Adding ricotta to meatballs keeps them super tender and moist. To make a warming soup, simmer these meatballs in chicken broth.
Slideshow:More Meatball Recipes
1/3 cup panko
1/4 cup whole milk
1 pound ground pork
4 ounces fresh ricotta
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 large egg
1 1/2 teaspoons kosher salt
1/2 teaspoon finely grated garlic
1 teaspoon crushed red pepper
1 teaspoon black pepper
Canola oil, for brushing
Chopped parsley, for garnish
How to Make It
Preheat the oven to 425°. Line a baking sheet with parchment paper.
In a large bowl, mix the panko with the milk and let stand for 5 minutes. Add all of the remaining ingredients except the oil. Gently mix until well combined. Form into 24 meatballs and arrange them on the prepared baking sheet.
Brush the meatballs with oil and bake for 10 minutes, until golden and cooked through. Transfer to a serving platter, garnish with parsley and serve.
The meatballs can be prepared through Step 2, covered and refrigerated overnight.
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