Pork-and-Ricotta Meatballs in Tomato Sauce Recipe

Name: Pork-and-Ricotta Meatballs in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sliced white bread, crusts removed and bread cut into 1/2-inch dice (4 cups); 1 1/2 pounds lean ground pork; 3 ounces thickly sliced pancetta, minced; 3 large eggs, lightly beaten; 2/3 cup ricotta cheese (5 ounces); 1/4 cup chopped flat-leaf parsley; 1 teaspoon dried oregano, crumbled; 1/2 teaspoon fennel seeds, chopped; 1/4 teaspoon crushed red pepper; Kosher salt; Two 28-ounce cans peeled Italian tomatoes, crushed; Freshly ground pepper; 2 tablespoons shredded basil; 1/2 cup freshly grated Pecorino Romano cheese

Servings: persons

1/2 pound sliced white bread, crusts removed and bread cut into 1/2-inch dice (4 cups)
1 1/2 pounds lean ground pork
3 ounces thickly sliced pancetta, minced
3 large eggs, lightly beaten
2/3 cup ricotta cheese (5 ounces)
1/4 cup chopped flat-leaf parsley
1 teaspoon dried oregano, crumbled
1/2 teaspoon fennel seeds, chopped
1/4 teaspoon crushed red pepper
Kosher salt
Two 28-ounce cans peeled Italian tomatoes, crushed
Freshly ground pepper
2 tablespoons shredded basil
1/2 cup freshly grated Pecorino Romano cheese

1
Preheat the oven to 400.
2
In a food processor, pulse the bread to coarse crumbs.
3
Transfer the crumbs to a large bowl and add the pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, crushed red pepper and 1 1/2 teaspoons of kosher salt.
4
Mix well.
5
Shape into 24 meatballs, using about 3 rounded tablespoons of the mixture for each.
6
Transfer the meatballs to an oiled medium roasting pan.
7
Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown.
8
Using a spatula, loosen the meatballs from the bottom of the pan.
9
Add the crushed tomatoes to the pan and season with salt and pepper.
10
Lower the oven temperature to 325 and cook uncovered for about 2 hours, or until the sauce is very thick and the meatballs are very tender; turn the meatballs once or twice during cooking.
11
Transfer the meatballs and tomato sauce to a large platter.
12
Garnish with the basil and Pecorino and serve hot.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/2 pound sliced white bread, crusts removed and bread cut into 1/2-inch dice (4 cups), 1 1/2 pounds lean ground pork, 3 ounces thickly sliced pancetta, minced, 3 large eggs, lightly beaten, and more.

Yes, Pork-and-Ricotta Meatballs in Tomato Sauce falls under the Meat & Poultry 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.

Pork-and-Ricotta Meatballs in Tomato Sauce

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