Pork and Ricotta Meatballs with White Sauce

Ingredients

For the Meatballs:

• 1 lb (450 g) ground pork

• ½ cup ricotta cheese

• ¼ cup grated Parmesan cheese

• ½ cup breadcrumbs

• 1 egg

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• 2 tablespoons chopped parsley

For the White Sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups milk (whole or 2%)

• ½ cup grated Parmesan cheese

• 2 cloves garlic, minced

• Salt and pepper to taste

• Pinch of nutmeg (optional)

Optional garnish:

• Chopped parsley

• Extra Parmesan

🔪 Instructions

1. Prepare the Meatballs

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine ground pork, ricotta, Parmesan, breadcrumbs, egg, garlic, salt, pepper, Italian seasoning, and parsley.

3. Form mixture into 1.5-inch meatballs and place on the prepared baking sheet.

2. Bake the Meatballs

• Bake for 15–20 minutes, or until golden and cooked through (internal temp 160°F / 71°C).

3. Make the White Sauce

1. In a medium saucepan, melt butter over medium heat.

2. Add garlic and sauté 30 seconds until fragrant.

3. Stir in flour to form a roux; cook 1–2 minutes.

4. Gradually whisk in milk, ensuring no lumps.

5. Simmer for 3–5 minutes until thickened.

6. Stir in Parmesan cheese, season with salt, pepper, and nutmeg.

4. Combine and Serve

1. Place baked meatballs in a serving dish or skillet.

2. Pour the white sauce over the meatballs.

3. Garnish with chopped parsley and extra Parmesan.

4. Serve with:

   • Fettuccine, spaghetti, or creamy mashed potatoes

   • Garlic bread or a crusty baguette