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Pork and Ricotta Meatballs in Tomato Sauce with Torn Basil and Parmesan
PORK24Ingredients
2Hours
890Calories
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Description
Let your guests make their own meatball sandwiches. Precut buns and prepare additional toppings like grated cheese, caramelized onions and peppers…
Recipe courtesy of Michael Symon on behalf of The National Pork Board.
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. ground pork (80/20*)
- 1/2 cup wheat bread (day old, diced)
- 2 oz. whole milk
- 1/2 cup ricotta cheese
- 1 clove garlic (minced)
- 1 shallot (minced)
- 2 Tbsp. parsley leaves (if desired, optional)
- 1 lemon (zest)
- 1/2 tsp. coriander (if desired, optional)
- 1/4 tsp. canela
- 1 tsp. kosher salt
- 2 Tbsp. olive oil
- 1/2 cup basil leaves
- 1/4 cup Parmesan cheese (grated)
- 1/4 cup olive oil
- 1 Spanish onion (large, finely diced, 1 cup)
- 6 cloves garlic (sliced)
- 1 1/2 tsp. kosher salt (or more to taste)
- 56 oz. San Marzano tomatoes (2 cans, with their juice)
- 1 cup dry white wine
- 1 bay leaf
- 1 Tbsp. fresh oregano leaves (or 1 tsp dried oregano)
- 1/4 tsp. black pepper
- 1 Tbsp. crushed red pepper flakes (optional)
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Directions
- Meatballs: Soak the bread in the milk in a medium-size bowl.
- In a separate bowl, mix the pork with all remaining meatball ingredients (ricotta cheese, minced garlic, minced shallot, parsley leaves, lemon zest, coriander, cinnamon, kosher salt, basil leaves, Parmesan cheese).
- After the bread has thoroughly soaked up the milk, remove it from the bowl and ring out the remaining liquid.
NutritionView More
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890Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories890Calories from Fat570 |
% DAILY VALUE |
Total Fat63g97% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol145mg48% |
Sodium1770mg74% |
Potassium1790mg51% |
Protein41g |
Calories from Fat570 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber7g28% |
Sugars15g |
Vitamin A100% |
Vitamin C140% |
Calcium30% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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