Make-Ahead Ricotta Meatballs in Garlic Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

Soft ricotta-spiked beef meatballs simmered in a simple garlicky tomato sauce, then cooled and frozen in family-sized portions. The ricotta and breadcrumbs keep the meatballs tender through freezing, and an oil-and-tomato sauce (no cream) reheats without splitting or watering out. Pull a bag out on a Tuesday, boil pasta, done.

Ingredients

• 1.5 lb ground beef (85/15)
• 1 cup whole-milk ricotta
• 3/4 cup dried breadcrumbs
• 1/2 cup grated parmesan
• 1 large egg
• 1.5 tsp fine salt
• 1/2 tsp black pepper

• 3 tbsp olive oil
• 5 cloves garlic, thinly sliced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 2 28 oz cans crushed tomatoes

Instructions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment. In a big bowl, mix the ground beef, ricotta, breadcrumbs, parmesan, egg, 1 tsp of the salt and the black pepper with your hands until just combined — stop as soon as you no longer see streaks of ricotta, or the meatballs will turn dense.
2. Roll into 24 golf-ball-sized meatballs (about 1.5 inches) and space them out on the sheet. Bake for 15 minutes, until browned on top and firm; they will finish cooking in the sauce.
3. While they bake, warm the olive oil in a large deep skillet or Dutch oven over medium heat. Add the garlic, oregano and red pepper flakes and cook for 1 minute, stirring, until the garlic is fragrant but not browned.
4. Pour in both cans of crushed tomatoes plus the remaining 1/2 tsp salt, swirl about 1/2 cup water in one can and add it, and simmer uncovered over medium-low for 15 minutes, stirring occasionally, until the sauce no longer tastes raw and has thickened slightly.
5. Nestle the baked meatballs and any pan juices into the sauce, cover, and simmer gently for 10 minutes on low. Do not boil hard — a lazy simmer keeps the meatballs intact for freezing. Taste and add salt if needed.
6. TO FREEZE: cool completely, uncovered, until no steam rises (about 45 minutes), then divide meatballs and plenty of sauce between 2–3 zip-top freezer bags or airtight containers, making sure the sauce covers the meatballs. Press bags flat, squeeze out air, label with the date and freeze up to 3 months.
7. TO REHEAT: thaw overnight in the fridge, then reheat covered in a saucepan over medium-low for 12–15 minutes, stirring gently, until bubbling and 165°F in the center. From frozen, put the block in a covered saucepan with 1/4 cup water over low for 25–30 minutes, breaking it up as it loosens. Serve over spaghetti or in rolls with extra parmesan.

Chef's tips

Nutrition (per serving, estimated)

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