Pork and Ricotta Meatballs

I normally devote an entire afternoon to making a batch of spaghetti sauce with meatballs and sausage.  I get out my giant pots and fill them to the tops with sweet tomato sauce seasoned with vine ripened tomatoes and fresh basil.  After smelling the sweet aroma of simmering sauce all afternoon, I can hardly wait to get my first taste of the sauce for dinner.  A simple sprinkling of parmesan cheese and some whole wheat pasta is all I really need to make a fabulous meal.  When we've eaten all of the spaghetti and meatballs that we can possibly eat in one day - I package up the leftovers and put them into the freezer for another day.  

There are times when it just isn't convenient for me to spend an afternoon making sauce and luckily - I've got another - quicker way to achieve (almost) the same delicious results in less time.  This sauce is very close to its 8 hour counterpart and it can be made in about an hour.  

Pork and Ricotta Meatballs
4 slices bread, crust removed and torn into small pieces
1 cup ricotta
2 pounds pork
1/2 cup Parmesan cheese
1/4 cup fresh parsley, chopped
2 eggs
2 shallots, minced
4 cloves garlic, minced
1 Tablespoon salt
1 1/2 teaspoons pepper

Sauce
2 Tablespoons olive oil
2 cloves garlic, peeled and smashed
2 cans crushed tomatoes
2 Tablespoons fresh basil

Combine bread and ricotta.  Smash together with fork.  Let sit 10 minutes.

Add pork, Parmesan, parsley, eggs, shallots, garlic, salt and pepper.  Mix together with hands.

Divide mixture into 24 pieces and roll into ball.  Place on a wire rack set over a foil lined baking sheet.

Bake 30 minutes on lowest rack in the oven at 450. 

Reduce oven to 300.  Heat oil in skillet.  Add garlic and cook until browned on all sides.  (12-14 minutes)

Add red pepper flakes.  Stir in tomatoes and 1 teaspoon salt. Cover with lid, partially, bring to a boil, reduce heat and simmer 30 minutes. 

Nestle meatballs in sauce.   Cover pan and return to oven for 30 minutes. 

Remove meatballs and stir basil into sauce. 

Sprinkle with Parmesan and serve with pasta.

I really enjoyed this meatball and sauce recipe.  The thick tomato sauce just absorbed that delicious flavor from the pork meatballs while it baked in the oven.  The fresh basil really adds a nice bright flavor to this quick sauce too.  This recipe is definitely worth a try.  

​Ciao!

Click here for a printable version of this recipe