Italian-Style Pork And Ricotta Meatballs with A Simple Tomato Sauce

When it comes to crafting the perfect meatball, the blend of ingredients can make all the difference.

Pork and ricotta meatballs offer a delightful twist on a classic favorite, like these Homemade Italian Style Meatballs, bringing together the rich flavors of pork and the creamy texture of ricotta cheese.

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This combination not only enhances the taste but also adds a level of tenderness that is unrivaled.

The Perfect Pairing

Known for its savory and slightly sweet flavor, pork serves as a versatile base for meatballs. It absorbs spices and seasonings beautifully, making it an excellent choice for those who enjoy a robust taste.

A soft, creamy cheese lightens up the meatballs, providing a moist and tender texture. Ricotta’s subtle flavor complements the pork without overpowering it, creating a harmonious balance.

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Versatility and Serving Suggestions

Pork and Ricotta Meatballs are incredibly versatile. They can be the star of a main dish when paired with pasta, nestled in a warm sub roll or pita bread like these Greek Chicken Meatball Gyros, for a satisfying sandwich, or enjoyed as a standalone appetizer.

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These meatballs are a testament to how simple ingredients can come together to create something truly special.

Whether you’re hosting a dinner party or preparing a cozy family meal, these meatballs are sure to impress with their rich flavor and tender texture.

This dish, Pork and Ricotta Meatballs is a culinary delight that combines the best of both worlds.

The rich taste of pork and the creamy texture of ricotta create a perfect harmony, making these meatballs a must-try for any food enthusiast.

Whether served as a hearty main course or a delightful appetizer, they are sure to elevate your dining experience.

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Italian-Style Pork And Ricotta Meatballs with A Simple Tomato Sauce

Meatballs

4 slices hearty sandwich bread (white or whole wheat) crusts removed, torn into small pieces

8 ounces (1 cup) whole-milk ricotta cheese

2 pounds ground pork

1/2 cup Parmesan cheese, grated, plus extra for serving

1/2 cup fresh parsley, chopped

2 large eggs

2 shallots, minced

4 garlic cloves, minced

1 tablespoon salt

1 1/2 teaspoons black pepper

1 teaspoon lemon zest, grated

Sauce

1/4 cup extra-virgin olive oil

10 garlic cloves, smashed, peeled

1 teaspoon Aleppo pepper

2 (28-ounce) cans crushed tomatoes

Salt and black pepper, to taste

2 tablespoons fresh basil, chopped

For The Meatballs

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet and spray evenly with vegetable oil spray.

Combine bread and ricotta in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

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Add pork, Parmesan, parsley, eggs, shallots, garlic, salt, pepper, and lemon zest to bread mixture and mix with your hands until thoroughly combined. Divide meat mixture into 24 portions (about ¼ cup each) and place on platter.

Roll portions between your wet hands to form meatballs and evenly space on prepared wire rack. Roast meatballs until browned, 30 to 35 minutes, rotating sheet halfway through roasting. Remove from oven and reduce oven temperature to 300 degrees.

For The Sauce

Meanwhile, combine oil and garlic in Dutch oven set over low heat and cook until garlic is soft and golden on all sides, 12 to 14 minutes, stirring occasionally. Add pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and 1 teaspoon salt.

Cover, with lid slightly ajar, and bring to simmer over medium-high heat. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 30 minutes. Season with salt and pepper to taste.

Nestle meatballs into sauce, cover, and transfer pot to oven. Bake until meatballs are tender and sauce has thickened, about 30 minutes.

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Transfer meatballs and sauce to serving platter. Sprinkle with basil and serve, passing extra Parmesan separately.

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Try These Meatball Favorites

• Apricot Cardamom Pork Meatballs 
• Tsukune – Japanese-Style Chicken Meatballs
• Chinese-Style Meatballs With Noodles And Bang Bang Sauce

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