Super Easy Recipe For Ricotta And Pork Meatballs

Over the years, I have tried and tried to make a great meatball, but they were either too dense or too loose and fell apart. Some attempts lacked flavor. But after some tweaking, I finally have the perfect meatball recipe. Give this super-easy ricotta and pork meatball recipe a try!

The main ingredients of pork and ricotta make these Italian-style pork meatballs special. In the past, I used ground beef recipes for meatballs and found them to be dry and too dense. But the ricotta in this recipe keeps the texture tender and moist. Pork also plays a role in the moistness of the meatballs. The simple ingredients are also what make these so perfect and super easy to make. Rest assured, even if you’re a beginner in the kitchen, you can master this recipe with ease.

What You Need For The Ricotta And Pork Meatballs

• Ricotta: Find freshly made whole-milk ricotta cheese.
• Pork: You will need about 1 lb of lean ground pork. 
• Parmesan Cheese: Freshly grated is best.
• Bread Crumbs: I use dried plain breadcrumbs, but you could make your own.
• Large Egg: Be sure to slightly beat the egg before adding to the meat mixture.

Step-By-Step How To Guide

• Step 1: Preheat the oven to 425° F. Prepare a rimmed baking sheet; I like using aluminum foil or parchment paper, but you could bake directly on a pan using cooking spray.
• Step 2: Add all of the ingredients, plus salt and black pepper, to a large bowl and gently mix with your hands. Do not overwork the meatball mixture; doing so will make it too dense and hard. 
• Step 3: Now, it’s time to shape the meatballs. Divide the meat mixture into 10-12 equal portions. If you prefer larger or smaller meatballs, adjust the portion size accordingly. Gently roll each portion into a ball about 2 inches in diameter. Arrange the meatballs on the prepared baking sheet, leaving some space between them for even cooking.
• Step 4: Bake until golden brown and cooked through. This will take around 20 minutes.
• Step 5: After removing them from the oven, you can serve them immediately or place them into a homemade tomato sauce and simmer over medium heat until ready to serve. 

Tips For Success

• Tip 1: Don’t overwork the meat mixture, either when combining or shaping; this usually results in a dense, hard meatball.
• Tip 2: This recipe is easy to scale up or down; the measurements are not crucial.
• Tip 3: Make a double batch. Leftover meatballs store well. You can keep them in an airtight container in the refrigerator for several days. They also freeze well; drop servings into freezer bags or a freezer-safe container. To reheat the frozen meatballs, simply bake them in the oven at 350° for about 15 minutes or place them in a tomato sauce and simmer until warm. Leftovers make a quick weeknight dinner.
• Tip 4: You could easily substitute ground chicken or ground turkey for the pork. It will impact the flavor slightly, but you will still have tender meatballs.
• Tip 5: You could easily add fresh herbs or Italian herb seasoning to the mixture or even fresh garlic or garlic powder if you want. 

These super easy ricotta and pork meatballs are a game-changer for any home cook striving to master the perfect meatball. The combination of ricotta and pork ensures a tender, moist texture that sets them apart from the typical dense and dry alternatives. With simple ingredients and straightforward steps, this recipe not only delivers delicious results but also proves to be versatile and forgiving. Whether serving them straight from the oven or simmered in a rich tomato sauce, these meatballs will surely become a staple in your kitchen. Give them a try the next time you are looking for flavorful meatballs.