Meatballs with Tomato Sauce

Ingredients

Meatballs

1 pound / 500 g extra-lean ground beef

3 1/2 ounces / 100 g ricotta cheese

1 egg

10 sun-dried tomatoes, chopped

1 cup / 250 ml freshly grated Parmigiano cheese

Salt, to taste

Freshly ground black pepper, to taste

Tomato Sauce

1/4 cup extra-virgin olive oil

1 onion, finely chopped

2 pounds / about 800 g tomato puree

Salt, to taste

Freshly ground black pepper, to taste

In a large mixing bowl, combine the ground beef, ricotta cheese, egg, chopped sun-dried tomatoes, grated Parmigiano cheese, salt, and black pepper.

Mix everything together until the ingredients are evenly blended.

Using your hands, shape the mixture into meatballs about the size of golf balls.

Gently flatten each meatball slightly so they cook more evenly.

To make the tomato sauce, heat the extra-virgin olive oil in a large pot over medium heat.

Add the finely chopped onion and cook until it becomes soft and translucent.

Pour in the tomato puree and bring the sauce to a boil.

Season with salt and freshly ground black pepper to taste.

Reduce the heat to medium.

Carefully add the uncooked meatballs directly into the sauce.

Let the meatballs simmer in the tomato sauce for about 30 minutes, or until fully cooked and tender.

Serve hot with pasta, crusty bread, or your favorite side dish.