Pork and Ricotta Meatballs

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Even defrosted and reheated, these meatballs are airy and afloat of flavor. Use them atop pasta (with basil leaves and food arsenic garnishes) oregon successful agelong rolls, with a condiment oregon slaw.

Place the meatballs connected a parchment-paper-lined baking sheet. Freeze until firm, past transportation the meatballs to a freezer-safe resealable integrative nutrient retention bag. Freeze for up to 3 months. Defrost successful the refrigerator during the day, past reheat connected a baking expanse (tops brushed with a small olive oil) successful a 325-degree oven until thoroughly heated through.

Ingredients

measuring cup

Servings: 4-5 Makes 12 to 15 meatballs

1/2 cupful day-old bread, cubed
1/4 cupful full milk
1 1/2 pounds crushed pork (20 percent fat)
1/2 cupful whole-milk ricotta cheese
1 clove garlic, minced
1 mean shallot, minced
2 tablespoons chopped flat-leaf parsley
Finely grated zest of 1 citrus (1 to 2 teaspoons)
1/2 spoon crushed coriander
1/2 spoon crushed cinnamon
1 spoon kosher salt
2 tablespoons olive oil
1/2 cupful torn basil leaves, for garnish
1/4 cupful freshly grated Parmigiano-Reggiano cheese, for garnish

Nutritional Facts

Per serving (based connected 5)

Calories
510
Fat
38 g
Saturated Fat
13 g
Carbohydrates
3 g
Sodium
530 mg
Cholesterol
145 mg
Protein
40 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Michael Symon's "Carnivore: 120 Recipes for Meat Lovers," by Michael Symon with Douglas Trattner (Clarkson Potter, 2012).

Tested by Bonnie S. Benwick.

Published November 6, 2012

Updated March 14, 2026