Meatballs with Tomato Sauce


For the Meatballs

  • 2 Lb. Ground Beef
  • 1 Cup Grated Parmesan Cheese
  • 1 Cup Whole-Milk Ricotta
  • 1 Egg
  • 2 Garlic Cloves, Chopped
  • 1/2 Onion, Chopped
  • 1/4 Cup Parsley, Chopped
  • 1/4 Tsp. Dried Oregano
  • 1 Cup of Panko
  • Salt and pepper

For the Tomato Sauce

  • 3 Garlic Cloves, Chopped
  • 2 Bay Leaves
  • 1/4 Tsp. Red Pepper Flakes
  • 2 Tbsp. Olive Oil (Optional)
  • 1 Can Plum Tomatoes Puree
  • Salt and pepper


  1. In a bowl mix together, the ground beef, fresh Parmesan, ricotta, egg and panko. Set aside.
  2. Heat the Premier Nonstick 12" Fry Pan over medium high heat. Cook the onion and garlic until softened. Add it to the meatballs mix.
  3. Form bite-sized meatballs and sear them in the frying pan over medium high heat. Set aside.
  4. In the same pan, add oil, garlic, red pepper flakes and the can of tomatoes. Add the bay leaves, salt and pepper. Let it simmer.
  5. Add meatballs to the sauce and cover to finish cooking.
  6. Enjoy with a baguette or on top of spaghetti and top with fresh Parmesan cheese.
Frying Pan