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Clean recipe · cooking.nytimes.com

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.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
20 min
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Ingredients

  1. ½ cup/4 ounces whole-milk ricotta
  2. ½ cup/2 ounces grated Parmesan
  3. 2 teaspoons kosher salt
  4. 1 teaspoon freshly ground black pepper
  5. 1 large egg
  6. ½ cup plain dry bread crumbs
  7. 1 pound ground pork

Instructions

  1. Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
  2. Shape the meat into 12 equally sized balls (about 2 ¼ inches in diameter). Arrange on a greased rimmed baking sheet.
  3. Bake until golden and cooked through, about 15 minutes. Serve warm.