Pork and Ricotta Meatballs

Name: Pork and Ricotta Meatballs
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 4 slices, hearty white sandwich bread, crusts removed, torn into small pieces; 8 ounces (1 cup), whole-milk ricotta cheese; 2 pounds, ground pork; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; 1/2 cup, chopped fresh parsley; 2 large, eggs; 2 , shallots, minced; 4 , garlic cloves, minced; 1 tablespoon, salt; 1 1/2 teaspoons, pepper; 1 teaspoon, grated lemon zest; 1/4 cup, extra-virgin olive oil; 10 , garlic cloves, smashed and peeled; 1 teaspoon, red pepper flakes; 2 , (28-ounce) cans crushed tomatoes; , Salt and pepper; 2 tablespoons, chopped fresh basil

Main Courses
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Meat
Vegetables
Cheese
Pork

By Christie Morrison ･ Appears in Cook's Country October/November 2015

For a fresher take on meatballs, boot the beef in favor of pork—and add ricotta cheese.

SERVES 6 to 8

TIME 2 hours

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