Meatballs, or polpette, have been a staple of Italian home cooking for centuries, originally made to stretch meat with breadcrumbs and cheese. They are often served as a first course (antipasto) or with pasta, reflecting the Italian tradition of using every part of the animal and creating comforting, family‑style dishes.

In Southern Italy, especially Sicily and Campania, meatballs often include pork, beef, and sometimes veal, flavored with fresh herbs, ricotta or pecorino cheese, and occasionally raisins or pine nuts. The Neapolitan version may be smaller and served in broth, while Sicilian meatballs can be spicier with added chili flakes.

Authentic Italian meatballs are typically served as a second course (secondo) alongside a simple tomato sauce, often with a side of sautéed greens or polenta. In many regions they are also enjoyed on their own as an antipasto, sometimes with a drizzle of extra‑virgin olive oil and a sprinkle of fresh parsley.

Meatballs are common at family gatherings, Sunday lunches, and festive holidays such as Christmas and Easter, where they complement richer dishes. They are also a favorite for casual weekend meals and for feeding larger groups during celebrations.

This recipe follows the Italian tradition of combining meat with breadcrumbs and cheese to create a moist, flavorful patty. The addition of ricotta mirrors the classic use of soft cheeses in Southern Italian polpette, enhancing tenderness while staying true to the simple, ingredient‑driven philosophy of Italian cooking.

Traditional ingredients include a mix of pork and beef (or pork, beef, and veal), fresh breadcrumbs, eggs, Parmesan, fresh herbs, garlic, and sometimes ricotta. Acceptable substitutes are ground turkey for pork, store‑bought breadcrumbs or panko, and cottage cheese in place of ricotta, though flavor and texture will vary slightly.

These meatballs pair beautifully with classic spaghetti marinara, creamy polenta, sautéed broccolini, or a simple arugula salad dressed with lemon and olive oil. A glass of Chianti or a light Italian white wine also complements the rich flavors.

The inclusion of ricotta cheese as a secret ingredient is the key differentiator; it adds extra moisture and a subtle creaminess that most traditional meatball recipes lack. Baking instead of pan‑frying also preserves the tender interior while keeping the exterior soft.

Common mistakes include over‑mixing the meat mixture, which creates a dense texture; using too many eggs, which makes the meatballs heavy; and skipping the ricotta, which reduces tenderness. Also, baking at too low a temperature can result in dry meatballs.

Ricotta provides both moisture and a delicate creaminess that breadcrumbs alone cannot achieve. It also contributes a mild dairy flavor that enhances the overall taste while keeping the meatballs light and tender, something milk or extra breadcrumbs would not replicate.

Yes, you can shape and bake the meatballs a day ahead, then store them in an airtight container in the refrigerator. Reheat by simmering them in sauce for 10‑15 minutes, or freeze them raw and bake directly from frozen, adding a few extra minutes to the bake time.

The YouTube channel A Simple Palate specializes in approachable, home‑cooked recipes that focus on classic comfort foods with clear step‑by‑step instructions, often highlighting simple techniques that anyone can master.

A Simple Palate emphasizes everyday, family‑style Italian dishes using readily available ingredients and minimal equipment, whereas many other Italian channels focus on regional specialties, elaborate techniques, or gourmet presentations.