Real Recipes From Real Home Cooks ®

ricotta meatballs and tomato basil sauce

★★★★★ 1
a recipe by
Christine Schnepp
Sarasota, FL

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
serves 40 meatballs
prep time 15 Min
cook time 30 Min

Ingredients For ricotta meatballs and tomato basil sauce

  • 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

How To Make ricotta meatballs and tomato basil sauce

  • 1
    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.
  • 2
    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).
  • 3
    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.
  • 4
    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!

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