Pork And Ricotta Meatballs In Tomato Sauce With Torn Basil And Parmesan

Pork
Pork And Ricotta Meatballs In Tomato Sauce With Torn Basil And Parmesan
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Description

Fresh ground pork is unseasoned and a great substitution for other ground meats in your favorite recipes.

Ingredients

1 1/2 pounds ground pork (Medium, 80/20*)
1/2 cup wheat bread (Day Old, Diced)
2 ounces whole milk
1/2 cup ricotta cheese
1 clove garlic (Minced)
1 shallots (Minced)
2 tablespoons parsley leaves (If Desired)
1 lemon zest
1/2 teaspoon coriander (If Desired)
1/4 teaspoon cinnamon
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 cup basil leaves
1/4 cup parmesan cheese (Grated)
1/4 cup olive oil
1 spanish onion (Large, Finely Diced, 1 Cup)
6 cloves garlic (Sliced)
1 1/2 teaspoons kosher salt (Or More To Taste)
56 ounces San Marzano tomatoes (With Their Juice)
1 cup dry white wine
1 bay leaf
1 tablespoon fresh oregano leaves
1 tablespoon fresh oregano leaves
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 tablespoon red pepper flakes (Crushed, Optional)

Directions

1Soak the bread in the milk in a medium-size bowl. In a separate bowl, mix the pork with all remaining ingredients. After the bread has thoroughly soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture.
2Once the mixture is well combined, form it into 3 ounce balls using about 1/3 cup each. Heat the olive oil in a large frying pan and add the meatballs. Cook until golden on the outside (2 to 3 minutes per side). When meatballs are finished, add the sauce to the pan and simmer for 30 minutes.
3Place the finished meatballs in a bowl and garnish with torn basil leaves and grated Parmesan cheese.
4Tomato Sauce, heat oil in a 4 quart saucepan or large Dutch oven over medium heat, add the onion and cook until translucent, about 2 minutes. Add the garlic and salt and cook until everything is soft but not browned, about 3 minutes.
5Squeeze the tomatoes one by one into the pan, pulverizing them by hand and pour in their juice as well. Add the wine, bay leaf, oregano, black pepper, and red pepper flakes (if applicable). Bring the sauce to a simmer, about 4 to 5 minutes then reduce the heat to its lowest possible setting and continue to cook for 2 hours, stirring occasionally.
6Taste for seasoning and add more salt if necessary. Remove bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.
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NutritionView more

480Calories
Sodium4%DV105mg
Fat55%DV36g
Protein51%DV26g
Carbs5%DV14g
Fiber12%DV3g

PER SERVING *

Calories480Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat13g65%
Trans Fat
Cholesterol95mg32%
Sodium105mg4%
Potassium
Protein26g51%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber3g12%
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.