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Sausage Meatballs with Ricotta in Tomato Sauce
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Succulent Italian meatballs made with pork shoulder, Italian sausage, bread, ricotta cheese, eggs, and herbs, served in a flavorful tomato sauce with basil and Parmesan cheese.
Ingredients:
  • 10 ounces ground pork shoulder
  • 10 ounces sweet Italian sausage, removed from casing
  • 2 ounces prosciutto or pancetta, minced (helps to put in freezer for 15 min first, before mincing, will make it easier to cut)
  • 4 cups cubed white bread, crusts removed first.
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 2/3 cup ricotta cheese
  • 3 eggs, lightly beaten
  • Extra virgin olive oil
  • 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen)
  • 1/4 cup fresh basil leaves, chiffonaded*
  • 1/2 cup Parmesan cheese, freshly grated
Instructions:
  • To begin the meatball mixture, combine pork, Italian sausage, prosciutto or pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, and salt in a large bowl. Mix gently with your hands until evenly combined, being careful not to overwork the mixture.
  • Combine the beaten eggs and ricotta in a separate bowl, whisking until smooth. Add the mixture into the bowl of meat and gently mix with your hands until just combined. Avoid overmixing.
  • Preheat the oven to 425°F. Grease a large roasting pan with olive oil. Roll meatballs into 1 1/2-inch balls, using 3 tablespoons of mixture for each. Space them out in the pan to ensure even cooking - overcrowding will prevent proper browning.
  • Achieve a beautiful golden crust on the meatballs by baking in the oven for around 30 minutes, remembering to flip them halfway through the cooking time.
  • Pour the crushed tomatoes into the pan and reduce heat: Take the pan out of the oven and gently release any stuck meatballs with a metal spatula. Pour the crushed tomatoes into the pan and cover it with aluminum foil (be cautious, the pan is still hot!). Put the pan back in the oven and adjust the temperature to 300°F. Let it cook for another 1-1 1/2 hours. Finish by adding basil to the sauce and sprinkling with Parmesan cheese before serving.

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