The first time we made Meatballs with Ricotta in Tomato Sauce from Simply Recipes we knew it was a keeper. These are not too intimidating, doesn’t require sauteing or a food processor or the chopping of onions (all things I like but consistently find take more time to do and/or clean and/or stop crying and fix my mascara than I expect), and the recipe makes enough to feed two of us for four or five meals.
Each time I make this I have not left myself enough time for the final step – adding chopped tomatoes to the pan the meatballs have been cooking in and baking it for a long time. Though, I bet that makes a killer tomato sauce. Instead we roast the meatballs and throw them in with sauce from a jar (I know I know, but like I said, I don’t plan ahead) and freeze the rest. To thaw I put some tomato sauce in a large saucepan, throw five or six meatballs into the pan, cover and simmer until everything is hot. It makes for an incredibly yummy and fast weeknight dinner.
The ingredients are a combination of Italian sausage, ground pork, cubed bread, ricotta and spices. This makes for meatballs that aren’t too dense but they do hold together well enough to spear on the end of a fork and wind some spaghetti without crumbling.