20 minutes
Delicious and flavorful meatballs made with ground pork, ricotta, and Parmesan cheese, perfect for a quick and satisfying meal.
0 oz
teaspoons
teaspoons
each
Plain Dry Bread Crumbs
0 oz
Ground Pork
0 lb
1. Preheat Oven
Preheat your oven to 425°F. This ensures that it's hot enough to cook the meatballs evenly and gives them a lovely golden color.
2. Combine Ingredients
In a large bowl, combine the ricotta, Parmesan, kosher salt, black pepper, egg, and plain dry bread crumbs with the ground pork. Mix thoroughly until the mixture looks cohesive and sticky.
3. Shape Meatballs
Shape the mixture into 12 equally sized meatballs, each about 2.25 inches in diameter.
4. Bake Meatballs
Arrange the meatballs on a greased rimmed baking sheet, making sure they are spaced out enough to cook evenly. Bake them in the preheated oven for about 15 minutes, or until they are golden and cooked through.
5. Serve
Serve these herbed pork and ricotta meatballs hot, and enjoy their rich, flavorful taste with your favorite sides or a simple pasta dish.
Adapt the herbs and spices to various cuisines like Italian, Mexican, or Mediterranean, or add spices like paprika, chili flakes, or curry powder.
Replace pork with beef, turkey, chicken, lamb, or a vegetarian option like a plant-based meat substitute, mashed legumes, or mushrooms.
Go beyond tomato sauce and cook meatballs in a creamy mushroom sauce, brown gravy, tangy barbecue sauce, or a Thai coconut curry.
Serve the meatballs in alternative sauces such as creamy mushroom, bright pesto, or a sweet and sour sauce with honey and vinegar.
Embrace the meatball concept across different cuisines, such as Swedish, Greek, or Spanish, with appropriate sauces and accompaniments.
Start with high-quality ground pork; look for pork that's freshly ground and has a good balance of fat to meat—around 20-30% fat content is ideal for moist and flavorful meatballs. Fresh, whole-milk ricotta cheese will also make a significant difference in the texture and richness of your meatballs.
Brown the meatballs in a skillet before finishing them in the sauce. This step is vital for adding depth of flavor through the Maillard reaction. Make sure not to crowd the pan to get a good sear on all sides.
Before shaping all your meatballs, cook a small portion of the mixture in a pan and taste. Adjust the seasoning as necessary. This ensures your meatballs will be perfectly seasoned.
Fresh herbs are crucial for vibrant flavor. Parsley, basil, and oregano should be finely chopped to distribute throughout the meatballs evenly. If fresh herbs are not available, remember that the general rule is to use one-third the amount of dried herbs to fresh.
Once browned, simmer the meatballs gently in your sauce of choice. This slow cooking method allows the flavors to meld and the meatballs to stay tender.
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