Ricotta Meatballs with Tomato Butter and Onion Sauce
Prep time
Cook time
Total time
Juicy, flavorful meatballs made with ricotta and parmesan cheeses instead of breadcrumbs and Marcella Hazan's classic tomato, butter and onion sauce.
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
  1. In a large bowl, combine beef, pork/veal, ricotta cheese, egg, parsley, garlic, parmesan cheese, oregano, nutmeg, salt and pepper.
  2. Roll into large meatballs about the size of your palm. I usually get about 13 meatballs.
  3. Pour oil into a large pan and swirl to coat the bottom of the pan.
  4. 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.
  5. Lightly brown both sides of the meatball on medium heat.
  6. Add tomatoes, butter and onion to the pan.
  7. Cover and cook on medium heat for 15 minutes.
  8. Uncover, raise heat to medium high and cook for an additional 15 minutes, stirring occasionally to break up the tomatoes.
Nutrition Information
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/