Vietnamese Pork Meatballs.
or these since you might not be so adventuresome
Pork and Ricotta Meatballs
WHY THIS RECIPE WORKS
Instead of a trio of ground meats as is typical for meatballs, we wanted to use all ground pork in this recipe. To showcase its sweet but mild flavor, we keep our flavorings to a minimum, adding a modicum of minced shallot and garlic, some Parmesan, lemon zest, and a handful of parsley. Since ground pork tends to dry out more easily than ground beef, a panade is essential for adding moisture and lightness to the meatballs. We found that rich, slightly tangy ricotta mixed with fresh bread crumbs balanced the moisture while dispersing evenly throughout the meat mixture to keep the pork from clumping into tough pieces. Roasting the meatballs on a rack allows for even browning without the mess of a frying pan. We braise the meatballs in the sauce for 30 minutes, which not only makes the meatballs more tender but also infuses the sauce with great flavor.
Recipe Image
INGREDIENTS
Meatballs
4 slices hearty white sandwich bread, crusts removed, torn into small pieces
8 ounces (1 cup) whole-milk ricotta cheese
2 pounds ground pork
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
½ cup chopped fresh parsley
2 large eggs
2 shallots, minced
4 garlic cloves, minced
1 tablespoon salt
1 ½ teaspoons pepper
1 teaspoon grated lemon zest
Sauce
¼ cup extra-virgin olive oil
10 garlic cloves, smashed and peeled
1 teaspoon red pepper flakes
2 (28-ounce) cans crushed tomatoes
Salt and pepper
2 tablespoons chopped fresh basil
INSTRUCTIONS
SERVES 6 TO 8
Headnote
It takes about 10 minutes of occasional mashing with a fork for the ricotta to fully wet the bread enough for the panade to achieve the desired paste consistency. Use a greased 1/4-cup dry measuring cup or equal-size portion scoop to divvy up the meatballs, and use slightly wet hands when shaping them to minimize sticking. This recipe makes enough sauce to coat 1 1/2 pounds of pasta.
Description Text
1. FOR THE MEATBALLS: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet and spray evenly with vegetable oil spray. Combine bread and ricotta in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. Add pork, Parmesan, parsley, eggs, shallots, garlic, salt, pepper, and lemon zest to bread mixture and mix with your hands until thoroughly combined. Divide meat mixture into 24 portions (about 1/4 cup each) and place on platter. Roll meat between your wet hands to form meatballs and space evenly on prepared wire rack. Roast meatballs until browned, 30 to 35 minutes, rotating sheet halfway through roasting. Remove from oven and reduce oven temperature to 300 degrees.
3. FOR THE SAUCE: Meanwhile, combine oil and garlic in Dutch oven set over low heat and cook until garlic is soft and golden on all sides, 12 to 14 minutes, stirring occasionally. Add pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and 1 teaspoon salt. Cover, with lid slightly ajar, and bring to simmer over medium-high heat. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 30 minutes. Season with salt and pepper to taste.
4. Nestle meatballs into sauce, cover, and transfer pot to oven. Bake until meatballs are tender and sauce has thickened, about 30 minutes. Transfer meatballs and sauce to serving platter. Sprinkle with basil and serve, passing extra Parmesan separately.
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Topic: ground pork (Read 5105 times)
