Ground pork is an incredibly versatile ingredient and we’re happy to share with you a recipe for ground pork meatballs that is fabulous. This recipe comes from Alison Roman at NYT Cooking.
One Pot Pork Meatballs
2 large eggs
1/3 cup finely chopped parsley (we used 1/4 cup dried parsley)
1/4 cup dry bread crumbs
1/3 cup whole milk ricotta
4 cloves garlic, finely chopped
1/3 cup Parmesan or pecorino
1 tsp kosher salt
1/2 tsp crushed red pepper
1 pound ground pork
Ground black pepper
2 Tbsp olive oil
1 medium onion, finely chopped
1 28-oz can of crushed tomatoes
DIRECTIONS
1. Combine the eggs, parsley, ricotta, Parmesan, bread crumbs, 2 of the chopped garlic cloves, salt, and red pepper flakes. Mix well and let sit for a few minutes.
2. Add the ground pork and season with black pepper. Using your hands, gently mix well to evenly incorporate bread crumb mixture into the meat.
3. Form the mixture into rounds, slightly larger than a golf ball. Don’t pack them too tightly, but just so they barely hold together.
4. Heat oil in a large Dutch oven over medium heat. Add the meat balls in batches and brown them on all sides, turning periodically, about 6 to 8 minutes per batch.
5. Transfer meatballs to a large plate and set aside. Drain all but 2 Tbsp of fat from the pot.
6. Return pot to medium heat and add onion and remaining garlic. Season with salt and pepper, then cook until onion is softened and translucent, about 5 to 8 minutes.
7. Add tomatoes. Add enough water to the pot to thin the sauce without making it overly watery. Season with salt and pepper. Simmer for about 10 minutes.
8. Return meatballs to the pot, nestling them into the sauce. Cover, reduce heat to low and let simmer for 20 to 25 minutes, until meatballs are cooked through. Serve with pasta or bread.
9. Enjoy!