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Pork and Ricotta Meatballs

A white bowl filled with spaghetti, meatballs and red sauce
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5 from 1 review

These pork and ricotta meatballs turn out perfectly every time. Kay Chun describes these as "all-purpose" meatballs and she's right, they go with just about anything.

I usually serve them with pasta and red sauce, but these meatballs are also great with mashed potatoes, rice, grains or roasted vegetables. 

Ingredients

Units Scale
  • 2 large eggs
  • 1 cup/8 ounces whole-milk ricotta
  • 3/4 cup plain dry bread crumbs (I use panko)
  • 2 pounds ground pork
  • 1 teaspoon salt

Instructions

  1. Heat oven to 425 degrees.
  2. Lightly grease two large, rimmed baking sheets or cover with parchment.
  3. In a large bowl, whisk the eggs. Mix in the ricotta and breadcrumbs. Make sure the egg and ricotta are completely blended together.
  4. Add the ground pork and salt. Use your hands to gently mix everything together, until the meat and the ricotta mixture are well combined. 
  5. Shape the meatballs into 24 to 30 equally sized balls.
  6. My meatball making process: I put mounds of ground meat on the baking sheets (12 to 15 mounds on each baking sheet, spaced at least 1 inch apart). Then I roll all of the mounds into balls at once. The mixture will be moist and sticky. Don't worry too much about making the meatballs perfectly round.  
  7. Bake 18 to 20 minutes until cooked through (165 degrees in the middle). They will remain a little bit pink on the inside. 
  8. If you want the meatballs to brown on each side, flip them over halfway through the cooking time.
  9. The meatballs can be served immediately, or kept in the refrigerator for  up to 5 days. Often, I freeze half of the meatballs for dinner later in the month. 

Notes

You can make smaller meatballs if you like. For smaller meatballs, set the cooking timer for 12 minutes then check to see if they're ready.  (at least 165 degrees in the middle).

Can You Freeze Leftover Ricotta Cheese? Read this helpful guide to find out. 

 

Find it online: https://www.kitchenskip.com/pork-and-ricotta-meatballs/