Chef Alessandra's Meatballs (3) Recipe
Veal, beef, and pork, basil ricotta meatballs topped with marinara sauce and basil oil
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Ingredients
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Meatball Ingredients
Marinara Sauce Ingredients
Basil Oil Ingredients
Method
Meatball Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Mix Meatball Ingredients
In a large mixing bowl, combine the ground veal, ground beef, and ground pork. Add the ricotta cheese, chopped basil, minced garlic, grated Parmesan cheese, egg, breadcrumbs, salt, and black pepper. Mix everything together until well combined, but do not overmix.
- 3
Form Meatballs
Using your hands, shape the mixture into meatballs, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Cook Meatballs
Drizzle the meatballs with olive oil and bake in the preheated oven for about 25-30 minutes or until golden brown and cooked through.
Marinara Sauce Preparation
- 5
- 6
Add Tomatoes and Seasoning
Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer and let it cook for about 15 minutes to develop the flavors.
- 7
Finish the Sauce
Add the fresh chopped basil to the sauce just before serving and stir to combine.
Basil Oil Preparation
- 8
Blend Basil Oil
In a blender, combine fresh basil and olive oil. Blend until smooth and well combined. Adjust seasoning with salt if desired.
Assembly
- 9
Serve the Meatballs
Place the cooked meatballs on a plate, generously spoon marinara sauce over them, and drizzle with basil oil. Garnish with additional fresh basil if desired.