Pork and Ricotta Meatballs
Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs.
- Serves: 4 persons
- ½cup/4 ounces whole-milk ricotta
- ½cup/2 ounces grated Parmesan
- 2teaspoons kosher salt
- 1teaspoon freshly ground black pepper
- 1large egg
- ½cup plain dry bread crumbs
- 1pound ground pork
Step 1Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Step 2Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
Step 3Bake until golden and cooked through, about 15 minutes. Serve warm.