Ricotta and Pork Meatballs
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.
