ricotta meatballs and tomato basil sauce
(1 rating)
Another recipe I tailored to my families taste. I made the sauce in a crock pot on low and added the meatballs after I cooked them. Simmering for about 4-5 hours. Very tasty and different from what I normally make. It's whats for dinner tonight :)
(1 rating)
yield
40 meatballs
prep time
15 Min
cook time
30 Min
Ingredients For ricotta meatballs and tomato basil sauce
- MEATBALLS
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1 lb lean ground beef
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1 lb ground pork
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1 lb mild italian sausage
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3 oz. prosciutto
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4 slices cubes bread
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2/3 cup ricotta cheese
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3 eggs
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1 tsp oregano
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1/2 cup parsley; fresh
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1/2 tsp red pepper flakes
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3 eggs; beaten
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2 tsp salt
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olive oil
- SAUCE
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1 lb crushed tomatoes
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15 oz diced tomatoes
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15 oz tomato sauce
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3 garlic cloves;minced
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1/4 cup basil; fresh & chopped
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salt and pepper
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olive oil
How To Make ricotta meatballs and tomato basil sauce
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1Pre heat oven to 425 degrees.In a large mixing bowl add beef, pork, sausage (remove casing), prosciutto, bread, parsley, oregano, red pepper flakes, and salt. Mix together.
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2Wisk eggs and ricotta together until there are no lumps in the mixture. Add to the meat and mix again. Roll into medium sized balls and place on a roasting pan with a drizzle of olive oil. Cook for about 30 minutes. (I got 40 meatballs out of this recipe).
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3In a separate pot (on low) add all of the ingredients to make the sauce. I cook the minced garlic before hand (about a minute) in a little olive oil (about 2 tbsp) to get the flavor out.
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4Remove meatballs from oven and add to sauce. Simmer for as long as you like. Serve with pasta and fresh grated Parmesan cheese on top. Don't forget the bread! Yum-O!
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