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Ricotta Meatballs | Giangi’s Kitchen

Ricotta Meatballs

Ricotta Meatballs

10 mins prepServes 4

A super easy and so flavorful recipe. Tender meatballs baked to perfection and served with a light tomato sauce. A must-try!

4 servings

What you need

olive oil

2 tbsp olive oil

garlic clove

2 garlic clove, peeled and end removed

italian tomatoes

28 oz italian tomatoes, crushed or pureed

salt

pepper

ground pork

1 lb ground pork

skim milk ricotta

¾ cup skim milk ricotta

parmigiano reggiano cheese

½ cup parmigiano reggiano cheese, fine grated

bread crumbs

½ cup bread crumbs

egg

parsley

2 tbsp parsley, finely chopped

worcestershire sauce

1 worcestershire sauce, Dash (optional)

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Instructions

Preparing The Tomato Sauce
2 In a saucepan over medium high heat, add the olive oil and the garlic. As soon as the garlic is golden, remove and discard.
3 Add the tomatoes, salt and pepper and cook over medium low heat for about 25-30 minutes.
Preparing The Meatballs
6 Preheat the oven to 375F.
7 Mix all the ingredients by hand or in the KitchenAid mixer with the paddle. Roll out 12 meatballs.&nbsp;
8 Place them on greased baking sheet and bake for about 20 minutes or golden brown.
9 Can be served alongside any pasta of choice. Cook pasta according to manufacturer directions. Mix the meatballs with the tomato sauce and pasta. Serve hot with freshly grated Parmiggiano cheese over it.

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