Best 2 Pork And Ricotta Meatballs Recipes

Indulge in a culinary journey with our delectable Pork and Ricotta Meatballs, a harmonious blend of savory flavors and tender textures. Crafted with a combination of ground pork, ricotta cheese, bread crumbs, and a medley of herbs and spices, these meatballs are juicy, succulent, and bursting with umami. Accompanied by three enticing sauces – a classic tomato sauce, a creamy mushroom sauce, and a tangy lemon-herb sauce – these meatballs offer a symphony of tastes to tantalize your palate. Whether you prefer the rich and hearty tomato sauce, the earthy and savory mushroom sauce, or the refreshing brightness of the lemon-herb sauce, each complements the meatballs perfectly. Prepare to be captivated by the irresistible allure of our Pork and Ricotta Meatballs, a culinary masterpiece that will elevate your dining experience.

Here are our top 2 tried and tested recipes!

MEATBALL SALAD

Meatball Salad image

Provided by Giada De Laurentiis

Time 1h

Yield 5 servings

Number Of Ingredients 14

Ingredients

1/2 cup freshly grated Parmesan
1/2 cup ricotta
1/3 cup panko breadcrumbs
3 tablespoons whole milk, at room temperature
1 large egg, at room temperature
1/2 pound ground pork
1/2 pound sweet Italian sausage, casings removed
1/2 teaspoon kosher salt
Olive oil, for cooking
One 24-ounce jar marinara sauce
Half a 5-ounce container baby arugula (about 4 cups)
1 cup shaved Parmesan
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice

Steps:

For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine.
Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet will allow without overcrowding, working in two batches if needed. Brown the balls on all sides, rotating as needed, about 8 minutes. Remove the balls to a plate and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat.
For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl.
Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings.

PORK AND RICOTTA MEATBALLS

Pork and Ricotta Meatballs image

These pork and ricotta meatballs turn out perfectly every time. Kay Chun describes these as "all-purpose" meatballs and she's right, they go with just about anything. I usually serve them with pasta and red sauce, but these meatballs are also great with mashed potatoes, rice, grains or roasted vegetables.

Provided by Jenny Meier, Kitchen Skip blog, adapted from Kay Chun's NYT recipe

Categories meatballs

Time 38m

Number Of Ingredients 5

Ingredients

2 large eggs
1 cup/8 ounces whole-milk ricotta
3/4 cup plain dry bread crumbs (I use panko)
2 pounds ground pork
1 1/4 teaspoon salt

Steps:

Heat oven to 425 degrees.
Lightly grease two large, rimmed baking sheets or cover with parchment.
In a large bowl, whisk the eggs. Mix in the ricotta and breadcrumbs. Make sure the egg and ricotta are completely blended together.
Add the ground pork and salt. Use your hands to gently mix everything together, until the meat and the ricotta mixture are well combined.
Shape the meatballs into 24 to 30 equally sized balls.
I put mounds of ground meat on the baking sheets (12 to 15 mounds on each baking sheet, spaced at least 1 inch apart). Then I roll all of the mounds into balls at once. The mixture will be moist and sticky. Don't worry too much about making the meatballs perfectly round.
Bake 18 to 20 minutes until cooked through (165 degrees in the middle). They will remain a little bit pink on the inside.
If you want the meatballs to brown on each side, flip them over halfway through the cooking time.
The meatballs can be served immediately, or kept in the refrigerator for up to 5 days. Often, I freeze half of the meatballs for dinner later in the month.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatballs.
Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
Shape the meatballs gently. Don't pack them too tightly, or they will be dense and dry.
Brown the meatballs before simmering them. This will help to develop their flavor and prevent them from falling apart.
Use a flavorful sauce. The sauce is what will really make your meatballs shine.
Serve the meatballs hot. They are best enjoyed fresh out of the oven or off the stovetop.

Conclusion:

Pork and ricotta meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal, a party appetizer, or a special occasion feast. With so many different ways to make them, you're sure to find a recipe that you'll love. So next time you're looking for a tasty and satisfying meal, give pork and ricotta meatballs a try. You won't be disappointed!