Skillet Ricotta Meatballs in Slow-Simmered Tomato Sauce

⏱ 60 min · Serves 4

Ricotta keeps these beef-and-pork meatballs impossibly tender, while the sauce quietly builds sweetness from garlic, basil and a good glug of olive oil. One pan, crusty bread, done.

Per serving: 690 kcal · 41.0g protein · 50.0g carbs · 36.0g fat

Ingredients

• 500g mixed beef and pork mince (or all beef)
• 120g ricotta
• 40g fine dried breadcrumbs
• 1 egg
• 40g Parmesan, finely grated, plus extra to serve
• 2 garlic cloves, grated
• 3 tbsp chopped flat-leaf parsley
• 1 tsp fine salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1/2 tsp chilli flakes (optional)
• 2 x 400g tins whole plum tomatoes
• 1 tsp sugar
• 1 small bunch basil
• Salt and pepper, to taste
• Crusty bread or 400g cooked spaghetti, to serve

Method

1. In a bowl, combine mince, ricotta, breadcrumbs, egg, Parmesan, grated garlic, parsley, salt and pepper. Mix with your hands just until even — don't overwork it.
2. Roll into 16 balls, about golf-ball sized. Chill while you start the sauce.
3. Heat 2 tbsp olive oil in a wide deep skillet over medium heat. Soften the onion with a pinch of salt for 6-8 minutes, then add sliced garlic and chilli flakes and cook 1 minute more.
4. Crush the tinned tomatoes in your hands into the pan, add the sugar and a splash of water from the tins. Simmer gently for 10 minutes.
5. Meanwhile, heat the remaining 1 tbsp oil in a nonstick frying pan and brown the meatballs in batches, 4-5 minutes, turning until coloured all over. They don't need to be cooked through.
6. Nestle the meatballs into the sauce, cover loosely and simmer very gently for 25 minutes, turning them once, until cooked through and the sauce has thickened.
7. Tear in most of the basil, taste and season. Rest 5 minutes off the heat.
8. Serve with the remaining basil, extra Parmesan and a drizzle of olive oil, with crusty bread or spaghetti.