Pork and Ricotta Meatballs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- Step 1
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Step 2
Shape the meat into 12 equally sized balls (about 2¼ inches in diameter). Arrange on a greased rimmed baking sheet.
- Step 3
Bake until golden and cooked through, about 15 minutes. Serve warm.
- Leftover meatballs freeze well; simply reheat in the oven at 375 degrees until warmed through (about 20 minutes).
Private Notes
Comments
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.
Very good meatballs but too salty. With Parmesan cheese no need to add the 2 tsp kosher salt. Will try again without added salt
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.
This was SO yummy - because I made a lot of modifications LOL. I used Classico creamy rose sauce and I doctored it up a bit (diced onions, spinach, and splash of white wine). For the meatballs, I seasoned from the heart (salt, pepper, cayenne, garlic powder, onion powder). I did about half the Parmesan recommend as I thought the recipe calls for a lot and I used Italian bread crumbs. I cooked the meatballs in the sauce for 15 minutes, covered, flipping the meatballs every 5 minutes. So good, but as with most NYT recipes, I don’t believe it would turn out the same if I followed the recipe to a T.
I made a spicy meatballs and sauce version! Used the recipe as is (subbed rolled oats for breadcrumbs) and added nduja to meatball mixture at a ratio of 1:5 nduja:pork. Browned the balls, then removed from pan; it left a good amount of spicy oil in the pan. Cooked four thinly sliced garlic cloves in the oil, then added two small cans of crushed tomatoes and a few springs of basil. Simmered about 15 minutes, then added the balls to the sauce and simmered 15 minutes more. It came out so spicy and full of life!! Night one, we put the balls and sauce on ciabatta rolls with straciatella, basil leaves, and shredded parm. Night two, I cooked pasta and added it to the sauce. LOVED this spicy version.
I followed the recipe and followed some of recent tips (less salt, resting) but changed the fact that they were sort of tasteless. Other meatballs on this site have more going on and I’d go back to them next time.