweetness and depth.
- If the broth reduces too quickly, add more beef stock a few splashes at a time.
- This dish thickens as it sits overnight; loosen the broth with stock or water when reheating.
Can I use a different type of meat?
Yes. This recipe is flexible, but the fat content matters.
- Ground pork: Works very well and produces an even richer meatball. Use a leaner grind if possible and keep the ricotta as written.
- Ground turkey or chicken: Use dark meat if available. Because lean poultry dries out more easily, do not reduce the ricotta or milk, and consider adding an extra tablespoon of milk to the mixture.
- Beef and pork blend: A 50/50 mix is excellent here and adds tenderness without changing the structure of the recipe.
- Very lean beef (93/7): Not recommended unless additional fat is added; the meatballs may turn dense.
FAQs
Can I make this ahead of time?
Yes. The meatballs and broth can be made a day ahead. Cook the orzo separately and add it when reheating to avoid overcooking.
Can I substitute the vermouth?
Water works just fine, though vermouth adds a subtle, sharp, savory note.
How many does this serve?
Approximately 8 to 10 servings, depending on portion size.
Can I freeze the meatballs and orzo?
Yes, but I don’t recommend freezing it with the pasta. Instead, freeze the meatballs and broth in freezer-safe containers. Add freshly cooked pasta after reheating.
Ricotta Beef Meatballs with Orzo
Ingredients
Meatballs:
- 6 cloves garlic (peeled and minced)
- ¼ cup basil (tightly packed and minced)
- ¼ cup parsley (tightly packed and minced)
- ½ cup ricotta cheese
- 2 eggs
- ¼ cup whole milk
- 1 ounce Parmigiano-Reggiano (finely grated)
- 1 cup panko (plus more if needed)
- 2 pounds ground beef (90/10)
- 2¾ teaspoons kosher salt (plus more if needed)
- 1 teaspoon crushed red pepper (plus more if desired)
- Black pepper
- 1 tablespoon extra virgin olive oil (for frying; plus more if needed)
Orzo:
- 1 yellow onion (peeled and finely diced)
- 3 cloves garlic (peeled and minced)
- 2 tablespoons butter
- ½ teaspoon crushed red pepper (optional)
- 2 tablespoons tomato paste
- ¼ cup dry vermouth (or use water)
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef stock
- ½ teaspoon granulated sugar (optional)
- 12 ounces orzo
- 1 ounce Parmigiano-Reggiano (finely grated)
- ¼ cup fresh basil leaves (torn)
- Salt and pepper to taste
For serving:
- Basil leaves
- Parmigiano-Reggiano (grated)
Instructions
Prepare the meatballs:
- Heat 1 tablespoon extra virgin olive oil in a large pot over low heat. Allow the pot to preheat as you prepare the meatballs.
- Place the garlic, basil, parsley, ricotta cheese, eggs, whole milk, Parmigiano-Reggiano cheese, and panko into a large mixing bowl. Use a fork to whisk everything together to form a thick paste. Add the beef on top and season with 2¾ teaspoons kosher salt, 1 teaspoon crushed red pepper, and black pepper to taste.
- Use your hands to mix until the ingredients are completely combined. Drop a small piece into the warm pot and fry it briefly until it is cooked through. Taste and adjust the seasonings of the mixture to your preference.
- Scoop out tablespoon-sized pieces of the mixture and roll into meatballs. They should weigh approximately 1½ ounces each. The mixture will yield about 32 meatballs.
Fry the meatballs:
- Turn the heat on the pot to medium. Once hot, add the meatballs in an even layer and fry for 2 to 3 minutes. Use tongs to flip the meatballs and cook for an additional 2 to 3 minutes.
- Only flip when the meatballs release easily from the pot. Cook the meatballs in batches as needed and transfer to a platter as they finish browning. Adjust the heat and add more oil as needed to prevent burning or sticking.
Prepare the broth:
- After the meatballs are browned, prepare the broth. Add another small drizzle of extra virgin olive oil to the pot and return the heat to medium. Add the onion and sauté for 4 to 5 minutes.
- Add the butter to the onion. Once melted, add the minced garlic, crushed red pepper, and tomato paste. Sauté for 1 minute until the paste deepens in color.
- Add the dry vermouth to the pot and stir to lift anything stuck to the bottom. Add the crushed tomatoes and beef stock. Bring to a boil.
Simmer the meatballs:
- Reduce the heat to low. Taste and add salt, pepper, and 1 teaspoon sugar if desired. Add the meatballs to the pot. Cover and simmer for 1 hour, stirring occasionally. Add more beef stock if the mixture reduces too quickly or sticks to the bottom.
Cook the orzo:
- Bring a large pot of salted water to a boil. Add the orzo and cook until 2 minutes under al dente, about 8 minutes total. Drain.
Finish the meatballs and orzo:
- Add the cooked orzo to the pot of meatballs along with the grated Parmigiano-Reggiano and torn basil leaves. Stir to combine. Taste and add more salt and pepper if needed.
To serve:
- Spoon the meatballs and orzo into shallow bowls. Finish with more basil and Parmigiano-Reggiano, if desired. Enjoy!
Anyone tried this yet?
We loved the meatballs, but we skipped the beef stock and served over cooked rigatoni instead. Very delicious!
Another (relatively) easy, flavorful recipe from Kylie! There are only 2 of us in my house, so I halved the ingredients. Caveat: for the sauce, I kept the onion and garlic at one and 3 cloves, respectively, since I kind of feel like you can never have enough onion and garlic in a tomato sauce! My husband loved this one, so I’ll definitely make it again!!
I’m so happy you enjoyed it!! And I 100% agree on the garlic and onion 😉 Good call!!