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Meatballs with tomato basil sauce
These mouthwatering meatballs made with a hearty tomato basil sauce pack a flavourful punch in just a small bite.
YIELDS
5
TO
7
Ingredients
- 1/2 pound ground lean beef
- 1/2 pound spicy Italian spicy pork sausage, casings removed
- 1 pound fresh ricotta cheese, drained
- 2 cloves garlic, minced
- 1/2 cup finely diced onion
- 1 cup fresh bread, torn into small pieces, soaked in milk, squeezed dry
- 2 eggs, beaten
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon red pepper flakes
- Salt and pepper
- All-purpose flour, dusting meatballs
- Olive oil, for frying
- 2 cups tomato basil sauce
- 2 tablespoons finely chopped parsley
Directions
- In a large bowl, add beef, sausage meat, ricotta, garlic, onion, bread, eggs, and one-quarter cup of Parmesan cheese, mix until well combined, then cover and refrigerate for at least two hours.
- Meanwhile, sprinkle a generous amount of flour on a rimmed baking sheet and set aside.
- With floured hands, gently shape the chilled meat mixture into walnut-sized balls and place them on a floured tray.
- In a large skillet set over medium-high heat, add about three-quarter-inch of oil and heat to slightly smoking.
- Working in batches, gently place meatballs into hot oil and fry until golden brown, about three minutes per side, turning only once. Keep meatballs in a low oven while frying the rest.
- Spoon warmed tomato sauce on a serving platter, arrange meatballs on top, garnish with parsley and a sprinkling of grated Parmesan and serve immediately. Enjoy!
