No ImageSausage Meatballs with Ricotta in Tomato Sauce

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  1. Ian

    I adore your pics, Elise. Ian

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  2. Sandy

    re: not browning the meatballs

    I was never happy with the meatballs I made until a colleague shared her grandmother’s recipe–drop the meatballs right into the gently boiling sauce. Pure heaven! Wouldn’t make them any other way. I can’t wait to try this recipe with ricotta.

  3. René

    I wonder, if there is a good substitution for the sweet Italian sausage. I live in Germany and we do not get these kind of sausage here.
    And one more thing….I love your page!

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  4. Freda Pagani

    I make my meatballs adding ground mortadella. It’s two pounds ground beef and 1/3 pound of ground mortadella. Then the usual breadcrumbs, salt, pepper, egg and garlic. I brown them in the oven at 400°F and then add them to my favorite marinara sauce. Hope you enjoy it.

    Thanks for the suggestion! ~Elise

  5. Rainy

    I made these for a weekly dinner with friends and served them as meatball sandwiches (in rolls with cheese melted on top). They were absolutely awesome. Thank you for recipe!

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