Ricotta meatballs and sauce

Battleborn · December 2020

For @bucky925, her is a half a$$ attempt to document a cook. I start the sauce with three green bell peppers, three small purple onions, a bunch of basil and rosemary. Sauté all of that for awhile with EVOO. Once that is going for a bit throw a ton of garlic, Italian seasoning and S&P in the pot. Three big cans of crushed tomatoes go in next. I also like to throw in a bit of crushed red pepper. Let all that simmer for awhile and then use an immersion blender to blend it up. I then throw in a pinch or two of sugar at the end to help cut some of acidity.

For the meatballs, I use ground beef, ground pork and some hot Italian sausage. I have 7,000 people in my house so I use approximately 2 lbs hamburger and 1 lb each of the ground pork and sausage. One container of ricotta cheese, some eggs, a bunch of fresh basil, half a yellow onion, a cup of grated parm, garlic, Italian seasoning, S&P and whatever other seasoning you want. Roll the mixture into balls, golf ball size-ish.

Into the oven (or EGG), 425 for 18 minutes. When done, into the sauce to simmer until you eat. This makes a ton, like I said I have a ton of people in this house. Scale down for your size household.