Baked Ricotta and Sausage Meatballs

The recipe for meatballs with sausage and ricotta baked in the oven that I am sharing with you today is a dish that you will love; with an air of Italy, where it is said that they prepare the juiciest meatballs in the world . The cheese they contain, both in the meat and in the sauce, is undoubtedly responsible for this, and makes them such a tasty bite that, young and old, will want to repeat.

A recipe that is sure to be a hit with both children and adults is meatballs with sauce . Among the youngest members of the family, it may be because of their characteristic round shape, which they may find curious; although it is more likely that it is because of how delicious they always are. Among the older ones, especially those who cook them, they are a hit because we can prepare them in advance and serve them whenever we want, and they will be even tastier than when they are freshly made.

Despite having a name with a clear Arabic influence, al-bunduqa (in Spanish, the ball), the origin of meatballs is somewhat uncertain. It seems that it was the Arabs who taught the Spanish who lived in Andalusia how to prepare them. And although it is not known who created the first meatball, it is known that the upper-class Romans were the ones who made them a dish in their kitchens, becoming very popular on the streets.

Today, we will cook them in the oven, using the skillet , in which we will also prepare the sauce and which will be ideal for giving them the final touch. This way they will be healthier and we will achieve a melting point of all the cheeses that, when integrated, will make you notice that unbeatable juiciness in each bite.

Prepare the bowl and clean your hands, let's get on with the recipe!

Le Creuset Skillet Frying Pan

Ingredients

For the sausage and ricotta meatballs

• 1 cup breadcrumbs
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 beaten egg
• 1/4 cup fresh parsley, finely chopped
• 1 tsp fennel seeds
• 1 tsp dried oregano
• 1 tsp ground pepper
• 500 g minced Italian pork sausage*
• 1/4 cup extra virgin olive oil

*Italian pork sausage is a sausage made from minced pork and spices that is widely used in the USA. You can substitute it with its equivalent, Creole chorizo, or with the sausages you normally use.

For the tomato basil sauce

• 1 tbsp extra virgin olive oil
• 1/2 small yellow onion, finely chopped
• 4 large garlic cloves, peeled and thinly sliced
• 1/4 tsp red pepper flakes*
• 500 g crushed Italian tomatoes (or other variety for sauce)
• 1/4 cup fresh basil
• 1 tsp sugar
• Salt and pepper to taste
• 225 g grated mozzarella cheese
• 1/2 cup grated Parmesan cheese

*You can use sweet red pepper flakes, paprika, or chili flakes if you want to add a spicy touch to the dish.

Elaboration

For the meatballs

1. Preheat the oven to 200°C.
2. Add the breadcrumbs to a food processor fitted with a metal blade and pulse until finely ground.
3. Place the breadcrumbs in a large bowl. Add the ricotta, parmesan, egg, parsley, fennel, oregano and pepper and stir to combine well. Add the minced meat and stir again carefully until everything is well combined.
4. Using your hands or the meatball and croquette tongs , form the meat into balls about 5 cm in size. As they are ready, place the meatballs in the Le Creuset 26 cm Skillet .
5. Bake them for approximately 20 minutes, until cooked.
6. Remove the skillet from the oven, set the meatballs aside on a plate and let the skillet cool for about 5 minutes. Keep the oven on, as we need it warm to finish cooking the recipe.

For the sauce

1. Return the pan to medium heat and add the olive oil. When the oil is hot, add the onion and cook until translucent, about 5 minutes.
2. Reduce the heat to low and add the garlic and red pepper flakes. Cook until the garlic is fragrant (the point where it has a slightly nutty flavor) but not browned, about 1 minute.
3. Add the crushed tomatoes to the pan and stir well. Cook the sauce over medium-low heat until slightly reduced, about 5 minutes. Add the chopped basil and sugar and stir. Finally, season with salt and pepper to taste.
4. Add the meatballs back to the pan and stir carefully to coat them with the sauce.
5. Sprinkle the meatballs with mozzarella and parmesan cheese and place the skillet in the preheated oven.
6. Bake until cheese is melted and bubbly, about 10 minutes.
7. Serve with a nice loaf of bread. Enjoy!

Grades

• The Italian sausage meat (or Creole chorizo) in the meatballs gives the dish a slightly stronger flavor than the pork sausage meat would, something that is important to keep in mind if the little ones in the house are going to eat them.
• The same goes for if the red pepper flakes you add are a little (or very) spicy. Use your favorites for the sauce, you're sure to get it right!
• Remember that the skillet is made of pure iron , so when it is heated on the stove, and especially in the oven, it will accumulate a lot of heat. Therefore, to hold it, it is ideal to use the protective cover for the handle and to help yourself by holding the handle with a potholder or oven mitt , so as not to burn yourself.