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 :)

★★★★★ 1 vote
40 meatballs
15 Min
30 Min


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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


  • 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!

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About Ricotta Meatballs and Tomato Basil Sauce

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

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