Mom's Ricotta Meatballs + Spaghetti W/pomodorina Recipe
Make Mom's Ricotta Meatballs + Spaghetti W/pomodorina Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Pomodorina Sauce
Spaghetti
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large mixing bowl, combine the ricotta cheese, ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- 2
Shape the Meatballs
Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Bake the Meatballs
Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until they are browned and cooked through.
Pomodorina Sauce
- 4
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- 5
Add Tomatoes and Simmer
Pour in the canned crushed tomatoes, chopped basil, salt, and black pepper. Stir well and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld.
- 6
Combine Meatballs and Sauce
Once the meatballs are cooked, add them to the sauce and gently stir to coat them. Let them simmer in the sauce for an additional 5 minutes.
Spaghetti
- 7
Cook the Spaghetti
In a large pot, bring water to a boil. Add salt and the spaghetti. Cook according to package instructions until al dente, usually around 8-10 minutes.
- 8
Drain and Serve
Once cooked, drain the spaghetti and plate it. Top with the meatballs and Pomodorina sauce. Garnish with additional basil and Parmesan cheese, if desired.
