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Pork and Ricotta Cheese Meatballs
Ground pork and ricotta cheese meatballs simmered in a homemade tomato sauce.
servings: 4
total time: 1 hour 10 minutes
recipe by: Frankie
Ingredients
- THE MEATBALLS:
- 1/2 cup all-purpose flour
- 1 pound ground pork
- 1/2 cup whole milk ricotta
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/2 cup dry breadcrumbs
- 2 TBSP olive oil
- THE SAUCE:
- 2 garlic cloves, peeled and minced
- 28-ounce can crushed tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp dried oregano
Directions
- Spread the flour out in a shallow dish and set aside.
- Add the remaining meatball ingredients EXCEPT the oil in a large mixing bowl with your hands until well combined.
- Roll the pork mixture into balls a little over 1-inch in diameter then roll the meatballs in the flour to coat. Set meatballs on a baking sheet at least 1-inch apart and refrigerate for 30 minutes.
- Heat the oil in a dutch oven over medium heat until hot. Working with a few at a time sear the meatballs in the hot oil until well browned all around. Transfer seared meatballs to a plate and set aside.
- MAKE THE SAUCE: Keep any oil from the meatballs in the dutch oven and reduce the heat to low. Add the garlic and stir until fragrant, about 5 seconds. Carefully pour in the tomatoes (watch out for splatters) and stir to combine. Stir in the salt, pepper, and oregano and simmer over low heat for about 5 minutes. Taste the sauce and season with salt & pepper if necessary.
- Carefully drop the meatballs into the sauce and increase the heat to medium-low. Place a lid on the dutch oven and simmer the meatballs in the sauce without disturbing them for 10 minutes.
- Take the lid off the dutch oven and gently stir the meatballs. Continue to simmer, uncovered, until meatballs are cooked through, about 15 more minutes.
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