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
-
1 lb lean ground beef
-
1 lb ground pork
-
1 lb mild italian sausage
-
3 oz. prosciutto
-
4 slices cubes bread
-
2/3 cup ricotta cheese
-
3 eggs
-
1 tsp oregano
-
1/2 cup parsley; fresh
-
1/2 tsp red pepper flakes
-
3 eggs; beaten
-
2 tsp salt
-
olive oil
- SAUCE
-
1 lb crushed tomatoes
-
15 oz diced tomatoes
-
15 oz tomato sauce
-
3 garlic cloves;minced
-
1/4 cup basil; fresh & chopped
-
salt and pepper
-
olive oil
How To Make ricotta meatballs and tomato basil sauce
-
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.
-
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).
-
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.
-
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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Ricotta Meatballs and Tomato Basil Sauce:
ADVERTISEMENT
ADVERTISEMENT