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7607 Spicy Italian Sundried Tomato Braised Ricotta Meatballs

7607 Spicy Italian Sundried Tomato Braised Ricotta Meatballs

Braised Ricotta Meatballs

Makes about 24 balls


3 26-oz. containers crushed tomatoes (about 9 ¾ cups)

1 large yellow onion, peeled and halved

3 Tbs. unsalted butter



1 lb. ground beef (20% fat)

1 lb. ground pork

15 oz. container ricotta cheese

1 ¾ cup fresh breadcrumbs

3 oz. diced pancetta

2 eggs

¼ cup Spicy Italian Sundried Tomato seasoning (7607)

¼ cup grated parmesan cheese

¼ cup chopped Italian parsley


  1. To make sauce: Place tomatoes, onion, butter, and a pinch of salt in large pot over medium heat and bring mixture to a simmer.  Reduce heat to a gentle simmer and cook for 45 minutes.  Turn off heat and discard onion.

  2. To make meatballs:  Place ground beef, ground pork, ricotta, breadcrumbs, pancetta, eggs, Spicy Italian Sun-Dried Tomato seasoning, parmesan, and parsley into a large mixing bowl.  Mix ingredients together with your hands until well combined.

  3. Heat oven to 400F.  Grease a 9x13 baking dish.  Form meatballs that are about 3 Tbs. each.  Place meatballs in baking dish and bake for 30 minutes, or until browned on top.

  4. Remove meatballs from oven and reduce heat to 300F.  Set aside 1½ cups of sauce and pour remaining sauce over the meatballs.  Return meatballs to oven and bake for 2 hours.  If it looks like the meatballs are getting too dark, cover dish with parchment or foil.  Serve meatballs with the extra sauce over pasta or tucked into hoagie rolls with some arugula.


More Information
SKU 7607-a-1-2


Tips Notes


Prep Time 45 minutes
Cook Time 2 Hour
Total Time 3 Hour
Yield 24 meatballs
Level Easy
Credits Chef Fiona Kennedy
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