These grass-fed beef ricotta meatballs with Chianti sauce are one of my hubby’s all-time favorites for several reasons. First of all, they are baked, not fried, which leaves them a whole lot lighter in calories. Secondly, the tomato wine sauce is to die for. And finally, fennel seeds! Oh yeah, those little fennel seeds add major deliciousness to these meatballs.
Not only are they my hubby’s favorite but one of my favorites as well. However, I love them due to the ricotta cheese, which creates super moist meatballs, and the fact that I use grass-fed Angus ground beef and organic ground pork. I do share my hubby’s love for the Chianti sauce. I believe that it is not only the tomato and wine, but also the organic extra-virgin olive oil that makes this sauce so incredibly scrumptious.
My organic extra-virgin olive oil of choice is from Malibu Olive Company. I believe in using local ingredients when available. Supporting local food systems helps support locally ran farms, helps protect the health of our communities, and stimulate local economies. Malibu Olive Company, located in Malibu, California, is family owned and offers organic extra virgin olive oils, among other olive oil products, such as soaps and candles.
Because I want you to be able to enjoy the great taste of Malibu Olive Company’s organic extra-virgin olive oil, I’ve decided to offer a giveaway. Yes, a giveaway! You can win a bottle of Malibu Olive Company Romanelli Quattro Extra Virgin Olive Oil that will be shipped directly to you. This extraordinary olive oil was produced from a proprietary blend of Pendolino and Ascolano olives. Romanelli Quattro is characterized by a pleasing buttery aroma and a robust, peppery finish. It is a perfect compliment to the chef’s kitchen and a wonderful condiment for the dining table.
To enter the giveaway, all you have to do is: Like Malibu Kitchen’s facebook page Leave a comment below that you have done so, along with a valid email address. The winner will be selected randomly and announced July 25th on Malibu Kitchen’s Facebook page. Winner will be notified via email. If the winner doesn’t respond within 72 hours of notification, an alternate will be selected. Not only are you going to love these grass-fed beef ricotta meatballs with Chianti sauce, but your going to love Malibu Olive Company’s olive oil, so don’t miss out on your chance to win!
- Chianti Sauce
- ½ cup finely minced onions - I recommend using a food processor to mince onions
- ¼ cup extra-virgin olive oil - I recommend Malibu Olive Co. olive oil
- 4 garlic cloves, peeled and minced
- 4 slices prosciutto, finely diced
- one 28-ounce jar or can crushed tomatoes
- ½ cup dry red wine
- 1 cup organic beef broth
- 1 pound grass-fed angus ground beef
- 1 pound organic ground pork
- 1 cup fresh bread crumbs, finely ground in food processor
- ½ cup fresh Italian parsley, chopped
- ⅔ cup organic ricotta cheese
- 2 large eggs, beaten
- 2 teaspoons fennel seeds
- ¼ teaspoon cumin
- ¾ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Parmigiano-Reggiano, freshly grated for serving
- Fresh basil leaves for serving
- To make the Chianti Sauce: In a large pan, heat extra-virgin olive oil and sauté minced onions for 5 minutes. Add garlic and chopped prosciutto, sauté for 1 more minute. Add wine and cook for an additional 1 minute. Add crushed tomatoes and beef broth, and allow to simmer for 30 minutes.
- To make the meatballs: Preheat oven to 450 degrees F. Lightly spray a baking sheet with organic olive oil spray. In a large bowl, add all of the meatball ingredients, and lightly mix together with clean hands. Don't over mix. Roll your meatballs, making 2-inch balls. I use a melon ball scoop to evenly measure each meatball. Place them on the prepared baking sheet and bake for 10 minutes.
- Remove the meatballs from the oven and add them to your Chianti sauce. Simmer for 15 minutes or until cooked through. Serve and top with grated cheese and fresh basil.