Ground pork, fresh sage, and a hint of nutmeg and fennel give these Pork, Ricotta, and Sage Meatballs the deeply comforting flavor of a classic Italian sausage.

A cast iron skillet with meatballs in tomato sauce

Along with the addition of ricotta, they are so moist and make for a comforting dish when served with tomato sauce.

Table of Contents

This is an oldie but goodie recipe that have updated pictures. Since I have a few meatballs recipes on this website like easy chicken meatballs, even mini Indian meatballs, I didn’t want them putting these meatballs to shame.

Make them Gluten-Free

I love pork and sage together and the other day I was watching Cooking Channel and saw someone (I don’t remember who) add ricotta to their meatballs, so I tried it. The result made for a softer creamier texture and acted as a great binder so there was no need for breadcrumbs. The result? Gluten free meatballs.

A meatball on a fork

 The Best Meat Choices

While ground pork gives these meatballs that classic, rich flavor, they are incredibly adaptable.

  • The Turkey Swap: If you aren’t a fan of pork, ground turkey is a fantastic alternative that keeps the meatballs light but just as savory.

The Secret to Even Baking

  • The Cast Iron Advantage: I love baking these meatballs in a cast-iron skillet. The heavy pan ensures perfectly even heat distribution, helping the meatballs develop a gorgeous, golden-brown crust without drying out.
  • Don’t Forget the Finish: Right before serving, hit them with a generous dusting of freshly grated Parmesan cheese (just look at that picture below!).

The Perfect Sauce Pairing

Every great meatball deserves to be bathed in a rich sauce – it’s the Italian way, after all. While the meatballs are in the oven, you can easily whip up my Easy Marinara Sauce. It comes together in minutes, meaning your sauce and your mains are ready at the exact same time.

Grating Parmesan cheese onto meatballs in sauce

Using Leftover Meatballs

Leftover meatballs are pure gold. Instead of the usual next-day sub, give them a gourmet second life with my Leftover Meatball Crostini. The perfect, crispy-crunchy bite to breathe new life into your meal prep.

A pan of pork meatballs in a marinara sauce
5 from 15 reviews

Pork Ricotta and Sage Meatballs

Janette
Ground pork is mixed with ricotta, Parmesan cheese, sage, fennel and fresh nutmeg.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 meatballs
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Ingredients
 

  • ½ cup (125 grams) ricotta
  • 1 pound (453 grams) ground pork
  • 1 large egg, beaten
  • 1 cup 90 grams Parmesan cheese, freshly grated
  • 2 tablespoons fresh sage, chopped
  • ½ teaspoon ground fennel powder
  • ¼ teaspoon fresh nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Olive oil

Instructions
 

  • Add the ricotta to a clean towel and squeeze out as much liquid as you can. Set aside.
  • Preheat oven to 400°F/200°C. 
  • Brush the bottom of a large cast iron skillet with olive oil. 
  • To a mixing bowl add the ricotta, pork, egg, Parmesan, sage, fennel, nutmeg, salt and pepper. 
  • Use a fork and mix well until all the ingredients are well combined. Don’t over mix. 
  • Use an ice cream scoop form into 1-ounce balls (1/4 cup) and place them evenly spaced in the skillet. Brush with olive oil and bake for 18-20 minutes until golden brown. 
  • Serve with your favorite sauce.
Serving: 4meatballs, Calories: 133kcal, Carbohydrates: 1g, Protein: 10g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 46mg, Sodium: 212mg
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