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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Pork-and-Ricotta Meatballs in Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions