Ricotta Meatballs and Tomato Basil Sauce

Christine Fernandez


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 :)

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40 meatballs


15 Min


30 Min



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


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

Directions Step-By-Step

Pre 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.
Wisk 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).
In 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.
Remove 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!

About this Recipe

Course/Dish: Beef, Gravies, Other Sauces, Pork
Regional Style: Italian
Other Tag: Quick & Easy