Ingredients: |
Ingredients: Meatballs: 1 pound/500 g extra-lean ground beef (I actually used ground turkey most of the time) 3 1/2 ounces/100 g ricotta cheese 1 egg 10 sun-dried tomatoes, chopped (You can substitute 1/2 a cup of any spaghetti sauce) 1 cup/250 ml freshly grated Parmigiano cheese Salt and freshly ground black pepper 1/2 cup flour
Sauce: 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Salt
|
Directions: |
Directions:Meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper.
Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls.
Add flour to a bowl. Roll around meatballs in flour to coat.
Heat some olive oil up in a skillet (I use an electric skillet) and cook until done.
Pour spaghetti sauce over meatballs in the skillet and serve.
Sauce:
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta. |