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A pan of pork meatballs in a marinara sauce

Pork Ricotta and Sage Meatballs

Print Recipe
Ground pork is mixed with ricotta, Parmesan cheese, sage, fennel and fresh nutmeg.
Course Dinner Ideas
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 meatballs
Calories 133
Author Janette

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.

Video

Nutrition

Serving: 4meatballs | Calories: 133kcal | Carbohydrates: 1g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 212mg