Ricotta Cheese Meatballs

Ingredients:

For the Meatballs:

1/2 pound ground pork

1/2 pound ground beef

1/4 cup yellow onion, finely chopped

3 cloves garlic, minced

1 cup ricotta cheese

1/2 cup Parmesan Cheese, fresh grated

1 egg (beaten)

1/4 cup flatleaf parsley, chopped

1 teaspoon dried Italian seasoning, crushed between fingertips

a few grates fresh nutmeg; a pinch or two of ground

sea salt and fresh black pepper

For the Sauce:

1 large yellow onion, diced

1 green bell pepper, diced

olive oil, for sauteing

sea salt and fresh black pepper

5 large cloves garlic, minced

1 (28 ounce) can crushed San Marzano tomatoes

1 tablespoon Italian seasoning, crushed between fingertips

pinch of sugar

red pepper flakes, optional, a few pinches

1 pound spaghetti

Parmesan cheese, for serving

Directions:

Preheat oven to 425 degrees F.

Lightly grease with olive oil a large roasting pan or baking sheet with sides.

Use your hands or a fork to combine all the meatball ingredients in a large bowl. Roll into 1 and 1/2 inch meatballs and place on baking sheet and bake 18 minutes.

Start the sauce by sauteing the onion and green pepper in an extra large soup pot or sauce pan, season with salt and pepper and cook until onion are translucent. Add garlic and saute until fragrant.

Add tomatoes, seasoning, a teaspoon of coarse salt, 1/4 teaspoon black pepper, a pinch of sugar and red pepper flakes if desired. Bring to a simmer.

Remove meatballs from oven and add them one by one into the sauce. Simmer 30-40 minutes, tasting the sauce and seasoning as needed.

Serve as an appetizer or over spaghetti with fresh grated parmesan cheese.