Ricotta and Pork Meatballs
These pork meatballs are especially unique because they switch up
the traditional cheeses and use ricotta cheese. It still has an Italian
flavor, but a slightly smoother texture.
Ingrediënten
- ½ pound of sliced white bread crusts removed and cut into ½ pieces
- 1 ½ pounds of lean ground pork
- 3 ounces of thickly sliced pancetta minced
- 3 large lightly beaten eggs
- ⅔ cup ricotta cheese 5 ounces
- ¼ cup of parsley
- 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
Instructies
- Preheat oven to 400° F.
- Pulse the bread to coarse crumbs in a food processor.
- Combine the crumbs, pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, red pepper, and 1 ½ teaspoons of Kosher salt in a large mixing bowl.
- Mix well.
- Shape the mixture into approximately 24 meatballs.
- Use about 3 tablespoons of meat per ball.
- Put the meatballs in well-oiled baking dish.
- Roast the meatballs in the oven for about 30 minutes.
- The meatballs should be just beginning to brown.
- Use a spatula to loosen the meatballs from the bottom of the pan.
- Add the crushed tomatoes to the pan.
- Season with salt and pepper.
- Lower the oven to 325° F and cook the meatballs for about 2 hours.
- The sauce should be very thick and meatballs should be tender.
- Be sure to turn the meatballs once or twice while cooking.
- Transfer the meatballs to a serving plate.
- Garnish with basil and Pecorino before serving.
