Ricotta Meatballs with Tomato Butter Sauce

Name: Ricotta Meatballs with Tomato Butter Sauce
Total time: 60 min
Ingredients: 1 (28 oz) can whole peeled tomatoes*; 5 tbsp butter; 1 yellow onion, (quartered (leave root in tact), divided); Kosher salt, (to taste); 8-12 oz orzo**; ½ cup whole milk ricotta cheese; ⅓ cup rolled oats, (coarsely ground***); ¼ cup grated parmesan cheese, (plus more for topping); ½-1 cup parsley, (finely chopped, plus more for topping); 1 large egg; 2 garlic cloves, (grated or finely chopped); ¼ yellow onion, finely chopped (leftover from sauce above); 1 tsp kosher salt, (divided); 1 lb grass-fed ground beef ((or use a mix of beef and pork)); ½ tsp black pepper; ½ tsp red pepper flakes ((optional, for spice)); 2 tbsp olive oil; *Get high quality san Marzano if you can, these are the BEST. I save these tomatoes for recipes like this one where the tomatoes really shine.; **Use any pasta shape or serve this over polenta, gnocchi, or even simply roasted potatoes! The meatballs and sauce are filling, so I find that I don’t need as much pasta (hence the 8-12 oz range); ***To grind your oats, add them to a high-speed blender and blend until a coarse flour forms.; Note: ~ this recipe has three components, so it’s best to do it with a partner or prep some items ahead (like making the sauce or forming the meatballs).

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A date night dinner for me usually involves pasta and is there anything more romantic and sexy than a plate of pasta with giant juicy meatballs, a velvety r ...

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Ingredients

1 (28 oz) can whole peeled tomatoes*
5 tbsp butter
1 yellow onion, (quartered (leave root in tact), divided)
Kosher salt, (to taste)
8-12 oz orzo**
½ cup whole milk ricotta cheese
⅓ cup rolled oats, (coarsely ground***)
¼ cup grated parmesan cheese, (plus more for topping)
½-1 cup parsley, (finely chopped, plus more for topping)
1 large egg
2 garlic cloves, (grated or finely chopped)
¼ yellow onion, finely chopped (leftover from sauce above)
1 tsp kosher salt, (divided)
1 lb grass-fed ground beef ((or use a mix of beef and pork))
½ tsp black pepper
½ tsp red pepper flakes ((optional, for spice))
2 tbsp olive oil
*Get high quality san Marzano if you can, these are the BEST. I save these tomatoes for recipes like this one where the tomatoes really shine.
**Use any pasta shape or serve this over polenta, gnocchi, or even simply roasted potatoes! The meatballs and sauce are filling, so I find that I don’t need as much pasta (hence the 8-12 oz range)
***To grind your oats, add them to a high-speed blender and blend until a coarse flour forms.
Note: ~ this recipe has three components, so it’s best to do it with a partner or prep some items ahead (like making the sauce or forming the meatballs).