Beef & Pork Ricotta Meatballs Recipe

Preparation

1. 1

   Make the Meatballs

   Preheat your oven to 400°F (200°C). In a large bowl, combine ground beef, ground pork, ricotta cheese, breadcrumbs, egg, minced garlic, parsley, salt, black pepper, and half of the grated Parmesan cheese. Mix until well combined.

2. 2

   Form the Meatballs

   Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

3. 3

   Bake the Meatballs

   Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and browned on the outside.

4. 4

   Prepare the Pork Ragu

   In a skillet over medium heat, add some olive oil and cook diced onions and garlic until translucent. Add crushed tomatoes, salt, and pepper, and let simmer for 15 minutes. Add the baked meatballs to the ragu to finish cooking together.

5. 5

   Make the Parmesan Polenta

   In a saucepan, bring water or broth to a boil. Gradually whisk in the polenta. Cook according to package instructions until thickened. Stir in remaining Parmesan cheese.

6. 6

   Serve

   Serve meatballs over a bed of Parmesan polenta, topped with pork ragu and garnished with fresh basil.