Meatballs in Spicy Tomato Sauce (Polpettine Piccanti in Salsa di Pomodoro)
From Sarah Krol
Pre-heat oven to 200 degrees.
In a medium bowl, combine beef mince with ricotta, parmesan, egg, parsley, salt, nutmeg and pepper.
Take care not to over-mix as you want the meatballs to have a light texture.
Wearing disposable kitchen gloves, scoop out the meat mixture and roll into balls.
Alternatively, you can wet your hands before rolling to reduce sticking.
Place the meatballs in an even layer on a baking sheet lined with baking paper, or a shallow rectangular baking dish. Bake for 20 minutes or until browned.
Once cooked, transfer the meatballs to a gently simmering pot of passata and continue to cook on the stove top at a low temperature for 20 minutes.
Alternatively, if you baked the meatballs in a shallow baking dish, you can add the passata directly to the baking dish and continue to cook in the oven for a further 20 minutes, reducing the oven temperature to 170 degrees.
If using garlic, add a whole clove to the sauce before cooking and season with chilli, fresh basil, sugar, salt and pepper to your liking.
500g beef mince (or a combination of beef, pork and veal mince)
2/3 cup of ricotta
1/3 cup parmesan cheese
1 egg, whisked
1/4 cup breadcrumbs
1/4 cup finely chopped parsley
2 teaspoons salt
1/4 teaspooon nutmeg
1 teaspoon pepper
1 litre passata or prepared tomato sugo
1 clove garlic
1/2 teaspoon sugar
Pinch of dried chilli flakes