clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white bowl filled with spaghetti, meatballs and red sauce

Pork and Ricotta Meatballs

  • Author: Jenny Meier, Kitchen Skip blog, adapted from Kay Chun's NYT recipe
  • Prep Time: 20
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 24 meatballs 1x


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


  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 combined. 
  5. Shape the meatballs into 24 equally sized balls (about golf ball size).
  6. 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.  
  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 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