Try Red wine with this!

Red wine pairs wonderfully with ricotta meatballs due to its robust and fruity characteristics. The wine’s bold flavors complement the savory richness of the meatballs, enhancing their taste. The acidity in red wine also provides a nice contrast, cutting through the richness and creating a well-balanced and satisfying dining experience. Cheers to a delicious pairing!

Instructions

Combine the Herb Ricotta mixture and set aside.
Heat 1 tbls olive oil in a skillet and add the finely diced onion. Soften then add the garlic and cook for 1 more minute. Set aside and let cool.
In a large bowl, combine the egg, cream, breadcrumbs, parmesan, parsley, Italian seasoning, mustard powder and 1/2 Cup of the Herb Ricotta mixture. Add the cooled onions/garlic. Now add the ground beef/pork, salt/pepper. Gently mix until well combined. (Don’t overwork the meat or it will become tough).
Roll into small balls and transfer them to the fridge for 15 minutes.
Heat olive oil in a skillet, use enough to cover the meatballs halfway.
Brown the meatballs in batches. Remove and set aside.
Add 3/4 of the tomato sauce to a casserole dish. Add the meatballs and top with the remaining sauce. Cover and bake at 190C/375F for 30 minutes. Remove the cover and add dabs of remaining herb ricotta on top. Baked uncovered for 15 more minutes.

Tomato Sauce
Heat olive oil in a pan. Add the garlic and cook for 1 minute. Add the tomatoes and seasonings to the pot and stir to combine.
Simmer for 15 minutes. When ready add about 3/4 Cup water as well so the sauce doesn’t get too thick during baking.

Credits

Lolly’s Kitchen
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