Delicious meatball recipe made with ricotta and parmesan cheese in the mix and topped with a red wine tomato sauce.
Prep Time15 minutesminutes
Cook Time20 minutesminutes
Total Time35 minutesminutes
Yield 4servings
4.50 from 16 votes
Ingredients
Meatballs
2cupsItalian seasoned breadcrumbs
2Tbspmilk
1lbground beef
1/2cupricotta cheese
1/2cupfresh flat-leaf parsleychopped
1/4cupgrated Parmesan cheese
1largeegg
2clovesgarlicminced
1tspcrushed red pepper flakes
1tspdried oregano
Red Wine Sauce
2Tbspolive oil
1smallyellow oniondiced
2clovesgarlicminced
2Tbsptomato paste
1cupred wine
2cupscrushed tomatoes
1cupbeef stock
Instructions
Preheat oven to 475° F and spray baking pan with nonstick cooking spray or line with parchment paper.
In a large bowl, add milk and breadcrumbs and stir to combine until breadcrumbs have absorbed the milk.
Add ground beef, ricotta, parsley, Parmesan cheese, egg, 2 garlic cloves, crushed red pepper, and oregano. Season with salt and pepper and mix to combine.
Divide equally into 12 portions then roll into meatballs.
Place on baking sheet and bake at 475° until browned and cooked through, about 18-20 minutes.
While the meatballs are cooking, heat a skillet or saucepan over medium high heat with the olive oil.
Add the diced onion and minced garlic and cook until fragrant and onions are slightly translucent. Stir in the tomato paste and cook for additional 1 minute.
Stir in the red wine and bring to simmer. Cook until reduced by about 1/2, 5-6 minutes.
Add the crushed tomatoes and beef stock then reduce heat to medium low. Add meatballs to sauce and simmer gently for about 5 minutes.
Remove from heat and serve over pasta or just alone topped with extra Parmesan cheese, if desired.