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
¼ cup Spicy Italian Sundried Tomato seasoning (7607)
¼ cup grated parmesan cheese
¼ cup chopped Italian parsley
- 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.
- 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.
- 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.
- 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.
|Prep Time||45 minutes|
|Cook Time||2 Hour|
|Total Time||3 Hour|
|Credits||Chef Fiona Kennedy|