If you pick up a pack of our house-made beef ricotta meatballs, we recommend making Chef Jason’s red sauce. It’s a simple tomato sauce that comes together easily with stuff you probably have on hand. Simmer the meatballs in the sauce, and serve over hot cooked pasta (we love Baia pasta) or polenta with grated parmesan.
Recipe: Meatballs in Red Sauce
Chef’s notes: If you plan to finish your meatballs with parmesan, cut off the rind and add it to your simmering sauce for more flavor. (Discard the rind before you serve.) The sauce can be made ahead: after step 4, cool and refrigerate the sauce, and use within a few days.
- 1 jar Happy Girl Kitchen crushed heirloom tomatoes
- 1 pack beef ricotta meatballs from The Local Butcher Shop, thawed if previously frozen
- 4 Tablespoons (2oz) butter
- 2 Tablespoons shallots, minced
- 1 Tablespoon garlic, minced
- 1 teaspoon crushed red pepper
- 1 teaspoon dry oregano
- 1 Tablespoon salt
- Chopped herbs (parsley, chives and/or thyme), optional
- Parmesan, grated (optional)
1) Heat butter in pan just until it starts to brown, about five minutes.
2) Add the onions and garlic and stir until fragrant, one or two minutes.
3) Stir in crushed red pepper and dry oregano and cook for two to three minutes.
4) Add the crushed tomatoes, adjust the heat and simmer for 20 minutes.
5) Add the meatballs and simmer for a additional 10 to 15 minutes, until warmed through.
6) Finish the meatballs with fresh chopped herbs and parmesan. Serve over pasta or polenta.
The meatball are definitely fully cooked. My guess is you’re seasoning the meat and the seasoning (salt) is curing the meat a little so they retain redness… sort of like corned beef or ham. I would also guess that the longer you let the seasoned meat “marinade” before cooking, the resulting meatballs would be red on the inside.
I’ve seen this happen when I make potstickers where I season the pork the day before before cooking.