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Meatballs With Ricotta In Tomato Sauce

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Meatballs With Ricotta In Tomato Sauce

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 chopped fresh flat-leaf parsley
  • 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
  • olive oil
  • 1 28-ounce can crushed tomatoes (high quality, either san marzano or muir glen)
  • 1/4 cup chiffonaded* fresh basil leaves
  • 1/2 cup freshly grated parmesan cheese
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