Ricotta and Pork Meatballs with Pancetta and Fennel
These Ricotta and Pork Meatballs offer a delicious twist on the traditional meatball, using ricotta cheese for a smoother texture. With the addition of pancetta, fennel seeds, and crushed red pepper, these meatballs bring a rich and flavorful Italian taste to your table.
Equipment
- Well-oiled baking dish
- spatula
- Measuring cups
- Mixing spoon
Ingredients
- ½ pound of sliced white bread crusts removed and cut into ½-inch pieces
- 1 ½ pounds of lean ground pork
- 3 ounces of thickly sliced pancetta minced
- 3 large eggs lightly beaten
- ⅔ cup ricotta cheese 5 ounces
- ¼ cup of parsley chopped
- 1 teaspoon of dried oregano
- ½ teaspoon of chopped fennel seeds
- ¼ teaspoon of crushed red pepper
- Kosher salt to taste
- 2 cans of peeled Italian tomatoes 28 ounces each
- Freshly ground pepper to taste
- 2 tablespoons of shredded basil
- ½ cup of freshly grated Pecorino Romano cheese
Instructions
- Preheat the oven to 400°F (204°C).
- In a food processor, pulse the sliced bread until coarse crumbs form.
- In a large mixing bowl, combine the bread crumbs, ground pork, minced pancetta, lightly beaten eggs, ricotta cheese, chopped parsley, dried oregano, chopped fennel seeds, crushed red pepper, and 1 ½ teaspoons of Kosher salt.
- Mix thoroughly until all ingredients are well incorporated.
- Shape the mixture into approximately 24 meatballs, using about 3 tablespoons of meat per ball.
- Place the meatballs in a well-oiled baking dish, ensuring they are evenly spaced.
- Roast the meatballs in the preheated oven for about 30 minutes, or until they begin to brown.
- Using a spatula, carefully loosen the meatballs from the bottom of the pan.
- Add the peeled Italian tomatoes (crushed by hand or with a spoon) to the baking dish, and season with additional salt and freshly ground pepper to taste.
- Lower the oven temperature to 325°F (163°C) and continue cooking the meatballs for about 2 hours, or until the sauce becomes very thick and the meatballs are tender.
- Turn the meatballs once or twice during cooking to ensure even cooking.
- Transfer the meatballs to a serving plate, and garnish with shredded basil and freshly grated Pecorino Romano cheese before serving.
- Enjoy!
Notes / Tips / Wine Advice:
Pair with a medium-bodied red wine like Chianti or Sangiovese to complement the rich flavors of the meatballs and tomato sauce.
Nutritional Information
Calories: 480 kcal | Carbohydrates: 15 g | Protein: 28 g | Fat: 34 g | Fiber: 2 g | Sugar: 5 g | Salt: 900 mg
