Ingredients: |
Ingredients: Meatballs
2 slices sandwich bread
4 oz (1 cup) whole-milk ricotta
1 lb ground pork
1/4 cup Parmesan cheese, grated, plus extra for serving
1/4 cup chopped fresh parsley
1 large egg
1 shallot, chopped
2 garlic cloves, minced
1 tsp salt
3/4 tsp pepper
Sauce
1/4 cup olive oil
10 garlic cloves, smashed and peeled
1/2-1 tsp red pepper flakes
2-28 oz cans crushed tomatoes
Salt & pepper
2 Tbsp chopped fresh basil
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Directions: |
Directions:For the meatballs:
Preheat oven to 450 degrees. Set wire rack over foil lined baking sheet. Combine bread and ricotta in small bowl and let sit, mashing occassionally with fork until smooth paste forms, about 10 minutes.
In a large bowl, add pork, Parmesan, parsley, eggs, shallots, garlic, salt and pepper, add bread mixture and throughly combine. Divide meat mixture into tablespoon size balls. Place on wire wrack and roast until browned, 20-30 minutes. Remove from oven and lower oven temperature to 300 degrees.
For the sauce:
Combine oil and garlic in Dutch oven set over low heat and cook until garlic is soft and golden, 12-14 minutes. Add pepper flakes and cook until fragrant, 30 seconds. Stir in tomatoes and 1/2 tsp salt. Cover with lid slightly ajar, and bring to a simmer until sauce has thickened slightly about 30 minutes.
Nestle meatballs in sauce, cover, and transfer pot to oven. Bake until meatballs are tender and sauce has thickened, about 30 minutes. Sprinkle over basiel and serve with spaghetti and extra Parmesan. |
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