Name: Sausage Meatballs with Ricotta in Tomato Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 10 ounces ground pork shoulder -; 10 ounces sweet Italian sausage, removed from casing -; 2 ounces prosciutto or pancetta, minced (helps to put in freezer for 15 min first, before mincing, will make it easier to cut) -; 4 cups cubed white bread, crusts removed first. -; 1/2 cup fresh flat-leaf parsley, chopped -; 1 teaspoon dried oregano -; 1 teaspoon fennel seeds -; 1/2 teaspoon red pepper flakes -; 1 1/2 teaspoons kosher salt -; 2/3 cup ricotta cheese -; 3 eggs, lightly beaten -; Extra virgin olive oil -; 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen) -; 1/4 cup fresh basil leaves, chiffonaded* -; 1/2 cup Parmesan cheese, freshly grated -

Sausage Meatballs with Ricotta in Tomato Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sausage Meatballs with Ricotta in Tomato Sauce

1. 10 ounces ground pork shoulder -

2. 10 ounces sweet Italian sausage, removed from casing -

3. 2 ounces prosciutto or pancetta, minced (helps to put in freezer for 15 min first, before mincing, will make it easier to cut) -

4. 4 cups cubed white bread, crusts removed first. -

5. 1/2 cup fresh flat-leaf parsley, chopped -

6. 1 teaspoon dried oregano -

7. 1 teaspoon fennel seeds -

8. 1/2 teaspoon red pepper flakes -

9. 1 1/2 teaspoons kosher salt -

10. 2/3 cup ricotta cheese -

11. 3 eggs, lightly beaten -

12. Extra virgin olive oil -

13. 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen) -

14. 1/4 cup fresh basil leaves, chiffonaded* -

15. 1/2 cup Parmesan cheese, freshly grated -

How to cook deliciously - Sausage Meatballs with Ricotta in Tomato Sauce

1. Stage

Start making the meatball mixture: In a large bowl, add the pork, Italian sausage, prosciutto or pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, and salt. Use your hands to mix until the ingredients are evenly distributed. Do not overwork.

2. Stage

Add the eggs and ricotta: Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps of ricotta. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not overmix.

3. Stage

Form the meatballs and place in roasting pan: Preheat the oven to 425°F. Coat the bottom of a large roasting pan with olive oil. Form meatballs in your hand, about 1 1/2 inches in diameter, using about 3 tablespoons of the mixture to form each meatball. Arrange in the pan so there is some space between them. If they are too crowded, they will steam and not brown.

4. Stage

Brown the meatballs in the oven: Bake until the meatballs are beginning to brown, about 30 minutes total, flipping the meatballs after about 20 minutes.

5. Stage

Add the crushed tomatoes and lower the heat: Remove the pan from oven. Use a metal spatula to dislodge any meatballs that are stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil (the pan is still hot!). Return the pan to the oven. Lower the oven temperature to 300°F. Cook for an additional hour to 1 1/2 hours. Sprinkle basil into the sauce and top with Parmesan before serving.