One-Pot Meatballs and Sauce
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large eggs
- ⅓cup finely chopped parsley
- ⅓cups whole-milk ricotta
- ⅓cup grated Parmesan or pecorino
- ¼cup dry bread crumbs (not panko)
- 4cloves garlic, finely chopped
- 1teaspoon kosher salt, plus more for seasoning
- ½teaspoon crushed red pepper flakes, plus more if desired
- ½pound ground beef
- ½pound ground pork
- Freshly ground black pepper
- 2tablespoons olive oil
- 1medium onion, finely chopped
- 1(28-ounce) can crushed tomatoes in purée
- ½cup fresh basil leaves
Nutritional analysis per serving (4 servings)
580 calories; 39 grams fat; 14 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 34 grams protein; 984 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the eggs, parsley, ricotta, Parmesan, bread crumbs, 2 of the chopped garlic cloves, 1 teaspoon kosher salt and ½ teaspoon crushed red pepper flakes. Mix well and let sit for a few minutes to soften the bread crumbs.
- Step 2
Add the beef and pork and season with black pepper. Using your hands, gently mix well to evenly incorporate ricotta mixture into the meat, while taking care not to overmix (or meatballs will become dense). Form the meat mixture into rounds slightly larger than a golf ball, about 2 ounces each. Be careful not to pack them too tightly; roll them just so they barely hold together.
- Step 3
Heat oil in a large Dutch oven over medium heat. Working in batches, add a few balls at a time, taking care not to crowd the pot. Using tongs, gently rotate the balls every so often to encourage them to keep their rounded shape. Cook until evenly browned on all sides, 6 to 8 minutes per batch. Transfer meatballs to a large plate and set aside. Repeat with remaining balls.
- Step 4
Once all the meatballs are browned, drain all but 2 tablespoons of fat from the pot, leaving all the good browned bits behind. Return pot to medium heat and add onion and remaining 2 garlic cloves. Season with salt and pepper and cook, stirring frequently until onion is totally softened and translucent (but not browned), about 5 to 8 minutes.
- Step 5
Add tomatoes and a pinch of crushed red pepper flakes, if you like. Fill tomato can with water, swirling to get all the remaining bits of tomato, and add to pot, using just enough to thin the sauce without making it overly watery. Season with salt and pepper. Use this tomato can to hold your spoon or spatula while you cook.
- Step 6
Simmer the sauce for about 10 minutes, just until the flavors meld and sauce has thickened a bit. Using tongs, return meatballs to the pot, nestling them into the sauce. Scatter basil over and place a lid on the pot. Reduce heat to low and let simmer for 20 to 25 minutes, until meatballs are cooked through.
- Step 7
Serve meatballs on their own, or over garlic bread or spaghetti.
Private Notes
Comments
While this recipe calls for one-pot cooking, it could be much easier than presented. I've had great luck with roasting meatballs on parchment paper on a baking sheet. The one thing about frying them is the grease spatter you have to clean up on the stove top (plus 'service stripes' on arms). Also, grate some onion into the meatballs; save some garlic out of them and add it to sauce preparation; use whole San Marzano tomatoes, squeezed by hand and you've got a great sauce.
How come no one uses baking soda in the ground beef? I have started to use this in my beef related recipes (including chili, meatloaf) and while I still agree overmixing is not a good idea, the inclusion has been lightyears of amazing. The meat just melts and I can't understand for the little extra step no one seems to use this more and more? Since science, particularly chemistry is a huge part of cooking, it's a missed opportunity that it's so overlooked in cooking.
My New Jersey Italian mother-in-law taught me to cook the meatballs by dropping them into the sauce. It has to cook a lot longer to fully cook the meat but the meatballs share their hearty taste with the sauce and also retain a much softer texture.
The meatballs are delicious. I simmered them in Julia Mokins’s classic marinara sauce.
this recipe turned out really good. Since I browned the meatballs on all sides, the meatballs were pretty much cooked. As a result I only cooked the meatballs in the sauce for 10 min instead of the recommend 20 to 25 mins.
I used panko breadcrumbs and added a few splashes of milk while they softened in the egg/ricotta. This worked well and they plumped up enough that the meatballs were lovely and tender.
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