Linguine with Ricotta Meatballs

I thought these meatballs were good overall. Unlike other reviewers, I thought they were flavorful for a rather simple recipe with few ingredients. Of course, if you enjoy other spices and ingredients in your meatballs, you could definitely add them. They were definitely salty enough due to the saltiness of the pecorino Romano cheese. I also used whole milk ricotta from the farm stand since that's what I had on hand. I also doubled the recipe and used ground turkey instead of sirloin. Although I was able to shape the meatballs, mine also fell apart while I was trying to brown them in the skillet. I thought this could have been because my skillet is old and things are sticking to it more so, but glad to hear other reviewers had trouble with this. Due to this issue, I decided to only brown half of the meatballs and bake the other half in the oven for about 20 min at 400 degrees and then add them to the pasta and sauce afterwards. Next time I would definitely bake all the meatballs.

While this was very tasty, the meatballs just didn't hold up, despite following the recipe exactly. I eventually just browned it all and created a meat sauce. It was really good, but I won't bother with it again.

I also accidentally doubled the amount of meat, but that's not why I'm giving this recipe a low rating. PLEASE, if you make this, add some spices to the meatballs! Salt, pepper, basil, oregano, anything. It's distastefully bland without the spices. I know other reviewers gave this a higher rating, but they did not make the recipe as written.

Made exactly as instructed, meatballs did not fall apart and it was delicious. Used seasoned panko, will make again, ricotta made them creamy with great flavor.

I like the meatballs and the whole dish went together quickly - perfect for a work night.  However, I thought there wasn't enough sauce and next time, I'll add more garlic.  Homemade marinara sauce would be even better.

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Very simple and easy to prepare. I had leftover veal/pork/beef mix so used that as my meat. The ricotta made the meatballs very tender. Next time, I would add more marinara as I like my pasta saucy.

I doubled the recipe as I had a pound of ground beef. I think I forgot to double the bread crumbs as my meatballs fell apart while cooking them. Also I couldn't find fresh linguine so I bought and used a box of barilla. Despite my faux pas with the meatballs, it came out great. Family loved it.

Quick and easy! My first time to make meatballs--not difficult at all. Will definitely make again for a quick weeknight meal

Good. Took me much longer than 25 minutes. I added seasoning (salt, pepper, oregano) to the meatbal.s .nd was glad i did.