Pork & Ricotta Meatballs With Roasted Garden Tomato Sauce

This recipe for Pork and Ricotta Meatballs with Roasted Garden Tomato Sauce is a standout from Mary Heffernan's newly released cookbook *Five Mary’s Ranch Raised*. With Mary’s permission, I’m excited to share this simple yet flavorful meatball recipe that will surely become a family favorite. The garden tomato sauce made from fresh ripe tomatoes is truly to die for and is a must-make before tomato season ends.

Ingredients

For the Tomato Sauce

• Extra virgin olive oil
• 4 pounds fresh ripe tomatoes, cut into wedges
• Kosher salt
• 6 large cloves of garlic, whole and unpeeled
• 1 teaspoon balsamic vinegar, plus more if needed

For the Meatballs

• 1 pound ground pork
• 1 pound ground beef
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan (or another hard salty cheese)
• 1/2 of a small yellow or red onion, finely chopped
• 1 large egg, beaten
• 1 teaspoon dried parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Chopped fresh basil leaves for garnish

Directions

Prepare the Tomato Sauce

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C) and position two oven racks evenly.
2. Prepare the Baking Sheets:
   Brush two large-rimmed baking sheets with olive oil.
3. Arrange the Tomatoes:
   Spread the tomato wedges evenly across the two prepared baking sheets.
4. Season and Roast:
   Drizzle the tomatoes with olive oil and sprinkle generously with kosher salt. Wedge the unpeeled garlic cloves between the tomatoes, ensuring they are well-distributed. Toss everything gently to coat the tomatoes and garlic in the oil and seasoning.
5. Bake:
   Roast the tomatoes in the oven for about 45 minutes, rotating the baking sheets once or twice to ensure even cooking. The tomatoes should be fragrant and just starting to brown. Keep an eye on them to prevent burning.

Blend the Sauce

1. Cool Slightly:
   Once the tomatoes and garlic are roasted, allow them to cool slightly.
2. Blend the Ingredients:
   Squeeze the roasted garlic out of their skins into a blender or food processor, discarding the skins. In batches, transfer the roasted tomatoes (including their skins and seeds) to the blender and blend until smooth.
3. Adjust the Sauce:
   Pour the blended sauce into a large saucepan and stir in the balsamic vinegar and a hefty pinch of salt. Taste and adjust seasoning if needed. Set the sauce aside.

Prepare the Meatballs

1. Increase Oven Temperature:
   Increase the oven temperature to 450°F (230°C).
2. Mix the Ingredients:
   In a large mixing bowl, combine the ground pork, ground beef, ricotta cheese, grated Parmesan, finely chopped onion, beaten egg, dried parsley, kosher salt, and freshly ground black pepper. Mix the ingredients thoroughly with your hands until well combined.
3. Shape the Meatballs:
   Shape the mixture into meatballs, each about 2 inches in diameter. You should end up with approximately 28 meatballs.
4. Bake the Meatballs:
   Arrange the meatballs evenly on a rimmed baking sheet brushed with olive oil, ensuring they are not touching to allow for even browning. Bake the meatballs in the oven for about 20 minutes or until they are cooked and well-browned on one side.

Combine the Meatballs with the Sauce

1. Transfer the Meatballs:
   Once the meatballs are cooked, use a spatula to gently loosen them from the baking sheet. Transfer the meatballs to the saucepan with the roasted tomato sauce.
2. Simmer:
   Place the saucepan over medium heat and bring to a gentle simmer. Allow the meatballs to simmer in the sauce for about 20 minutes, allowing the flavors to meld together beautifully.

Serve

1. Plate and Garnish:
   Transfer the meatballs and sauce to a wide serving bowl. Garnish generously with additional grated Parmesan cheese and freshly chopped basil leaves for a burst of color and flavor.
2. Serving Suggestions:
   For a complete meal, serve the meatballs hot with crusty bread, pasta, or over a bed of creamy polenta.

Additional Tips

• Make-Ahead Option: Both the meatballs and the sauce can be prepared beforehand. Store them separately in the refrigerator, then reheat together before serving.
• Freeze for Later: The meatballs can be frozen before or after baking. To freeze, arrange them on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag. They can be cooked from frozen or thawed overnight in the refrigerator.
• Pairing Suggestions: This dish pairs wonderfully with a light red wine like Pinot Noir or a medium-bodied Chianti. A simple green salad with a tangy vinaigrette also complements the richness of the meatballs and sauce.

These Pork & Ricotta Meatballs with Roasted Garden Tomato Sauce are a comforting and flavorful dish that celebrates the best of late summer produce. Whether you're serving it for a cozy family dinner or a special gathering, this recipe will surely impress. Enjoy!