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“Hot Italian” Meatballs and Pasta

Yields4 Servings

Our Hot Italian Sausage is made with fennel, brown sugar, chili flake, oregano, black pepper, garlic and onion, so additional seasoning is not needed in the meatballs! The ricotta cheese makes the meatballs tender and moist. Simmer the meatballs in marinara sauce and serve over your favorite pasta.

 ½ cup whole-milk ricotta
 ½ cup grated Parmesan cheese
 1 tsp kosher salt
 1 tsp freshly ground black pepper
 1 large egg
 ½ cup plain dry breadcrumbs
 1 lb North Country Charcuterie Hot Italian Sausage
 24 oz marinara sauce (In Ohio we love Florentine Marinara Sauce!)
 1 lb pasta

In a large bowl, combine cheeses, seasonings, egg and breadcrumbs and gently mix by hand.


Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Refrigerate meatballs for 45 minutes.


Arrange the meat balls on a greased rimmed baking sheet, bake for 20 minutes at 400 degrees until outside is golden brown.


Arrange the meatballs in a large skillet or Dutch oven, pour Marinara sauce over, and simmer gently for 10 minutes while pasta boils. Do not stir or the meatballs will fall apart.


Serve meatballs and sauce over your favorite pasta. Sprinkle additional grated Parmesan cheese on top.

Nutrition Facts

Servings 0