Beef Meatballs with Ricotta Cheese and Oregano

By Digital Groupe SEB

Savoury beef meatballs with creamy ricotta and a hint of oregano, all simmered in a rich tomato sauce. A mouthwatering delight!

Serves

Prep Time

Cook Time

Ingredients

Method

Peel and finely chop the garlic and onion. Wash and dice the tomatoes. Cut the sliced bread into little cubes. Beat the egg in a bowl.
In a saucepan over a medium heat, fry half the onions in half the olive oil for 5 minutes, or until they become translucent.
Add the tomatoes, the tomato paste, the tomato purée, the oregano, salt and pepper. Leave to simmer over a low heat for 5 minutes.
Bring together the rest of the onions, beef, bread, grated parmesan, egg, ricotta, parsley, salt and pepper in a mixing bowl. Mix with your hands until smooth and even.
Make around fifteen meatballs the size of a golf ball.
Pour the rest of the oil into a frying pan and brown the meatballs on all sides for around 10 minutes.
Transfer the meatballs into the saucepan with the tomato sauce and leave to simmer for 10 min.
Sprinkle with parmesan and chopped fresh basil before serving. Serve hot.