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Eight small batch pork ricotta meatballs without breadcrumbs on a platter with tomato sauce alongside
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Small Batch Pork Ricotta Meatballs Without Breadcrumbs

Eight tender pork and ricotta meatballs for two, made without breadcrumbs and baked until the centers reach 160°F.
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Prep Time 15 minutes
Cook Time 22 minutes
Chill and standing time 13 minutes
Total Time 50 minutes
Servings: 2 servings (4 meatballs each)
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 8 ounces ground pork 227 g, thawed and cold
  • 1/4 cup whole-milk ricotta about 60 g, measured after draining visible loose liquid
  • 1 large egg yolk
  • 2 tablespoons finely grated Parmesan about 12 g
  • 1 tablespoon finely grated onion squeezed to remove excess juice
  • 1/2 teaspoon dried parsley or 1½ teaspoons chopped fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil for the pan or parchment
Optional for serving
  • 1 cup prepared tomato sauce warmed separately
  • 1 tablespoon chopped parsley

Equipment

  • 1 rimmed metal baking pan A 13-by-9-inch pan or a larger rimmed sheet works.
  • 1 Small mixing bowl
  • 1 Fine-mesh strainer Use if the ricotta has visible loose liquid.
  • 1 instant-read thermometer Use a thin probe to check the center of several meatballs.
  • 1 Kitchen scale Optional, but helpful for eight equal 40–42 g portions.

Method
 

Mix, shape and bake
  1. Place a rack in the center of the oven and preheat to 400°F / 200°C. Line a rimmed pan with parchment rated for this temperature and brush lightly with the olive oil.
  2. Stir the ricotta, egg yolk, Parmesan, squeezed onion, parsley, oregano, garlic powder, salt and pepper in a bowl. Break up large ricotta lumps so the seasoning distributes evenly.
  3. Add the cold ground pork and fold gently with a fork or clean hands just until combined; do not knead. Cover and refrigerate for 10 minutes. The mixture should remain soft but hold a rounded mound on a spoon.
  4. Divide the mixture into eight portions of approximately 40–42 g each. If working without a scale, divide it in half, then divide each half into four. Roll lightly into 1½-inch balls and place at least 1 inch apart.
  5. Bake for 15 minutes before the first check. Insert a thin thermometer from the side into the center of several meatballs. Continue in 2–3-minute intervals until every checked center reaches at least 160°F / 71°C, approximately 18–22 minutes total.
  6. Let the cooked meatballs stand for 3 minutes, then lift them with a thin spatula. Serve four per portion, plain or gently coated with separately warmed tomato sauce, and add parsley if desired.

Notes

Timing: The card uses the upper end of the 18–22 minute baking range. With 15 minutes of preparation, 10 minutes of chilling and 3 minutes of standing, the estimated total is 50 minutes.
Ricotta: Drain visible loose whey before measuring. The cheese should be thick and spoonable, not completely dry. Wet ricotta can make this breadcrumb-free mixture difficult to shape.
Food safety: Ground pork must reach at least 160°F / 71°C. Do not taste the raw mixture. Cook a separate teaspoon-sized sample to 160°F if you want to check seasoning.
Storage: Refrigerate cooked meatballs within 2 hours, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below and use within 3–4 days. Reheat to 165°F / 74°C.
Allergens: This recipe contains egg and dairy. It has no added breadcrumbs or flour, but verify packaged ingredients and prevent cross-contact when gluten avoidance is medically required.