Pork and Ricotta Meatballs
Recipe: https://recipestripper.com/recipes/fb9b1fb3-c482-423e-bc01-09c0264c9a4b
Original source: https://cooking.nytimes.com/recipes/1019765-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.
Yield: 4 servings
Total time: PT20M

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