Mini Ricotta Meatballs with Herbed Tomato Sauce

• Gluten free

• Meat

  • 1 lb Ground chuck
  • 1/2 lb Sausage

• Produce

  • 2 sprigs Mint or parsley
  • 1 Onion, small
  • 2 sprigs Oregano, fresh
  • 1 Handful Parsley, fresh
  • 1 28 ounce can Tomatoes

• Refrigerated

  • 1 Egg

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan or pecorino, grated
  • 1/2 lb Ricotta cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on pastashoppe.com

Description

Ingredients

• Meatballs:
• 1 lb. ground chuck
• ½ lb. sausage
• 1 egg
• ½ lb. ricotta cheese
• ½ cup grated Parmesan or Pecorino
• Handful of fresh parsley, minced
• Salt and pepper to taste.
• Tomato Sauce:
• 2-3 T. olive oil
• 1 small onion, diced
• ¼ cup white wine
• 1 28 ounce can crushed tomatoes
• 2-3 sprigs fresh oregano, minced
• 2-3 sprigs mint or parsley, minced

Directions

• Meatballs:
• Preheat oven to 375 degrees.
• In a medium mixing bowl, combine all ingredients. Mix well but do not overwork the meat...your meatballs will end up too dense!
• Season well with salt and pepper. (about 1 t. salt and ½ t. pepper per recipe)
• Line baking sheet with foil.
• Form meatballs into a size just smaller than a golf ball, approx. 1-1¼ wide.
• Place them on sheet an inch or so apart.
• Bake about 20 minutes.
• Add to tomato sauce, and let simmer for 10-15 minutes.
• Herbed Tomato Sauce:
• Heat olive oil in medium saucepan. Add onion and cook until softened, about 3-4 minutes.
• Add wine and let it evaporate.
• Add tomatoes and stir.
• Season with salt and pepper.
• Add herbs.
• Simmer for 15 minutes.
• Add meatballs and simmer for another 10-15 minutes.