Pork and Ricotta Meatballs

This produces meatballs in a tomato sauce, suitable for use on pasta or in sandwiches, or just eaten straight.

Ingredients

• For the meatballs:
• 4 slices white sandwich bread
• 256mL ricotta cheese
• 1kg ground pork
• 128mL freshly grated parmesan cheese
• 128mL chopped fresh parsley
• 2 large eggs
• 2 shallots, minced
• 4 garlic cloves, minced
• 15mL salt
• 8mL pepper
• 5mL grated lemon zest
• For the sauce:
• 64mL olive oil
• 10 garlic cloves, smashed and peeled
• 5mL red pepper flakes
• 2 (~800mL) tins of crushed tomatoes
• 30mL chopped fresh basil
• salt and pepper

The Meatballs

1. Adjust oven rack to lower-middle position and heat to 450ºF. Set wire rack in aluminium-foil-lined baking sheet.
2. Combine bread and ricotta in a large bowl and let sit, mashing occasionally with a fork, until they form a smooth paste, ~10 minutes.
3. Add pork, parmesan, parsley, eggs, shallots, garlic, salt, pepper, and lemon zest and mix with hands until combined.
4. Divide into ~24 portions of about 64mL each and place on platter. Roll each portion in your hands to form a meatball and place on wire rack.
5. Roast until browned, 30-35 minutes, rotating sheet halfway through roasting. Remove from oven, and reduce oven temperature to 300ºF.

The Sauce

1. While the meatballs are baking, combine oil and garlic in a dutch oven over low heat and cook until garli turns golden and softens, 12-14 minutes.
2. Add pepper flakes and cook until fragrant, ~30 seconds.
3. Add tomatoes and 5mL salt. Cover mostly and and bring to a simmer over medium-high heat.
4. Reduce heat to medium-low and simmer until sauce has thickened slightly, ~30 minutes. Season with salt and pepper to taste.
5. Add meatballs to sauce, cover, and transfer pot to oven. Bake until meatballs and tender and sauce has thickened, ~30 minutes.
6. Transfer to serving dish and serve with basil and additional parmesan.