Beef and Ricotta Meatballs in Ragu
Big, tender, melt-in-the-mouth beef and ricotta meatballs simmered in a vegetable-loaded ragu with butter beans - 420 kcal and 41g of protein per portion.
41g protein / serving
420 kcal / serving
50 min
Serves 4
Recipe from YouTube by Emily English
Ingredients
- beef mince (5%)500 g
- celery2 sticks (80 g)
- carrot1 (60 g)
- red onion1 (100 g)
- red pepper1 (150 g)
- garlic2 cloves (10 g)
- tomato puree2 tbsp (30 g)
- chopped tomatoes1 tin (400 g)
- butter beans1 tin, drained (240 g)
- basilto serve
- courgette1, grated (200 g)
- garlic granules1 tsp
- onion granules1 tsp
- oregano1 tsp
- ricotta120 g
- egg1 egg (50 g)
- parmesan20 g
- breadcrumbs50 g
Method
Grate the courgette and squeeze out as much water as you possibly can.
Mix the beef mince, courgette, garlic granules, onion granules, oregano, ricotta, parmesan, egg, breadcrumbs, salt and pepper until just combined.
Roll into large meatballs, bigger than golf ball size - you should get around 12.
Air fry at 210C for 12 minutes, or bake at 220C (200C fan) for 15-18 minutes until browned. They do not need to be cooked through yet.
For the sauce: blitz the celery, carrot and red onion (or finely dice), then saute in a large pan with a pinch of salt until softened.
Add the diced red pepper, chopped rosemary and garlic, then stir in the tomato puree and cook out for 2 minutes.
Add the chopped tomatoes, then fill the tin with water and add that. Simmer for 10 minutes.
Stir in the butter beans, add the meatballs and simmer for 10 minutes until cooked through and the sauce is rich and thickened.
Finish with extra parmesan and lots of torn basil.