Food Pavilion Recipes
https://www.foodpavilion.com/Recipes/Detail/2120/Easy_Pork_(or_Chicken)_and_Ricotta_Meatballs
Easy Pork (or Chicken) and Ricotta Meatballs
Smother with marinara or serve simply plain.
Yield: 8 servings
Ingredients
| 1 |
pound |
ground pork or ground chicken
|
|
|
| 1/2 |
cup |
(4 ounces) whole milk ricotta cheese
|
|
|
| 1/2 |
cup |
plain panko bread crumbs
|
|
|
| 1 |
|
large egg
|
|
|
| 1/2 |
cup |
(2 ounces) grated Parmesan cheese
|
|
|
| 2 |
tablespoons |
minced garlic
|
|
|
| 1 |
teaspoon |
dried oregano
|
|
|
| 1 |
teaspoon |
black pepper
|
|
|
| 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
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://www.foodpavilion.com/Recipes/Detail/2120/Easy_Pork_(or_Chicken)_and_Ricotta_Meatballs