Meat Balls with Ricotta in Fresh Tomato Sauce
Serves 4
Prep Time 20 mins
Cooking 30 mins
Level medium
Ingredients
- 2, minced Onions
- 2, minced Garlic Cloves
- 400g Mayor Polpa (tomato pulp)
- 2 tbsp Three Hills Kunserva (tomato paste)
- 350g Minced Beef
- 160g Minced Pork
- 250g Hanini Ricotta
- 1 Egg
- 90g Breadcrumbs
- 25g, grated Hanini Pekorin Mature Cheese
- 3 sprigs, stems removed and minced Thyme
- 1 tbsp Parsley
- 1 tsp Pinto's Pride Soy Sauce
- Salt & Pepper
- 1 Bay Leaf
- Vegetable Oil
Fry the onion and garlic in olive oil until transparent and starting to brown. Add the tomatoes and continue frying for about a minute. Remove from heat and allow cooling down. In a large bowl mix the beef, pork, ricotta, egg, breadcrumbs, thyme parsley, soy sauce, salt and pepper and the Hanini Pekorin cheese. Stir until all ingredients are blended. Roll the meat into 1.5’’ balls with your hands. If the mixture is too loose, refrigerate for a bit until mixture stiffens. Heat a frying pan over medium heat and add 2 tbsp of oil. Fry the meatballs in batches of 4, gently flipping them from side to side with a big spoon to maintain their shape. Cook until browned on all sides. Pour the tomato mix, the tomato paste and 1 tbsp of oil and simmer with the meat balls on very low heat for 10 minutes. Scrape the bottom of the pan to incorporate the flavour of the meat into the sauce. Add the bay leaf and simmer for further 5 minutes. Serve with grated Hanini Pekorin cheese.
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