• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    1 hour 15 minutes
  • Serves

Equipment: Ultimate Skillet



4 tablespoons olive oil, divided

1 lb ground beef

1 lb spicy pork sausage, removed from casing

1 onion, minced

4 garlic cloves, minced

1 egg, beaten

1/2 cup whole milk ricotta

1/4 cup breadcrumbs

1/4 cup parmesan cheese, grated

1/4 cup parsley, minced

12 tablespoons oregano

Kosher salt


Tomato sauce

1 28oz can tomato puree

1 red onion, thinly sliced

4 garlic cloves, thinly sliced

3 anchovies

3 tablespoons tomato paste

2 teaspoons chilli flakes (optional)


Heat 3 tablespoons of oil in a large skillet or dutch oven. Add onions and season with salt and pepper. Cook until softened and lightly browned and caramelized, about 6-8 minutes. Add garlic and cook for an additional 2 minutes or until soft. Remove from heat and set aside.

Add ricotta, bread crumbs, egg and parmesan cheese to a large bowl. Mix to combine. Add ground beef, sausage, parsley and oregano. Season with salt and pepper. Mix until all of the ingredients are combined

Add remaining tablespoon of olive to the pan over medium heat. Working in batches, add meatballs and brown them on all sides. Once browned, remove them from the skillet, place them on a plate and set aside.

Once all of the meatballs are done, add red onion and sliced garlic to your skillet and season with salt and pepper. Cook until softened, about 3-4 minutes. Add anchovies and tomato paste and cook until anchovies are dissolved and tomato paste is darkened, about 2 minutes. Add tomato purée and chilli flakes. Season with salt and pepper and add meatballs back to the pan, bringing everything to a simmer. Cook 20 to 25 minutes until meatballs are tender and cooked through. Add salt to taste.

Garnish with parsley and parmesan cheese. Serve with fresh grilled bread or pasta.

Meatballs in tomato sauce

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Danielle Campbell