Pork-and-Ricotta Meatballs in Tomato Sauce

5.0
(5,126)
1 Review

"Sometimes, on Mondays, when servers at A16 are announcing the specials, you can almost feel the excitement at the table when the waiters say, 'And of course, since it's Monday...we have meatballs,'" says Shelley Lindgren. Nate Appleman occasionally uses ground lamb, beef or veal, but these tender golf ball-size pork meatballs, which he bakes in a hearty tomato sauce, are the restaurant's classic version.

By Shelley Lindgren
Updated on October 19, 2015
Pork and Ricotta Meatballs in Tomato Sauce
Photo:

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle
Active Time:
30 mins
Total Time:
3 hrs
Yield:
8
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 pound sliced white bread, crusts removed and bread cut into 1/2-inch dice (4 cups)

  • 1 1/2 pounds lean ground pork

  • 3 ounces thickly sliced pancetta, minced

  • 3 large eggs, lightly beaten

  • 2/3 cup ricotta cheese (5 ounces)

  • 1/4 cup chopped flat-leaf parsley

  • 1 teaspoon dried oregano, crumbled

  • 1/2 teaspoon fennel seeds, chopped

  • 1/4 teaspoon crushed red pepper

  • Kosher salt

  • Two 28-ounce cans peeled Italian tomatoes, crushed

  • Freshly ground pepper

  • 2 tablespoons shredded basil

  • 1/2 cup freshly grated Pecorino Romano cheese

Directions

  1. 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 rounded tablespoons of the mixture for each. Transfer the meatballs to an oiled medium roasting pan.

  2. Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown. Using a spatula, loosen the meatballs from the bottom of the pan. Add the crushed tomatoes to the pan and season with salt and pepper. Lower the oven temperature to 325° and cook uncovered for about 2 hours, or until the sauce is very thick and the meatballs are very tender; turn the meatballs once or twice during cooking.

  3. Transfer the meatballs and tomato sauce to a large platter. Garnish with the basil and Pecorino and serve hot.

Make Ahead

The cooked meatballs can be refrigerated for up to 2 days. Reheat and garnish just before serving.

Suggested Pairing

These juicy meatballs are simple and delicious, words that could also easily describe many of Calabria's Cirò Rosso wines, made from the native Gaglioppo variety.

Originally appeared: April 2007

Related Articles

Slow Cooker Meatballs in Tomato Sauce
Slow Cooker Meatballs in Tomato Sauce
4 hrs 15 mins
Card Placeholder Image
Meatballs
2 hrs 40 mins
Venison Meatballs with Cumberland Sauce
Venison Meatballs
1 hr 45 mins
Meatballs in Nduja Sauce
Meatballs in 'Nduja Sauce
2 hrs 45 mins
Square Meatballs with Pomodoro Sauce
Square Meatballs with Pomodoro Sauce
Grilled Beef-and-Lamb Köfte
Grilled Beef-and-Lamb Köfte
2 hrs
Meatballs in Tomato Sauce
Meatballs
2 hrs
Card Placeholder Image
Orzo-and-Ricotta Meatballs with Marinara
45 mins
My Grandmother's Meatballs
My Grandmother's Meatballs
Gluten-Free Spaghetti and Meatballs
Gluten-Free Spaghetti and Meatballs
55 mins
Spaghetti with Veal Meatballs by Andrew Zimmern
Spaghetti with Veal Meatballs
1 hr
Turkey-Quinoa Meatballs with Tomato Sauce
Turkey-Quinoa Meatballs with Tomato Sauce
40 mins
Sesame-Ginger Chicken Meatballs
Sesame-Ginger Chicken Meatballs
30 mins
Veal Meatballs with Mustard Greens
Veal Meatballs with Mustard Greens
45 mins
Grilled Middle Eastern Meatballs
Grilled Meatballs with Mint and Za'atar
25 mins
Beef-Ricotta Meatballs with Braised Beet Greens
Beef-Ricotta Meatballs with Braised Beet Greens
1 hr 30 mins