Sausage Meatballs with Ricotta in Tomato Sauce

Name: Sausage Meatballs with Ricotta in Tomato Sauce
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Cuisine: Global
Ingredients: 283 grams ground pork shoulder; 283 grams sweet Italian sausage, removed from casing; 57 grams prosciutto or pancetta, minced (helps to put in freezer for 15 min first, before mincing, will make it easier to cut); 946 milliliters cubed white bread, crusts removed first; 118 milliliters chopped fresh flat-leaf parsley; 1 teaspoon dried oregano; 1 teaspoon fennel seeds; 1 teaspoons red pepper flakes; 2 teaspoons Kosher salt; 158 milliliters ricotta cheese; 3 eggs, lightly beaten; 1 serving Extra virgin olive oil; 794 grams crushed tomatoes (high quality, either San Marzano or Muir Glen); 59 milliliters chiffonaded* fresh basil leaves; 118 milliliters freshly grated Parmesan cheese

You can never have too many main course recipes, so give Sausage Meatballs with Ricottan in Tomato Sauce a try. This recipe serves 5. One portion of this dish contains around 36g of protein, 48g of fat, and a total of 703 calories. A mixture of oregano, sausage, prosciutto, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. If you like this recipe, you might also like recipes such as Spicy Ricotta Meatballs in Tomato Sauce, Easy pork sausage meatballs in tomato sauce, and Quick Sausage Meatballs with a Tomato and Basil Sauce, Spaghetti and Sweet Raw Peas.

Instructions

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 over-work.

Ingredients you will need

Red Pepper Flakes

Italian Sausage

Bread Cubes

Prosciutto

Pancetta

Oregano

Parsley

Fennel

Pork

Salt

Equipment you will use

Bowl

Incorporate eggs and ricotta:

Ingredients you will need

Ricotta Cheese

Egg

Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps of ricotta.

Ingredients you will need

Ricotta Cheese

Egg

Equipment you will use

Whisk

Bowl

Pour into the bowl of the meat mixture.

Ingredients you will need

Meat

Equipment you will use

Bowl

Mix with your hands until just incorporated. Again, do not over-mix.

If you want, to test seasoning, you can take a small bit of the mix, form into a patty, and heat in a small skillet on the stovetop until cooked through. Depending on how this test patty tastes to you, add more herbs, chili, or salt to taste to the meat mixture. Keep meat mixture in refrigerator while doing this.

Ingredients you will need

Seasoning

Chili Pepper

Herbs

Meat

Salt

Equipment you will use

Stove

Frying Pan

Form meatballs and place in roasting pan: Preheat 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 Tbsp of the mixture to form each meatball. Arrange in pan so there is some space between them. If too crowded they will steam and not brown.

Ingredients you will need

Meatballs