Preparing pork and ricotta meatballs is a culinary adventure that tantalizes taste buds and brings joy to the table. Whether you're a seasoned chef or a novice cook, crafting these delectable morsels is a rewarding experience. With the right ingredients and a touch of culinary creativity, you can transform simple components into a flavorful symphony of textures and flavors. This article will guide you through the process of creating the perfect pork and ricotta meatballs, ensuring a delightful dining experience that will leave your family and friends craving for more.
Here are our top 7 tried and tested recipes!
PORK AND RICOTTA MEATBALLS WITH TAGLIATELLE
Give it up for this crowd-pleasing creamy pasta dish! Tender pork and ricotta meatballs are cooked with crème fraîche and stirred through tagliatelle, to coat. Need more convincing? You can make this dinner in a mere 20 minutes. And we've got plenty more comforting creamy pasta recipes where that came from.
Provided by delicious. magazine
Categories Meatball recipes
Time 20h
Yield Serves 4
Number Of Ingredients 11
Steps:
- Put the ricotta, pork mince, garlic, breadcrumbs, fennel seeds, 2 tbsp of the parsley and the lemon zest in a medium mixing bowl, season well with salt and pepper, then mix with your hands until well combined. Roll into 20 equal-size meatballs, then set aside.
- Heat the olive oil in a large frying pan (use one with a lid), then fry the meatballs, turning often, for 3-4 minutes until golden all over. Add the stock, cover with the lid, then cook for another 5 minutes, shaking the pan often. Turn the heat off, then stir in the crème fraîche and season well.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions, then drain.
- Toss the pasta with the meatballs and remaining 1 tbsp chopped parsley, then serve with a scattering of extra parsley and lemon zest.
Nutrition Facts : Calories 628kcals, Fat 17.9g (8.1g saturated), Protein 42.9g, Carbohydrate 71.3g (4g sugars), Fiber 5.1g
SPAGHETTI AND MEATBALLS WITH RICOTTA
Provided by Bobby Flay
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and onions and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.
- Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined. Add the chuck and pork and gently mix together until combined. Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let the mixture sit, the more the flavor develops.
- For the fresh pasta: In a food processor, combine the flour and eggs. Pulse until it comes together as a dough. Remove and knead until smooth. Let rest for at least 30 minutes.
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high, add the tomatoes and oregano and season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
- Form the meatball mixture into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.
- Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.
- To cook the pasta, bring a large pot of water to a boil and add salt.
- Roll out the dough in portions using a pasta roller. Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment.
- Boil the pasta until al dente, 1 to 2 minutes. Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan.
- Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Dollop ricotta on top and grate lots of Parmesan over the top. Garnish with fresh basil sprigs and parsley leaves.
PORK AND RICOTTA MEATBALLS
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
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
CHEF JOHN'S RICOTTA MEATBALLS
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
- Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
- Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
- Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 75.3 mg, Fat 20.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 864.6 mg, Sugar 9.4 g
RICOTTA AND SAGE FRIED MEATBALLS
Provided by Bon Appétit Test Kitchen
Categories Pork Appetizer Fry Cocktail Party Super Bowl Kid-Friendly Ricotta Sage Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Small Plates
Yield Makes 24 meatballs
Number Of Ingredients 16
Steps:
- Line a baking sheet with parchment. Stir ricotta and 2 tablespoons oil in a medium bowl until smooth. Mix in garlic and next 5 ingredients. Add pork; gently fold until just combined.
- Scoop out scant tablespoonfuls of pork mixture. With dampened hands, roll portions between your palms into 1" balls; place on sheet. Wrap 1 sage leaf around each ball; press gently to adhere.
- Place flour, egg, and panko in 3 separate medium bowls. Working with 1 meatball at a time, dredge in flour, rolling between your hands to remove excess flour. Dip in egg; allow excess to drip back into bowl. Roll meatball in panko, pressing gently to coat. Return to sheet.
- Attach deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2". Heat over medium heat until thermometer registers 350°F. Line another baking sheet with parchment; set a wire rack inside.
- Working in batches, fry meatballs, turning often, until light golden and crisp, about 1 minute (they will finish cooking in the oven). Transfer to wire rack; let cool. DO AHEAD: Meatballs can be fried 1 month ahead. Store airtight in freezer.
- Preheat oven to 275°F. Bake meatballs in batches on wire rack in baking sheet until cooked through, about 15 minutes. Serve, or keep warm in oven for up to 45 minutes.
- Pour some warm marinara, if using, into a small bowl. Serve alongside for dipping.
PORK AND RICOTTA MEATBALLS
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
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.
MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS
Make and share this Michael Symon's Mother's Ricotta Meatballs recipe from Food.com.
Provided by zeldaz51
Categories Meatballs
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
- Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
- Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.
Tips:
- For a crispy crust, brown the meatballs in a pan before baking them in the oven.
- To keep the meatballs moist, add some bread crumbs or panko to the meatball mixture.
- For a more flavorful meatball, use a combination of different ground meats, such as pork, beef, and lamb.
- Be sure to season the meatball mixture well with salt, pepper, and other herbs and spices.
- Don't overmix the meatball mixture, as this will make the meatballs tough.
- When baking the meatballs, place them on a parchment paper-lined baking sheet to prevent them from sticking.
- Serve the meatballs with your favorite sauce, such as tomato sauce, marinara sauce, or alfredo sauce.
Conclusion:
Pork and ricotta meatballs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or party food. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect pork and ricotta meatballs every time.
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