Sausage Meatballs with Ricotta in Tomato Sauce Recipe


Italian meatballs with ground pork shoulder, Italian sausage, bread, ricotta cheese, eggs, and herbs, in a simple tomato sauce with basil and Parmesan.

What you will need

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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