Meatballs & Sugo Recipe
homemade meatballs, port wine sugo, ricotta
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Ingredients
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Meatballs
Sugo
To Serve
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.
- 2
Shape the Meatballs
Using your hands, shape the mixture into meatballs about 2.5 cm (1 inch) in diameter. Place the meatballs on a baking tray lined with parchment paper.
- 3
Cook the Meatballs
Preheat the oven to 200°C (400°F). Bake the meatballs for 20-25 minutes, or until they are browned and cooked through.
Sugo
- 4
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 5
Add Tomatoes and Port Wine
Stir in the crushed tomatoes, port wine, dried oregano, sugar, salt, and black pepper. Bring the mixture to a simmer.
- 6
Simmer the Sauce
Reduce the heat and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.
- 7
Combine Meatballs and Sugo
Once meatballs are cooked, add them to the simmering sauce and gently stir to coat. Cook for an additional 5 minutes to meld the flavors.
To Serve
- 8
Plate the Dish
Spoon the meatballs and sugo onto serving plates. Top with dollops of ricotta cheese and garnish with fresh basil leaves.