Ricotta Meatballs
Fresh, clean and simple flavours. The most tender and delicious meatballs I've ever eaten.
Ingredients
For the meatballs:
- 1kg minced pork and veal
- 100g Parmesan, finely grated
- 4 garlic cloves, finely chopped or grated
- 1 onion, finely diced
- ½ cup panko breadcrumbs
- 250g ricotta cheese
- 1 egg
- ½ bunch parsley, chopped (around ⅓ cup)
- 2 ½ tsp sea salt flakes, crushed
- ¼ cup extra virgin olive oil, to fry
For the sauce:
- ¼ cup olive oil
- 10 basil leaves
- 5 cloves garlic, finely chopped, sliced or grated
- 1 onion, finely chopped
- 2 x 400g tins whole tomatoes
- Chillli flakes (optional)
- 1 tsp sugar
- 2 tsp salt flakes
- Parmesan rind
Serves 8 (leftovers freeze perfectly)
Method
- Prepare meatballs. Combine all ingredients in a bowl and mix until incorporated.
- Roll meatballs and place on a tray.
- Heat ½ cup olive oil in a large pot or casserole over high heat.
- Sear meatballs in batches on two sides, until meatballs are golden (around 2 mins on each side).
- Remove meatballs to a bowl or tray.
- Add ¼ cup olive oil to the pan and turn the heat to medium.
- Add onion and garlic and sauté until translucent, scraping the bottom to get the fried bottom to incorporate with the oil (around 5 mins).
- Add tinned tomatoes (crushing the whole tomatoes in your hand as you add them), sugar, chilli flakes (optional), salt, basil leaves and Parmesan rind.
- Fill each tin of tomatoes ¾ full with water and swirl around to get all the tomato out and pour that in.
- Add meatballs to sauce, cover with a lid ajar and simmer on low for 2-3 hours.
- Taste and season and serve with pasta, in a sub, on cheesy polenta, on their own, even on a pizza.
Serves 8 accompanied with pasta, polenta, etc.