Ricotta Meatballs with Sausages and Short Ribs

Ricotta Meatballs with Sausages and Short Ribs in Tomato Sauce is a comforting and indulgent dish that brings together a symphony of flavors and textures. Juicy meatballs made with creamy ricotta are combined with hearty Italian sausages and tender short ribs, all simmered in a rich, homemade tomato sauce.

Topped with whipped ricotta, crunchy breadcrumbs, and freshly grated Parmesan, this dish is perfect for special occasions or a cozy family dinner. With its delightful blend of savory goodness and a touch of elegance, it’s sure to become a favorite at your table!

Ricotta Meatballs with Sausages and Short Ribs

Ingredients:

For the Sauce:

3 tablespoons olive oil

1 medium onion, minced

1 medium carrot, finely minced

1 stalk celery, minced

3 garlic cloves, minced

2 bay leaves

1 pinch dried thyme

3 (28 oz) cans San Marzano tomatoes

Salt, to taste

8 short ribs

8 Italian sausages (mild or hot, your choice)

1/2 cup white wine (for deglazing)

For the Meatballs:

1 lb ground beef (or a mix of beef and ground pork/veal)

1/4 cup finely chopped onion

2 garlic cloves, grated

1 egg

1/2 to 3/4 cup grated Parmesan cheese

Small handful of parsley, chopped

Pinch of dried basil, to taste

1.5 cups breadcrumbs (plus more as needed)

1.5 cups ricotta cheese

Salt and pepper, to taste

For the Whipped Ricotta:

2.5 cups ricotta cheese

2.5 tablespoons olive oil

Pinch of salt

For the Breadcrumb Topping:

Stale Italian bread (about half a loaf)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Dried basil, to taste

Salt and pepper, to taste

Instructions:

Prepare the Breadcrumbs:

Blitz the stale Italian bread in a food processor until crumbly.

Toast in a dry pan until crunchy, then mix in onion powder, garlic powder, dried basil, salt, and pepper. Set aside.

Make the Whipped Ricotta:

In a bowl, combine 2.5 cups of ricotta, 2.5 tablespoons of olive oil, and a pinch of salt. Whip until smooth and creamy. Set aside.

Prepare the Sauce:

In a large saucepan, heat 3 tablespoons of olive oil over medium heat. Add minced onion, carrot, celery, and sauté until softened.

Add garlic, bay leaves, and thyme; cook for another minute.

Crush the San Marzano tomatoes (by hand or in a blender) and add to the pot. Season with salt and bring to a simmer.

Cook the Short Ribs:

Season the short ribs with salt and brown them in olive oil in a separate pan. Add them to the sauce and cover. Let cook on low for about 5 hours.

Add the Sausages:

Brown the Italian sausages in the same pan. Once browned, deglaze with white wine and pour into the sauce. Cook for an additional 1.5 hours.

Make the Meatballs:

In a bowl, mix the ground beef, chopped onion, grated garlic, egg, Parmesan, parsley, dried basil, ricotta, salt, and pepper. Gradually add breadcrumbs until the mixture holds together.

Fry a small piece to check for seasoning, then form meatballs and fry them in olive oil until browned. Add to the sauce.

Simmer Everything Together:

Let the meatballs simmer in the sauce for another hour, allowing flavors to meld.

Cook the Pasta:

In a separate pot, cook your choice of pasta according to package directions. Drain and mix with the sauce, reserving the meat.

Plate and Serve:

Serve the pasta topped with short ribs, meatballs, and sausages. Garnish with leftover breadcrumbs, grated Parmesan, dollops of whipped ricotta, and a drizzle of olive oil.

Enjoy!

Pair with a glass of wine and enjoy this hearty, comforting dish!

Feel free to adjust the seasonings and ingredients to your liking!

Notes:

Meat Selection: You can mix and match meats for the meatballs. A combination of ground beef and pork or veal adds richness and flavor.

Tomato Variety: San Marzano tomatoes are preferred for their sweetness and low acidity, but you can use any high-quality canned tomatoes if needed.

Cooking Time: The longer you simmer the sauce, the more flavorful it will become. If you’re short on time, you can reduce the cooking duration but aim for at least 2 hours.

Wine Choice: Use a good-quality white wine for deglazing; it enhances the sauce’s flavor. If you prefer not to use wine, substitute with extra broth.

Breadcrumb Consistency: Adjust the amount of breadcrumbs in the meatball mixture based on the moisture level. They should hold their shape but not be too dense.

Ricotta Whipping: For a creamier texture, you can add a splash of milk or cream to the ricotta when whipping it.

Seasoning Adjustments: Taste as you go! Feel free to adjust seasonings in the sauce and meatballs according to your preferences.

Serving Suggestions: This dish pairs beautifully with a side of garlic bread or a fresh green salad to balance the richness.

Leftover Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheat well. The flavors often improve after sitting for a day.

Freezing: You can freeze the meatballs and sauce separately or together in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use ground turkey instead of beef?

Yes, ground turkey can be used as a leaner alternative.

Just be aware that the flavor and moisture content may differ, so you might want to add extra fat or ricotta for richness.

What if I can’t find San Marzano tomatoes?

You can substitute them with any good-quality canned tomatoes.

Look for whole or crushed tomatoes labeled “Italian” for the best flavor.

Can I prepare the sauce ahead of time?

Absolutely! The sauce can be made a day in advance and stored in the refrigerator.

Flavors will deepen and improve overnight.

How can I make this dish gluten-free?

Use gluten-free breadcrumbs for the meatballs and ensure that any sausage you use is gluten-free as well.

Is it possible to cook this in a slow cooker?

Yes! After browning the meat, you can transfer everything to a slow cooker and cook on low for 6-8 hours.

How do I know when the meatballs are fully cooked?

Meatballs should reach an internal temperature of 160°F (70°C).

You can check using a meat thermometer.

What can I serve with this dish?

This dish pairs well with pasta, garlic bread, or a side salad.

You can also serve it over polenta or rice for a different twist.

Can I freeze leftovers?

Yes, both the meatballs and sauce freeze well. Store in an airtight container for up to 3 months.

Thaw in the refrigerator before reheating.

How can I adjust the spice level?

If you prefer more heat, use hot Italian sausages or add red pepper flakes to the sauce or meatballs.

What should I do if the sauce is too acidic?

To balance acidity, you can add a pinch of sugar or a small amount of grated carrot while the sauce simmers.