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Ricotta meatballs with chianti sauce

Ricotta meatballs with chianti sauce


September 9, 2014

Here’s a recipe from Kitchen Revelry, my cookbook…it’s one of my absolute faves and perfect for Fall. Enjoy!

Ricotta meatballs with chianti sauce

Serves 4

SAUCE

      ½ cup finely minced onions
        ¼ cup extra-virgin olive oil
          3 garlic cloves, peeled and minced
            2 ounces prosciutto, finely diced
              ½ cup dry red wine
                One 28-ounce can crushed San Marzano tomatoes
                  1 cup beef broth

                MEATBALLS

                    1 pound lean ground beef
                      1 pound ground pork
                        1 cup fresh bread crumbs
                          ½ cup fresh parsley, chopped
                            2/3 cup ricotta cheese
                              2 large eggs, beaten
                                2 teaspoons fennel seeds
                                  1 teaspoon cumin
                                    1 teaspoon dried chili flakes
                                      1 teaspoon Kosher salt
                                        1 teaspoon freshly ground black pepper
                                          Parmigiano-Reggiano wedge

                                         

                                        To make the Chianti Sauce:

                                        sauté minced onions in extra-virgin olive oil for 5 minutes, add 3 cloves of garlic and the prosciutto and continue to sauté for 1 more minute. Add ½ cup wine and cook for 1 minute. Add the crushed tomatoes and beef broth and simmer for 30 minutes.

                                        To make the meatballs:

                                        Preheat oven to 450°F. Lightly spray a baking sheet with cooking oil spray. Place all the ingredients in a large bowl and mix together by hand. Roll your meatballs, making 2-inch balls. Place them on the prepared baking sheet and bake for 10 minutes.

                                        Remove the meatballs from the oven and add them to your Chianti sauce. Simmer for 15 minutes or until cooked through. Serve the meatballs with the cheese wedge and a grater on the table for your guests.

                                        Substitute ground turkey for the beef and pork for a lighter meatball option.

                                        Serves 4

  1. john Heidtbrink

    October 19, 2014

    I tried this evening it was the best I have have ever had hands down. Keep them yummy recipes coming. Great Work Ali. your the best.

    1. Ali Larter

      October 20, 2014

      It's truly one of my go-to recipes. Thanks for trying it and letting me know your thoughts.

  2. Alli D.

    November 15, 2014

    My fiance is italian so I never really wanted to try making meatballs since he had enjoyed his nonna's and mother's meatballs his whole life. I saw this recipe and thought hmm these sound good. I'll at least try them. He LOVES them...he says they are his favorite meatballs now...not mushy from milk soaked bread or too crispy/unhealthy from being fried. Anyway I make these meatballs at least once a month now. And the sauce too! Thanks for sharing, Ali!

    1. Ali Larter

      November 15, 2014

      Thanks! Excited you were willing to experiment and came up with a winning dish! Post a photo of them (next time) on my Facebook - I'd love to see you and your family enjoying your new favorite meatballs! xxA

  3. Patsy Holinger

    November 17, 2014

    I went to Eataly in Chicago today and bought the ingredients for your meatballs. Lots of people are banking on you!!! I know they will be amazing. Plan to serve them with sautéed baby spinach and a simple salad....and more of the Chianti I bought for the sauce! I'll let you know. P

  4. Dave S

    July 2, 2015

    I want the recipe for ricotta meat ball w/ chgianti sauce to print out,how do I do that?

    1. Ali Larter

      July 8, 2015

      Thanks for enjoying it! We don't have a specific 'print' view on the website - sorry for the inconvenience.

  5. Molly

    August 26, 2015

    Amazing recipe! Made these last night with turkey and pork. The meatballs were super moist and the chianti sauce has so much flavor. We can't wait to make meatball subs with these!

  6. Heather Carlow

    March 4, 2016

    Is is pancetta or prosciutto? On FABLife, you used pancetta but your recipe calls for prosciutto. Thanks~

    1. Ali Larter

      March 7, 2016

      You can use either - Pancetta has a little more seasoning (peppery) so it's up to you - and what's on hand!. xA

  7. Maggie Fischer

    April 19, 2016

    Well I used to think I had the best sauce out there, until I tried this recipe. I have been sharing this with everyone. Great job Ali!

    1. Ali Larter

      April 25, 2016

      Thank you so much! What else have you tried?

  8. Maggie Fischer

    April 28, 2016

    Ali: Just had the ricotta meatballs/chianti sauce again - YUM. I have also prepared the potato pancake with smoked salmon - DELISH! We live in Seattle and eat tons of salmon, but I have never eaten it for breakfast. One more to add to my arsenal!

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