dinner:

baked pork and ricotta meatballs

Published 11th July 2022

These baked pork and ricotta meatballs are not your everyday meatball.

They are a succulent meatball in a thick, rich tomato sauce that resembles one that has been simmering away for hours, when it’s only been one hour.

 
 
 
 

If a one-pan meal, with elements that you can prepare ahead of time is what you’re after in a meal then these Baked Pork and Ricotta Meatballs are for you. Sometimes, I’ll just prepare the meatballs ahead of time, sometimes par cook the dish and other times fully cook the meal, just needing to re-heat it at the business end of the day.

These meatballs can be enjoyed as they are, with sweet potato mash, polenta or with some spaghetti, as a pasta dish. Don’t skimp on the grated parmesan cheese on top.

Enjoy xx.

 
 
 

 

Ingredients:

Serves 4-5

  • 500g pork mince

  • 1 egg

  • 250g ricotta

  • 2 tsp rosemary, finely chopped

  • ½ tsp ground cinnamon

  • 1 tbs flat-leaf parsley, chopped

  • ½ cup grated parmesan cheese

  • ½ cup breadcrumbs

  • Salt and pepper

  • 1 eggplant, diced

  • 2 tbs olive oil

  • 1 brown onion, diced

  • 3 cloves garlic, crushed

  • 1 tbs rosemary, finely chopped

  • 1/3 cup red wine

  • 2 tbs tomato paste

  • 700g passata

  • Salt and Pepper

  • Grated parmesan cheese, to serve

 

Method:

  1. Preheat the oven to 180ºC.

  2. Place the diced eggplant into a bowl and season well with salt. Set aside.

  3. Make the meatballs by placing all ingredients into a large bowl, season with salt and pepper, and, using your hands, mix well to combine. Once well combined, form into balls about the size of a ping pong ball.

  4. Heat a large saute pan, with a lid over medium heat. Add 1 tbs of olive oil and put the meatballs into the pan, cooking for 2-3 minutes on each side to brown the outside of the meatballs. Remove from the pan and wipe the pan clean.

  5. Add the remaining olive oil, along with the onion, garlic and diced eggplant and cook for 5-6 minutes, stirring occasionally.

  6. Add the rosemary, red wine, tomato paste and passata and season with salt and pepper. Return the meatballs to the pan, place the lid on and put the dish into the oven. Cook for 30 minutes with the lid on.

  7. After 30 minutes, remove the lid and cook for a further 30 minutes.

  8. Remove from the oven. The sauce should be thick, if not, return to the oven for a further 10 minutes.

  9. Top with grated parmesan cheese and serve with mashed sweet potato, polenta or pasta.