3-meat & Ricotta Meatballs in Tomato sauce on Spaghetti
May 16, 2012 in Uncategorized
I’ve made no secret over the last few years that I just love meatballs. I make them often and I am always trying to improve on my recipes. So last week when I made my first batch of home-made Ricotta, I wanted to use it in a way I had never done before. I thought of serving the ricotta on top of the pasta, which I did at the end as well, but also decided to mix some of the ricotta into the meatball mixture. I know how deliciously light the ricotta made my Ricotta blueberry pancakes and thought it might do the same with the meatballs. And I was right!
I also amped up the flavour by using three different meats for the meatballs. I used lamb mince, lean beef mince and pork that I minced myself as I couldn’t find ready-made pork mince at the supermarket. The combination of meats ensured super juicy and wonderfully flavoured meatballs. The ricotta kept everything moist and light and baking the meatballs in the tomato sauce resulted in a meatier version of ‘marinara’/tomato sauce to serve over the spaghetti. Very much similar to my Cheesy baked meatballs I made a while ago.
I served the meatballs and tomato sauce on good ‘ol spaghetti and added loads of fresh ricotta and parsley over the top before serving and it was a meal to be remembered. Perfect for this time of the year when comfort food becomes a daily necessity! I know the amount below make a lot of meatballs but I like to cook all the meatballs and then place the left overs in the fridge. They never last very long and are so delicious served inside a toasted baguette to make a quick meatball sub or stuffed inside a pita with some salad ingredients for a quick lunch!