When the air turns crisp and the holidays are around the corner, I always turn to Giada’s Ricotta and Cinnamon Meatballs. They’re soft, flavorful, and full of the kind of warmth that makes you feel right at home.

The touch of cinnamon and nutmeg gives them a festive, wintery twist that’s hard to resist. Whether you’re making this for a fall dinner party or a cozy evening by the fire, these meatballs are always a hit.

Pair them with mashed potatoes, pasta, or a warm baguette. You can even freeze extras for those busy holiday nights when you need a quick but amazing dinner.

Recipe Ingredients

• 1 large shallot (or 2 small ones), finely minced
• 2 garlic cloves, finely minced
• 1 large egg
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 pound ground chuck (20% fat)
• ¼ cup raw orzo
• ½ cup whole-milk ricotta cheese
• ¼ cup fresh basil leaves, finely chopped (plus whole leaves for garnish)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 cups marinara sauce (homemade or store-bought)
• Shaved Parmesan cheese, for serving

How To Make Giada Ricotta and Cinnamon Meatballs

1. Mix the Meatball Ingredients: In a medium bowl, whisk together the minced shallots, garlic, egg, ground cinnamon, and nutmeg until well combined. This ensures the spices and aromatics are evenly distributed.
2. Incorporate the Meat Mixture: Gently fold in the ground chuck, orzo, ricotta cheese, and chopped basil using a wooden spoon or your hands. Add ¼ cup of water, kosher salt, and black pepper, and mix until everything is just combined. Be careful not to overmix, as this can make the meatballs dense.
3. Simmer the Sauce: Pour the marinara sauce into a shallow 12-inch skillet and bring it to a gentle simmer over medium heat. The sauce should bubble softly, creating a cozy bath for the meatballs.
4. Shape the Meatballs: Using a heaping tablespoon of the meat mixture, roll it gently into balls. They don’t have to be perfectly round—rustic is beautiful! Drop the meatballs directly into the simmering sauce as you go.
5. Cook the Meatballs: Cover the skillet with a lid and let the meatballs simmer for 15 minutes. The steam will cook them through while keeping them tender and moist.
6. Serve and Garnish: To serve, spoon 3 to 4 meatballs per plate, ladling over some of the rich marinara sauce. Top with shaved Parmesan cheese and garnish with fresh basil leaves for a pop of color and freshness.

Recipe Tips

• Add Extra Moisture: If your mixture feels too dry, add a tablespoon of milk or broth to keep the meatballs tender and prevent them from drying out during cooking.
• Boost Flavor with Herbs: Swap basil with fresh parsley, oregano, or thyme for a different flavor profile, or use a mix of your favorite fresh herbs for extra aroma.
• Make It Gluten-Free: Substitute orzo with cooked quinoa or gluten-free breadcrumbs to accommodate dietary needs without losing the desired texture and structure.
• Use Alternative Proteins: Try ground turkey or chicken as a lighter option. Adjust the cooking time slightly, as leaner meats may cook faster than beef.
• Double the Batch: Freeze uncooked meatballs on a lined baking sheet, then transfer to a bag for up to 3 months, so you always have some ready for quick dinners.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Turkey Meatballs in Tomato Sauce
• Giada Chicken Marsala Meatballs
• Giada Chicken Piccata Meatballs