Crispy Ricotta Meatballs with Sheet-Pan Tomato Sauce

By Jahel

Ingredients

• 1 c ricotta cheese
• 1 egg
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh sage, oregano, or time
• 1 pound ground beef
• 1 pint cherry tomatoes
• 28 ounce can crushed tomatoes
• 3 cloves garlic, chopped
• 1 tablespoon chopped fresh parsley
• 3/4 cup Panko
• 1 tablespoon canola oil or vegetable oil
• 1 tablespoon olive oil
• 12 ounce linguine or spaghetti

Details

Servings 5
Preparation time 45mins
Cooking time 75mins
Adapted from

Preparation

Step 1

For meatballs: in a large bowl combine ricotta, egg, parsley, 2 tablespoons basil, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add ground beef, gently mix until just combined. Warm into 24 one inch meatballs.

Preheat oven to 425°. For sauce: and a 15 x 10“ pan combine cherry and crushed tomatoes, garlic, remaining basil, and the parsley. Roast 20 minutes, stirring once halfway through. Season with 1/4 teaspoon each salt and pepper. For a small sauce, use an immersion blender or a blender to purée.

Meanwhile, please paint coat and a shallow dish. Working in batches, add meatballs, roll gently to coat.

In a large skillet heat or oils over medium-high. Working in batches, cook meatballs four minutes each side or until golden brown and cooked through. Transfer to a plate lined with a paper towel. Cover, keep warm.

Bring a large pot of salted water to a boil. Cook pasta according to package directions, drain. Plus pasta with sauce, top with meatballs, and if desired sprinkle with Parmesan cheese.