Pork and Ricotta Meatballs

By Kay Chun

Pork and Ricotta Meatballs
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
5(5,430)
Comments
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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.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

469 calories; 32 grams fat; 13 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 30 grams protein; 424 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.

  2. Step 2

    Shape the meat into 12 equally sized balls (about 2¼ inches in diameter). Arrange on a greased rimmed baking sheet.

  3. Step 3

    Bake until golden and cooked through, about 15 minutes. Serve warm.

Tip
  • Leftover meatballs freeze well; simply reheat in the oven at 375 degrees until warmed through (about 20 minutes).

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Ratings

5 out of 5
5,430 user ratings
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Comments

Linda

Cooking the meatballs in a marinara sauce on the stove is much tastier. It also means fewer dishes. Arrange the meatballs in a large skillet or Dutch oven, pour sauce over, and *do not stir.* Just leave them be or else they fall apart. 30 mins or so, covered.

koko

Very good meatballs but too salty. With Parmesan cheese no need to add the 2 tsp kosher salt. Will try again without added salt

dimmerswitch

Out of room in previous comments to add that the pork mixture is easier to handle to form the meatballs if you have the time to cover it and put in in the fridge for 30 - 60 minutes first. Just that little bit of time to let the mixture 'rest' makes a difference.

Marilyn

Definitely use flavored breadcrumbs - makes a big difference

Hayley

I made these with ground chicken. They were great but next time I would definitely add more spices and herbs. Most of the time I find meatballs to be either too fatty or too dry— I was surprised that even with chicken the texture and moisture of these was perfect. As some users suggested, I dropped the uncooked meatballs directly in sauce and let them cook undisturbed on medium-low heat covered for 15 minutes. I will definitely be making again!

Christine

The best meatballs I have ever made. I used a "meatloaf" blend of pork, beef, and veal. Added a clove of grated garlic and a handful of chopped parsley, they were super easy and came out just perfect.

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