Ricotta Meatballs with Tomato Butter and Onion Sauce
Author: Tekesha @ EatMoreFoodProject
Serves: 4
- 1 lb ground beef
- 1 lb ground pork or veal
- 15 oz ricotta cheese
- 1 egg
- ½ cup fresh parsley, minced
- 1 garlic clove, minced
- ½ cup parmesan cheese, grated
- ¼ cup dried oregano
- 1 tbsp nutmeg, grated
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp oil
- 28 oz. can whole San Marzano Tomatoes
- ¼ cup butter
- ½ onion, peeled
- In a large bowl, combine beef, pork/veal, ricotta cheese, egg, parsley, garlic, parmesan cheese, oregano, nutmeg, salt and pepper.
- Roll into large meatballs about the size of your palm. I usually get about 13 meatballs.
- Pour oil into a large pan and swirl to coat the bottom of the pan.
- Place meatballs in the oil and flip them over a few times so that the entire surface of the meatball is coated in a little oil.
- Lightly brown both sides of the meatball on medium heat.
- Add tomatoes, butter and onion to the pan.
- Cover and cook on medium heat for 15 minutes.
- Uncover, raise heat to medium high and cook for an additional 15 minutes, stirring occasionally to break up the tomatoes.
Calories: 838 Fat: 43 Saturated fat: 21 Carbohydrates: 24 Sugar: 11 Sodium: 2304 Fiber: 8 Protein: 86 Cholesterol: 299
Recipe by The Eat More Food Project at http://www.eatmorefoodproject.com/ricotta-meatballs-tomato-butter-onion-sauce/
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