| Level: | Easy |
| Total: | 1 hr |
| Active: | 50 min |
| Yield: | 5 servings |
Ingredients
- 1/2 cup freshly grated Parmesan
- 1/2 cup ricotta
- 1/3 cup panko breadcrumbs
- 3 tablespoons whole milk, at room temperature
- 1 large egg, at room temperature
- 1/2 pound ground pork
- 1/2 pound sweet Italian sausage, casings removed
- 1/2 teaspoon kosher salt
- Olive oil, for cooking
- One 24-ounce jar marinara sauce
- Half a 5-ounce container baby arugula (about 4 cups)
- 1 cup shaved Parmesan
- 1 tablespoon olive oil
- 1 teaspoon freshly squeezed lemon juice
Instructions
- For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine.
- Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet will allow without overcrowding, working in two batches if needed. Brown the balls on all sides, rotating as needed, about 8 minutes. Remove the balls to a plate and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat.
- For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl.
- Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 570 |
| Total Fat | 39 g |
| Saturated Fat | 16 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 38 g |
| Cholesterol | 130 mg |
| Sodium | 1514 mg |
Reviews
Delicious! Used all ground beef and the flavor was still good . Some of the meatballs did crumble so I’ll probably add a little more panko and a little more parm next time. Also, instead of lemon juice for the salad, I used balsamic vinegar with the olive oil. My family loved it!
This recipe is always a hit with my family. I add garlic and finely diced onions to the ground meat.
I also add sautéed onions and garlic to the marinara sauce. I always make extra so we have leftovers for a few days. So delish!!
I also add sautéed onions and garlic to the marinara sauce. I always make extra so we have leftovers for a few days. So delish!!
The addition of Ricotta is a game changer. My mother died with her meatball recipe. This is the closest I ever got to hers!
Awesome! Everyone loves the meatballs and I love the dressing for the arugula.
This is a delicious meatball recipe. I will definitely make again! I like them over pasta tho.
The meatballs had a strange texture to me my kids like them! I love the tartness of the salad my kids were mortified by the salad!
Delicious. It’s similar to my fav restaurant’s ricotta meatballs!
These are by far the BEST meatballs I’ve ever had! Love, love, love!
Wow! I had no doubt that pork-on-pork meatballs would be tasty, but I had no IDEA that the simple but brilliant addition of ricotta could make these meatballs so wonderfully light and tender! Absolutely, 5-star, make-these-now delizioso!
Gee would be nice to use a non- stick skillet. Thanks Giada