Pork-and-Ricotta Meatballs in Tomato Sauce

Ingredients

  • 1 1/2 pounds lean ground pork
  • ¼ cup chopped flat-leaf parsley
  • ½ cup freshly grated Pecorino Romano cheese
  • ½ teaspoon fennel seeds
  • 2 28-ounce cans peeled Italian tomatoes
  • 3 large eggs
  • Kosher salt
  • + 7 more ingredients
    • ½ pound sliced white bread
    • Freshly ground pepper
    • ¼ teaspoon crushed red pepper
    • 2 tablespoons shredded basil
    • 2/3 cup ricotta cheese
    • 1 teaspoon dried oregano
    • 3 ounces thickly sliced pancetta

Preheat the oven to 400°. In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a large bowl and add the pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, crushed red pepper and 1 1/2 teaspoons of kosher salt. Mix well. Shape into 24 meatballs, using about 3 r...

View full recipe at Food & Wine

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