Sunday, September 14, 2014

Ricotta Meatballs with Chianti Sauce

Last night, Megan and I co-hosted a Baby Shower for my friend Amanda. I was supposed to be in charge of helping out with the food and last minute we had to move it over to my place due to plumbing issues at the Lewis household. It worked out great and we had a blast!
It was themed a "Sprinkle" since it is Amanda's second and she is having another girl. I love the big colorful raindrops that Megan decorated with. The flowers really brought it all together too! Matching napkins and chargers...egh who needs those! We decorated with what I had and it worked out great.

 These are the famous Pot de Cremes that Meg and I love to make! The secret is, they are so EASY! People will think you slaved all day after taking a bite. 

 Such an easy and beautiful appetizer idea! We threaded cherry tomatoes, basil and mozzarella balls, then drizzled them with balsamic and olive oil. We also did melon balls with prosciutto and they were delicious. 

Here we are with the lovely Mommy, Amanda.

 It was just a few months ago that I was hosting a shower for Meg when she was pregnant with this cutie! How adorable is Liam in this outfit!?
 Amanda with her sister.
 It was a lovely group of ladies!

As I said, I was in charge of the food. I had just made this dinner when Meg asked what we should serve. Everyone loves Pasta and Meatballs! These are the BEST meatballs I have ever eaten and this recipe is perfect for a dinner party because it makes so much food. We served them with a Delicious Italian Salad and also had my favorite new Melon Frescas! PS this recipe also comes from my new fav cookbook, Kitchen Revelry

For Sauce:
1/2 onion
1/4 cup olive oil
3 garlic cloves
2 oz prosciutto
1/2 cup dry red wine
1 28oz can of crushed San Marzano tomatoes (I used whole ones and crushed them after they cooked)
1 cup beef Broth


 Finely dice onion.
 Heat oil in a heavy sauce pan and cook onions for 5 minutes.
 Dice Prosciutto and mince garlic.
 Add garlic and prosciutto to pan and cook for 2 minutes.
 Add red wine and cook 2 more minutes.
 Add tomatoes and broth to pan and simmer for 30 minutes.
For Meatballs:
1 pound lean ground beef
1 pound ground pork
1 cup bread crumbs
1/2 cup fresh parsley, chopped
2/3 cup ricotta
2 eggs
2 tsp fennel seeds
1 tsp cumin
1 tsp red pepper flakes
1 tsp kosher salt
1 tsp black pepper
parmigiano-reggiano

 Preheat oven to 450. Add all ingredients to a mixing bowl.

 Use your hands to mix the ingredients together.
 This recipe makes a TON of meatballs. I actually froze half of them after par baking them to use for next time.
 Roll 2 inch meatballs and place on a greased baking sheet. Bake for 10 minutes.
 Sauce is looking good! 
 Remove meatballs from oven.
 Place meatballs in the sauce and allow it to simmer for 15 more minutes or until cooked through.
 Yummy!
 Serve over pasta with fresh grated parmesan cheese!

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