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Cookware
Beef Meatballs with Ricotta Cheese and Oregano
Serves
4
Prep Time
5 min
Cook Time
30 min
Ingredients
- 1 garlic clove
- 100 g onion
- 270 g tomatoes
- 60 g sandwich bread
- 1 egg
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 200 g tomato purée
- 1 teaspoons dried oregano
- Salt, pepper
- 320 g minced beef
- 40 g grated parmesan
- 160 g ricotta
- 2 tablespoons of fresh curly parsley
- 1 tablespoon of fresh basil
Method
- Peel and finely chop the garlic and onion. Wash and dice the tomatoes. Cut the sliced bread into little cubes. Beat the egg in a bowl.
- In a saucepan over a medium heat, fry half the onions in half the olive oil for 5 minutes, or until they become translucent.
- Add the tomatoes, the tomato paste, the tomato purée, the oregano, salt and pepper. Leave to simmer over a low heat for 5 minutes.
- Bring together the rest of the onions, beef, bread, grated parmesan, egg, ricotta, parsley, salt and pepper in a mixing bowl. Mix with your hands until smooth and even.
- Make around fifteen meatballs the size of a golf ball.
- Pour the rest of the oil into a frying pan and brown the meatballs on all sides for around 10 minutes.
- Transfer the meatballs into the saucepan with the tomato sauce and leave to simmer for 10 min.
- Sprinkle with parmesan and chopped fresh basil before serving. Serve hot.
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