Mom's Ricotta Meatballs + Spaghetti Recipe
house-made beef, veal, pork + ricotta meatballs, romano, spaghetti with pomodorina sauce | with bolognese sauce
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Ingredients
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Meatballs
Pomodorina Sauce
Spaghetti
Method
Meatballs
- 1
Prepare Meatball Mixture
In a large mixing bowl, combine the ground beef, veal, and pork. Add the ricotta cheese, beaten egg, chopped parsley, grated Romano cheese, minced garlic, salt, black pepper, and bread crumbs. Mix until all ingredients are well combined.
- 2
Form Meatballs
Using your hands, form the mixture into meatballs about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Cook Meatballs
In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
Pomodorina Sauce
- 4
- 5
Combine Meatballs and Sauce
Add the cooked meatballs to the sauce and simmer for an additional 10 minutes, allowing the flavors to meld together.
Spaghetti
- 6
Cook Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 7
Serve
Plate the spaghetti and top with the meatballs and pomodorina sauce. Garnish with additional grated Romano cheese and fresh basil if desired.
