Ricotta And Pork Meatballs Recipes

PORK AND RICOTTA MEATBALLS

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.

PORK AND RICOTTA MEATBALLS

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.

CHEF JOHN'S RICOTTA MEATBALLS

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.

DELICIOUS BEEF & PORK MEATBALLS

Steps:

• 1. Combine the ground beef, pork, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes grated onion, garlic, and fennel in a large mixing bowl. Chef's Note: For the mixing, use the best tools a chef has... your hands. Mix with your hands until all the ingredients have been fully combined. Prep Tip: For the onions, use the large holes on a basic grater, and then use a few paper towels to squeeze out the extra water from the grated onion before adding to the mixture.
• 2. Grab a piece of the mixture, and roll into a round, golfball size meatball. Chef's Note: If you're like me and you measure EVERYTHING... then you are looking at about 2 ounces (55 grams) of mixture. Prep Tip: While I'm making the meatballs, I have a baking sheet covered with a piece of parchment paper, and I lay them on the parchment, and then move to the next. Tool Tip: If you have a #20 size ice cream scoop, it makes a perfect meatball.
• 3. Place a rack in the middle position of your oven, and then preheat to 430f (220c).
• 4. In a large baking dish, drizzle the 2 Tablespoons of olive oil, and evenly distribute with your fingers, then place the meatballs in neat rows until they are almost touching. Note: Since the recipe produces about 2 dozen meatballs, you may need to cook these in batches.
• 5. Chef's Note: Cooking these in a baking dish is excellent; however, I found an old unused Ebelskiver pan in the storage room of our restaurant, and I had an idea. I used the rounded depressions of the pan to place the meatballs, and then cook them in the oven, in the pan. That way they come out perfectly round. One other thing: If you use this type of non-stick pan, you won't need the 2 Tablespoons of olive oil. Cooking Tip: When that pan comes out of the oven, that handle will be very hot. A trick I use, so that I don't accidentally grab that hot handle is to drape a tea towel over the handle... that way I know that it's hot. I've burned my hand more than once, before I was showed that simple trick.
• 6. Roast for about thirty minutes, or until the meatballs are firm and cooked through. An instant-read thermometer inserted into the center should read 165f (74c).
• 7. Serving Suggestion: At the restaurant we used a white oval baking dish, added a good tomato sauce, placed three meatballs in a row, and then covered with a bit of mozzarella. Back in a 450f (230c) oven for about 12 minutes or until the cheese is bubbly and brown in places... then serve... heaven. Of course these meatballs go great with a bit of pasta and sauce, and a sprinkling of parmesan on top. Additional Serving Suggestion: If you cut the size in half, and add a good chili sauce they make brilliant appetizers for your guests to nosh on, before the big event. Note: I do have an excellent recipe for some tomato sauce, and another for some homemade pasta... both from Aunt Josephine. When I get a chance, I'll post them; however, I'll just bet there are some brilliant sauce and pasta recipes right here on this very site. Keep the faith, and keep cooking.

PORK AND RICOTTA MEATBALLS WITH TAGLIATELLE

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.

PORK AND RICOTTA MEATBALLS WITH PARMESAN BROTH

Steps:

• Start water boiling in a large pot for egg noodles.
• In a large bowl, stir together the ricotta and 1/4 cup of grated Parmigiano. Add the egg, breadcrumbs, nutmeg, salt, pepper and water. Add the pork and stir to combine well. Form into 15-18 approx. two-inch diameter meatballs.
• In a large pot (preferably non-stick), heat the olive oil over medium heat. Add the meatballs and cook the bottom until well browned. Using a spoon, gently flip the meatballs over and brown that side well. Again, using a spoon, flip the meatballs on their sides and brown all sides to seal the meatball well. Pour in the broth and add the the piece of cheese. Reduce heat to medium low and simmer the broth very gently, stirring once or twice (so the Parmesan doesn't stick to the bottom of the pan), until the meatballs are cooked through and the broth is slightly reduced, about 15 minutes. Stir in the thawed peas and spinach. Taste, then season with salt and pepper to taste. Simmer until the peas are warmed through.
• Meanwhile, cook egg noodles in boiling water per the package directions. Drain and keep warm.
• Place some warm cooked egg noodles in the bottom of shallow bowls. Spoon the meatballs and broth over the egg noodles. Garnish with additional grated Parmigiano and serve.

ITALIAN-STYLE BEEF & PORK MEATBALLS

Steps:

• Position racks in upper and lower thirds of oven; preheat to 450°F. Line 2 large rimmed baking sheets with foil and coat with cooking spray.
• Combine eggs, onion, panko, parsley, Parmesan, garlic, Italian seasoning, salt and pepper in a large bowl. Add beef and pork. Mix gently with your hands until just combined (do not overmix). Using a generous 2 tablespoons each, shape into 48 meatballs. Place 1 inch apart on the prepared baking sheets.
• Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.

GROUND TURKEY-RICOTTA MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix turkey, ricotta cheese, bread crumbs, basil, egg, salt, and pepper together in a bowl until just combined.
• Scoop mixture using a 1-ounce measure onto the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip meatballs and bake until browned and no longer pink in the centers, about 5 minutes more.

RICOTTA AND PORK MEATBALLS

Steps:

• Preheat the oven to 400°. In a food processor, pulse the bread to make coarse crumbs. There should be about 6 cups. Transfer half the crumbs to a large bowl and add the pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, fennel pollen, pepper and, salt. Mix together by hand being careful not to over work the mix. Shape into 2"meatballs, using a cookie dough spoon. Transfer the meatballs to an oiled or parchment papered rimmed cookie sheet. There should be approximately 30 meatballs. Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown. Gently loosen meatballs and transfer them to (2 )10 x 14 casserole pans Process the two cans of tomatoes and can of tomato puree together with a little salt and pepper and pour over meatballs. Lower the oven temperature to 300° and cook uncovered for about 1 1/2 hours . You can do this ahead of time. 30 minutes prior to serving, preheat or turn up oven to 350 degrees. Heat the olive oil in a small sauté pan. Add garlic and chili flakes until garlic just starts to color. Take off heat and carefully slip basil into pan. Let cool 5 minutes. Mix the remaining breadcrumbs with the oil mixture together. Add the cheese and a few twists of fresh pepper. Sprinkle over meatballs and bake for 30 minutes.