Roasted Meatballs with Ricotta and Parmesan

I have recently updated this recipe, so here it is. They are the most tender and flavorful meatballs I have ever made. They are not heavy and dense.

I chose to roast them instead of frying and this has always worked out fine. Plus, less messy!

Make sure you use lean ground beef, 85/15, or they will be too greasy. I can’t emphasize enough the advantage of making your own marinara, the recipe here is painfully simple and fast. And please, use San Marzano tomatoes! You won’t be disappointed.

We love using Capellini (Angel Hair), but any long pasta serves it well.

Ingredients:

For the meatballs:

• 12 ounces lean ground beef

• 4 ounces ground pork

• 1/2 cup whole milk ricotta

• 1/4 cup grated parmesan

• 1 cup fresh white breadcrumbs, torn into small pieces

• 1/2 cup cream

• 2 tbsp chopped parsley

• 1/8 tsp fresh ground nutmeg

• 1 large garlic clove, minced

• 1 large egg

• 1/2 cup white onion, minced

• 1/2 tsp Kosher salt

• 1/4 tsp black pepper

For the sauce:

• One 28-ounce can whole San Marzano tomatoes

• 2 tbsp olive oil

• 1/2 cup white onions, minced

• 1 garlic clove, minced

• Salt and black pepper to taste

• 2 tbsp fresh basil, chiffonade

For serving:

• 16 ounces of long pasta such as Capellini or Spaghetti

• 1/2 cup shredded mozzarella

• 1/4 cup grated parmesan

• Fresh basil, chiffonade, for garnish

Directions:

For the sauce:

• Add the olive oil to a medium saucepan over medium heat and add the onions. Saute, stirring, for 5 minutes. Add the garlic for 30 seconds. Season with salt and pepper.

• With your hands, crush the San Marzano tomatoes into the saucepan and stir in. Bring to a simmer, lower heat, cover, and cook for 20 minutes. Using an immersion blender, process the sauce to your desired consistency. Add the fresh basil. Keep warm.

For the meatballs:

• Place the torn bread into the bowl of a stand mixer and add the cream. Stir to combine and let sit for 20 minutes.

• Add the ground beef, ground pork, ricotta, grated parmesan, parsley, onions, garlic, egg, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. With the paddle attached, turn on to Setting 1 and mix about 3 minutes, scraping down the sides a couple times. Note: Use you hands to mix if you want.

• Preheat oven to 400 degrees.

• Portion out 4 ounce meatballs and place on parchment paper on a sheet pan. You should get 7 meatballs. Place in oven and cook for about 30 minutes until the internal temperature is 160 degrees. Remove from oven.

• Cook the pasta according to package directions.

• Raise the oven temperature to broil. Place some hot marinara in an oven proof skillet then place the meatballs in the sauce. Top the meatballs with some shredded mozzarella. Place the skillet in the oven under the broiler until the cheese is melted and the sauce is bubbly.

• To plate, place some pasta on a plate or in a pasta bowl. Ladle on some marinara sauce. Place a meatball on the sauce. Garnish with grated parmesan and chiffonade fresh basil.