Ricotta and oregano meatballs

#dishes/main #active-time/30-to-60mins #scalable #meals/dinner #cuisines/italian
Ottolenghi Simple
Servings: 4

Ingredients

• ¼ cup/60ml olive oil
• 2 large onions, chopped (2¼ cups/330g)
• 4 garlic cloves, minced
• 1 cup/20g oregano leaves, chopped, plus extra to serve
• 1 (14.5 oz/400g) can chopped tomatoes
• 2 cups/500ml chicken stock
• salt and black pepper
• 1 lb 2 oz/500g ground beef
• 2 cups/100g fresh white breadcrumbs (from 3–4 slices, crusts removed)
• 9 oz/250g ricotta
• 2¼ oz/60g Parmesan, grated
• 1 large egg, beaten
• 1 cup/20g parsley, chopped

Instructions

1. First make the tomato sauce. Put 2 tbsp of the oil into a sauté pan and place over medium-high heat. Add half the onions, half the garlic, and half the oregano and cook for 8–10 minutes, stirring until the onions have softened without taking on color. Add the tomatoes and their juice, half the stock, ½ tsp salt, and some black pepper. Decrease the temperature to medium and cook for 10–15 minutes, stirring from time to time, to thicken the sauce.
2. Meanwhile, make the meatballs. Place the remaining onion, garlic, and oregano in a large bowl along with the beef, breadcrumbs, ricotta, Parmesan, egg, parsley, ¾ tsp salt, and some black pepper. Using your hands, mix everything together and shape into 12–14 balls.
3. Put 1 tbsp of the oil into a large frying pan and, when hot, add the meatballs (you will need to do this in two batches, adding another tbsp of oil to the pan for the next batch). Sear for 8 minutes, turning throughout, then transfer to a separate plate.
4. Gently lower the meatballs into the sauce and pour over enough of the remaining stock so that the meatballs are almost covered. Add a little water, if needed, to make up the liquid. Place over medium-low heat and simmer very gently, covered, for 30 minutes. To thicken the sauce—it should have the consistency of a thick pasta sauce—remove the lid toward the end of cooking and increase the temperature a little. Remove from the heat and set aside for at least 10 minutes. Add extra oregano and serve.

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