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.
- 2 large eggs
- 1 cup/8 ounces whole-milk ricotta
- 3/4 cup plain dry bread crumbs (I use panko)
- 2 pounds ground pork
- 3 teaspoons kosher salt *
*if using table salt, only add 1 1/2 teaspoon salt
- Heat oven to 425 degrees.
- Lightly grease two large, rimmed baking sheets or cover with parchment.
- In a large bowl, whisk the eggs. Mix in the ricotta and breadcrumbs. Make sure the egg and ricotta are completely blended together.
- Add the ground pork and salt. Use your hands to gently mix everything together, until the meat and the ricotta mixture are combined.
- Shape the meatballs into 24 equally sized balls (about golf ball size).
- My meatball making process: I put 24 lumps of ground meat on the baking sheets (12 on each, spaced at least 1 inch apart). Then I roll all of the lumps into balls at once. The mixture will be very moist and sticky. Don't worry too much about making the meatballs perfectly round.
- Bake 18 to 20 minutes until cooked through (165 degrees in the middle). They will remain a little bit pink on the inside.
- If you want the meatballs to brown on each side, flip them over halfway through the cooking time.
- The meatballs can be served immediately, or kept in the refrigerator for 3 to 5 days. Often, I freeze half of the meatballs for dinner later in the month.
- Category: meatballs
- Method: baking
- Cuisine: American
Keywords: pork, meatballs, pasta