Easy Pork (or Chicken) and Ricotta Meatballs

Yield:
8 servings

Smother with marinara or serve simply plain.

Ingredients:

  1. 1 pound ground pork or ground chicken
  2. 1/2 cup (4 ounces) whole milk ricotta cheese
  3. 1/2 cup plain panko bread crumbs
  4. 1 large egg
  5. 1/2 cup (2 ounces) grated Parmesan cheese
  6. 2 tablespoons minced garlic
  7. 1 teaspoon dried oregano
  8. 1 teaspoon black pepper
  9. 1/4 teaspoon salt
Directions:

Heat oven to 425 degrees F

In a large bowl, mix together pork (or chicken), ricotta, panko crumbs, egg, parmesan, garlic, oregano, black pepper and salt. Gently combine with your hands.

Form the mixture into 12 equally sized meatballs balls (about 2 1/4 inches in diameter). Arrange onto a parchment paper lined rimmed baking sheet.

Bake until golden brown and cooked through, about 15 minutes. Serve warm.

Helpful Tips:
Leftover meatballs freeze well and may be reheated in a 375 degree oven for about 20 minutes or until warmed through.

Recipe adapted by Webstop. Photo and food styling by Webstop


TDS 3