Pork and Ricotta Meatballs with a Creamy Tomato Sauce
Serves 2
Ingredients
For the Meatballs
250g Pork Mince
Large Handful of the following: Breadcrumbs, Grated Parmesan (I always keep some of both handy in the freezer) and freshly chopped Chives
2 garlic cloves, crushed (we love garlic so use less if you're not such a fan as us)
50g Ricotta Cheese
Seasoning
For the Creamy Tomato Sauce
Oil (I use an Olive Oil Spray)
1x400g tin of Chopped tomatoes
1/2 red onion finely diced
1 tablespoon Balsamic Vinegar
1 tsp Dried Oregano
1 tsp Tomato Purée
100g Ricotta Cheese
Seasoning
Method
1. Start by mixing all of the Meatball ingredients in a large bowl until combined and shape into large marble sized balls
2. Fry the red onion in a few sprays of Olive Oil until it softens
3. Add the meatballs and fry until brown (about 5 minutes)
4. Add the tinned tomatoes and some water (I just rinsed the can out with some warm water)
5. Add the Dried Oregano, Tomato Purée and Balsamic Vinegar. Bring to the boil and the simmer for 10 - 15 minutes until the tomato mixture had reduced and the meatballs are cooked through.
6. Check the seasoning (I found mine was a little sharp so I added a pinch of sugar) and then stir in the Ricotta Cheese.
7. Once combined, serve with some fresh basil and cooked pasta of your choice - I had wholemeal spaghetti.
Considering I didn't follow a recipe I was actually quite pleased with it. It tasted lovely, the meatballs were really tender and juicy and the ricotta added depth to the tomato sauce. Yummy!
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