Meatballs with Fregola and Ricotta in Tomato Sauce

This recipe is from F&W. If you can’t find Fregola you can use orzo. These meatballs are light and tender.

1/4 c Fregola or orzo
1 egg
1 shallot, minced
2 garlic cloves, minced
1/8 tsp cinnamon
1/8 tsp nutmeg
1 lb ground beef
1/2 c fresh ricotta cheese
1/4 c water
1 tsp salt
1/4 tsp pepper
1/4 c chopped basil
1 TBSP olive oil
Shaved Parmigiano-Reggiano cheese, for serving

Tomato sauce:
28 oz canned tomatoes
1 onion, chopped
3 cloves garlic, minced
1 TBSP olive oil
2 bay leaves
4 springs parsley
Salt and pepper

In a small pan cook pasta according to package. Drain and cool.

In a medium size pan, heat olive oil over medium heat, add onions and garlic and cook for 3 – 5 minutes until softened. Add tomatoes, and blend with an immersion blender until smooth. Add parley and bay leaf and cook over low heat.

In a large bowl combine all the meatball ingredients except the olive oil and parm. Form into meatballs.

Heat 1 TBSP olive oil in a large pan, over medium heat, add meatballs and cook, browning on all sides until cooked through about 8 minutes.

To serve, place sauce in the bottom of a shallow bowl top with meatballs and sprinkle with cheese.

Serves 4.


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