Spaghetti with meatballs
Spaghetti with meatballs, but just a little different. By adding ricotta to the ground meat, the meatballs become wonderfully soft and juicy. Serve them with spaghetti and a simple tomato sauce, and you have a delicious meal for the whole family.
Ingredients · Servings 4
- 300 g ground beef
- 100 gr ricotta
- 1 no
- 3 tablespoons breadcrumbs
- 1 tsp Italian herbs
- 25 g grated Parmesan cheese
- 1 ui
- 2 cloves of garlic
- 500 ml puree
- 1 tl oregano
- 1 tsp sugar
- pinch of pepper and salt
- 300 gr spaghetti
- fresh basil
- extra Parmesan cheese
Method · 35 min
- Put the minced meat, ricotta, egg, breadcrumbs, Italian herbs, and Parmesan cheese in a bowl. Season with a pinch of salt and pepper and mix everything well together.
- Form small meatballs from the minced meat mixture with your hands.
- Heat a splash of oil in a large frying pan or sauté pan. Brown the meatballs on all sides. They do not need to be fully cooked through yet. Remove the meatballs from the pan and set aside.
- Chop the onion and finely chop the garlic. Sauté the onion in the same pan for 2-3 minutes. Add the garlic and cook for about 30 seconds.
- Add the passata, oregano, and sugar. Season the tomato sauce with salt and pepper.
- Return the meatballs to the sauce and let them simmer gently for about 10-15 minutes with the lid slightly ajar, until the meatballs are cooked and the sauce has thickened slightly.
- Meanwhile, cook the spaghetti according to the instructions on the packaging.
- Divide the spaghetti among the plates and spoon the tomato sauce with ricotta meatballs over it.
- Serve with fresh basil and extra Parmesan cheese.
Meatballs with ricotta
Ricotta is not only delicious in pasta sauce, but also in meatballs. It ensures that the meatballs become nice and soft and juicy. We first brown the meatballs on all sides and then let them finish cooking in the tomato sauce. Meanwhile, cook the spaghetti, and then combine everything. Optionally, finish the dish with some grated Parmesan cheese and fresh basil.
