Pork And Ricotta Meatballs In Parmesan Broth Food

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PORK AND RICOTTA MEATBALLS



Pork and Ricotta Meatballs image

Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs.

Provided by Kay Chun

Categories     lunch, weekday, meatballs, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/2 cup/4 ounces whole-milk ricotta
1/2 cup/2 ounces grated Parmesan
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large egg
1/2 cup plain dry bread crumbs
1 pound ground pork

Steps:

  • Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
  • Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
  • Bake until golden and cooked through, about 15 minutes. Serve warm.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams

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