Baked Pasta & Porchetta Meatballs Recipe

Name: Baked Pasta & Porchetta Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the porchetta meatballs; 2 pounds ground pork; 1 1/2 cups whole-milk ricotta; 3 garlic cloves, minced; 2 teaspoons finely grated orange zest (from 1 large or 2 small oranges); 2 teaspoons fennel seed, lightly crushed or chopped; 1 tablespoon finely chopped rosemary; 1/2 cup finely chopped parsley; 1/2 cup freshly grated Parmesan cheese; 2 teaspoons kosher salt; Freshly ground black pepper; 2 tablespoons olive oil, plus more for greasing pan; For rest of dish; 2 28-ounce cans whole tomatoes; 8 tablespoons butter; 1 medium fennel bulb, trimmed and sliced lengthwise into six to eight pieces; Kosher salt, to taste; 1 pound pasta, such as penne or medium shells; 1 1/2 cups whole-milk ricotta; 1 1/2 cups cubed or shredded mozzarella; Freshly grated Parmesan cheese, for serving

Servings: persons

For the porchetta meatballs
2 pounds ground pork
1 1/2 cups whole-milk ricotta
3 garlic cloves, minced
2 teaspoons finely grated orange zest (from 1 large or 2 small oranges)
2 teaspoons fennel seed, lightly crushed or chopped
1 tablespoon finely chopped rosemary
1/2 cup finely chopped parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons olive oil, plus more for greasing pan
For rest of dish
2 28-ounce cans whole tomatoes
8 tablespoons butter
1 medium fennel bulb, trimmed and sliced lengthwise into six to eight pieces
Kosher salt, to taste
1 pound pasta, such as penne or medium shells
1 1/2 cups whole-milk ricotta
1 1/2 cups cubed or shredded mozzarella
Freshly grated Parmesan cheese, for serving

1
In a large bowl, combine pork, ricotta, garlic, orange zest, rosemary, parsley, Parmesan, salt, and a few grinds of black pepper. Mix together with your hands until well combined.
2
Line a large sheet pan with foil and, using your hands, rub olive oil over the entire surface.
3
Heat broiler and place top oven rack below heat source.
4
Shape pork mixture into small meatballs, about 2 tablespoons each or 1 1/2-inches wide, and place them on the foil-lined sheet pan. It's fine if they're close together or touching. Drizzle the meatballs with 2 tablespoons of olive oil. Broil meatballs about 8 to 10 minutes, flipping them once, until they're browned on both sides and cooked through. Remove from oven; cover with foil to keep warm.
5
Put whole tomatoes in a saucepan (tip: use kitchen shears to cut the tomatoes into small pieces once they're in the pan) and add the butter, fennel, and a few pinches of salt, and cook uncovered at a very slow, steady simmer for about 45 minutes to 1 hour, or until it is thickened to your liking, stirring from time and time.
6
Taste and correct for salt. Before using, either remove the fennel and save for another use, or remove, finely chop it, and return it to the sauce.
7
Meanwhile, heat oven to 400u00b0 F. Cook pasta until al dente (according to package directions) in a large pot of salted water. Drain (do not rinse) and add the pasta to the sauce, mixing well to combine. Gently fold in meatballs and mozzarella.
8
Transfer pasta and meatballs to a baking dish; distribute in an even layer. Add spoonfuls of the ricotta evenly over the pasta, pressing the mounds down into the sauce a bit. Bake for about 25 minutes, until the cheese is bubbly and the pasta is lightly browned on top.

1908

kcal

Calories

115

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the porchetta meatballs, 2 pounds ground pork, 1 1/2 cups whole-milk ricotta, 3 garlic cloves, minced, and more.

Yes, Baked Pasta & Porchetta Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Pasta & Porchetta Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions