Reviews for Pork-and-Ricotta Meatballs in Tomato Sauce
Go back to recipeThese meatballs were moist, tender and delicious. I will probably scale back on the salt next time, but otherwise I wouldn't change a thing.
August 29, 2009
Awesome meatballs. Left out fennel and crushed red pepper. Used a lb. each of ground chuck and pork. The recipe in their cookbook included pork fat which I included in the recipe in the same proportions as the prosciutto. I also processed onion and garlic with milk until it was a puree and added that to the ricotta, Parmesan, eggs mixture. Great Balls of Flavor !!
August 24, 2009
I made it for our stock club meeting recently and everyone LOVED it. Many requested the recipe
April 16, 2009
I have made these with beef and with a combination of pork and veal. Both ways they turned out great. I thought the crushed tomatoes alone sounded a little dull (and I'm willing to bet A16 doesn't serve them that way) so I made a simple tomato sauce with onion, garlic, and herbs and baked them in that instead.
April 6, 2009
served these at a dinner meeting to raves from all. They'll be a part of our Xmas dinner!
November 4, 2008
LOVED IT
I also tried it with hot pork sausage meat, was excellent. also added chopped scallions to the tomatoes for a lil zing.
October 8, 2008
February 10, 2008
Great and easy!!
January 20, 2008
This was so easy and delicious. I used 1 can of tomato sauce and 1 can of chopped tomatoes because that's what I had. I made this recipe for 4 people and barely had any left.
November 19, 2007
October 16, 2007
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