Meatballs in Tomato Sauce with Ricotta

Directions

1. 1

   Combine the ground meat, egg, almond flour, Parmesan cheese, dried garlic, dried onion, oregano, and basil in a bowl. Season with salt and pepper. Shape into 12–15 meatballs.

2. 2

   Heat oil in a skillet over medium heat. Cook the meatballs in batches for 3 to 4 minutes, occasionally turning to brown on all sides.

3. 3

   In the same pan where you fried the meatballs, add thinly sliced garlic, basil sprigs, and finely chopped onion. Simmer for 10 minutes, then add grated tomatoes. Next, add the spinach leaves and cook for 1 minute. Season with salt and pepper. Then add the meatballs into the tomato sauce and leave them under the lid for 15–20 minutes on low heat.

4. 4

   While the meatballs are simmering, prepare the ricotta mixture: add salt, pepper, and mint to the ricotta, mix everything well, and then spoon it into the pan.