Print Recipe

Ricotta Meatballs

Course Pasta, Pork
Cuisine American
Keyword meatballs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories 433 kcal

Ingredients

For The Tomato Sauce:

  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 2 garlic cloves 2 garlic cloves, peeled and end removed
  • 28 ounces San Marzono tomaotes 1 28-ounces San Marzano Tomatoes (crushed or pureed)
  • Salt Salt
  • Pepper Pepper

For The Meatballs

  • 1 pound ground pork 1 pound ground pork
  • .75 cup whole milk ricotta 3/4 cup whole milk ricotta
  • .50 cup Parmiggiano cheese 1/2 cup fine grated Parmiggiano Cheese
  • .50 cup bread crumbs 1/2 cup bread crumbs
  • 1 egg 1 large egg
  • 2 tablespoons parsley 2 heaping tablespoons finely chopped parsley
  • Worcestershire Sauce Dash of Worcestershire Sauce (optional)
  • Salt Salt
  • 1 teaspoon pepper 1 teaspoon pepper
US - Metric

Instructions

Preparing The Tomato Sauce

  1. In a saucepan over medium high heat, add the olive oil and the garlic. As soon as the garlic is golden, remove and discard.

  2. Add the tomatoes, salt and pepper and cook over medium low heat for about 25-30 minutes.

Preparing The Meatballs

  1. Preheat the oven at 375

  2. Mix all the ingredients by hand or in the KitchenAid mixer with the paddle. Roll out 12 meatballs. 

  3. Place them on greased baking sheet and bake for about 20 minutes or golden brown.

  4. Can be served alongside any pasta of choice. Cook pasta according to manufacturer directions. Mix the meatballs with the tomato sauce and pasta. Serve hot with freshly grated Parmiggiano cheese over it.

Nutrition Facts
Ricotta Meatballs
Amount Per Serving
Calories 433 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 10g63%
Cholesterol 122mg41%
Sodium 179mg8%
Potassium 378mg11%
Carbohydrates 10g3%
Protein 22g44%
Vitamin A 230IU5%
Vitamin C 4mg5%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.