Herb-Ricotta Meatballs


  • 3/4 lb ground pork
  • 3/4 lb ground turkey
  • 1/2 cup whole-milk ricotta
  • 1/3 cup minced flat-leaf parsley
  • 1/3 cup panko breadcrumbs
  • 1/2 medium onion, grated (about 1/2 cup)
  • 3 tbsp finely grated pecorino
  • 1 slice bacon, finely minced
  • 2 large cloves garlic, minced
  • 2 tbsp milk
  • 1 tbsp minced fresh thyme
  • 1 large egg, beaten
  • 2 dashes Worcestershire sauce
  • kosher salt and freshly ground black pepper
  • 1 cup olive oil
  • 2 to 3 cups homemade or jarred marinara sauce
  • small fresh basil leaves, for serving


  1. Mix ground meats, ricotta, parsley, panko, onion, pecorino, bacon, garlic, milk, thyme, egg, Worcestershire, 2 tsp salt and a few grinds of pepper in a large bowl until just combined – do not overmix.
  2. Shape into bite-sized meatballs, place on a baking sheet, cover and refrigerate 1 hour or up to 24 hours.
  3. Heat oil in a medium nonstick skillet over medium-high heat.
  4. Cook meatballs in 3 batches, turning until browned on all sides, about 6 minutes.
  5. Transfer to a large plate.
  6. Discard oil and wipe out skillet.
  7. Return meatballs to pan and add marinara sauce.
  8. Bring to a simmer, cover and cook over medium-low heat until meatballs are cooked through, about 15 minutes.
  9. Serve meatballs, warm or at room temperature, on toothpicks with basil leaves and sauce as desired.

Courtesy of Food Network 2011 Calendar


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