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meatball ricotta
 Meatballs with Tomato
Ricotta Sauce

 

Menu Plan for the week of March 22, 2013:  Sunday's Recipes

Meatballs in Tomato Ricotta Sauce, Cannellini, Pasta

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

     Ricotta is a non-melting cheese, making it perfect for lasagne where you want it to hold it's shape but frustrating if you want to combine it in a sauce. Use a small whisk or a fork to stir it well, making the sauce thick and creamy. If you have any tomato left from Saturday, add it to this. This should use up the ricotta.  If you still have some left, either be generous in this dish or add it to the quiche on Thursday.

Meatballs in Tomato Ricotta Sauce, Cannellini, Pasta                     Time:    30 minutes
     Almost a skillet dinner - the meatballs are cooked in the sauce but the pasta is cooked separately.  The ricotta is stirred into the sauce making it creamy - if a bit pale.

Meatballs
8oz (250gr) ground beef
2 tbs dry breadcrumbs
1 tbs Dijon-style mustard
1 tbs ketchup
1 tbs Worcestershire sauce
1 egg
1 tsp dried oregano
1 1/4 cup bite-size pasta
Sauce:
1 medium onion
2 cloves garlic
1/2 red bell pepper
15oz  (450gr) whole tomatoes
1 cup white beans
1 tbs paprika
1 tsp chili powder
1 tbs olive oil
1/2 cup ricotta

Cook pasta according to package directions. 
Meatballs:  In medium bowl combine egg, breadcrumbs, mustard, ketchup, Worcestershire sauce and oregano.  Mix well.  Add beef and mix well, hands work best, kneading it like bread dough.  Form into small meatballs, about 1" (2.5cm) in diameter. 
Sauce: Roughly chop onion and pepper.  Mince garlic.  Open tomatoes, roughly chop, reserving all sauce. Rinse beans if needed, drain.
Heat a large skillet over medium heat.  When hot, add oil, paprika, chili powder and sauté briefly. Add onion, pepper, garlic and sauté until onion is transparent, about 5 minutes.  Add the tomatoes, juices  and stir to combine.  When simmering, add the meatballs, being careful that they don't touch.  Cover, reduce heat and continue to simmer until done, stirring and turning the meatballs once or twice, about 10 minutes.  
To finish:   Add ricotta, stirring well to combine.  Add beans, cover and heat through.  Add pasta, stir well and serve.

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large skillet with lid, pot and colander for pasta, large
bowl, plate

Put water on high heat for pasta
Mix eggs, crumbs, mustard, ketchup, sauce, herbs
Add beef, mix well
Make meatballs, set on plate, set aside
Roughly chop onion
Heat skillet, add oil, chili, paprika, sauté
Add onion, sauté
Chop red pepper, add to onion

Mince garlic, add to onion
Open tomatoes, roughly chop
Rinse beans if needed
Add tomatoes, juices to skillet, simmer
Start to cook pasta
Add meatballs to skillet, cover, reduce heat, simmer
   10 minute break
Back?
Turn the meatballs
Move meatballs to side, add ricotta, stir well
Add beans, heat through
Drain pasta, add to skillet
Stir well, serve