Pork and Ricotta Meatballs Recipe
Pork and Ricotta Meatballs Recipe
Pork and Ricotta Meatballs Recipe
Pork and Ricotta Meatballs Recipe

Pork and Ricotta Meatballs Recipe

David Venable

It's all in the mix! Try a different type of meatball for a savory surprise.

Ingredients

  • 1.5 lbs ground pork
  • .5 lb mild Italian sausage
  • 1 cup whole milk ricotta cheese
  • 2 eggs
  • 2 garlic cloves, minced
  • 1/4 cup parsley, chopped
  • 3/4 cup panko breadcrumbs
  • 1/4 cup pecorino cheese, grated
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • Marinara sauce, if desired

Directions

In a large mixing bowl, stir together all of the ingredients until just combined. Do not overwork.
Put the mixture in the refrigerator for at least 1 hour or overnight.
Remove it from the refrigerator and preheat the oven to 400°F.
Using a large scoop, a digital scale, or your hands, roll the mixture
into 1.5'' balls (about 2.5 to 3 oz) and place them in rows on a parchment-lined baking sheet. Meatballs can be just barely touching in the rows.
Once all balls have been rolled, place them in the oven and cook about 20–30 minutes until golden brown and with an internal temperature of 155°F. Serve.
For a more traditional approach, add the meatballs to a saucepot of simmering marinara sauce, cook for an additional 15–20 minutes, and serve.

Cook's Notes

The mixture can be frozen for up to 3 months in a freezer bag. When ready to use, thaw it in the refrigerator overnight and continue on with the recipe.

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