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white bread lean ground pork pancetta eggs Ricotta cheese flat leaf oregano fennel seeds red pepper kosher salt Italian tomatoes freshly ground pepper basil freshly grated Pecorino Romano cheese
Viewed: 20 - Published at: 3 years agoIngredients
- 1/2 pound sliced white bread, crusts removed and bread cut into 1/2-inch dice (4 cups)
- 1 1/2 pounds lean ground pork
- 3 ounces thickly sliced pancetta, minced
- 3 large eggs, lightly beaten
- 2/3 cup ricotta cheese (5 ounces)
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon dried oregano, crumbled
- 1/2 teaspoon fennel seeds, chopped
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Two 28-ounce cans peeled Italian tomatoes, crushed
- Freshly ground pepper
- 2 tablespoons shredded basil
- 1/2 cup freshly grated Pecorino Romano cheese
Method
- Preheat the oven to 400.
- In a food processor, pulse the bread to coarse crumbs.
- Transfer the crumbs to a large bowl and add the pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, crushed red pepper and 1 1/2 teaspoons of kosher salt.
- Mix well.
- Shape into 24 meatballs, using about 3 rounded tablespoons of the mixture for each.
- Transfer the meatballs to an oiled medium roasting pan.
- Roast the meatballs in the oven for about 30 minutes, or until firm and just beginning to brown.
- Using a spatula, loosen the meatballs from the bottom of the pan.
- Add the crushed tomatoes to the pan and season with salt and pepper.
- Lower the oven temperature to 325 and cook uncovered for about 2 hours, or until the sauce is very thick and the meatballs are very tender; turn the meatballs once or twice during cooking.
- Transfer the meatballs and tomato sauce to a large platter.
- Garnish with the basil and Pecorino and serve hot.
