Recipes and Cooking Crispy Ricotta Meatballs with Sheet-Pan Tomato Sauce A typical homemade sauce simmers for hours on the stove top to meld flavors. Roasting a mixture of fresh and canned tomatoes, chopped garlic, and fresh herbs on a sheet pan gets you there in only 20 minutes. By Kathy Gunst Kathy Gunst Instagram Website Kathy Gunst has been a food writer and editor and teacher for over 40 years. She won a James Beard award 2015 for Best Home Cooking in the Journalism award. IACP award for Best Radio and Best Short Essay. She is the Resident chef for NPR's Here and Now and the author of 16 cookbooks. In addition to Better Homes & Gardens, her work has appeared in the Washington Post, Eating Well, Culture, Yankee, Bon Appetit, and more. Learn about BHG's Editorial Process Published on April 8, 2019 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 45 mins Total Time: 75 mins Servings: 5 Jump to Nutrition Facts Ingredients 1 cup ricotta cheese 1 egg ¼ cup chopped fresh parsley 3 tablespoon chopped fresh basil 1 tablespoon chopped fresh sage, oregano, or thyme ½ teaspoon salt ¼ teaspoon ground black pepper 1 pound ground beef 1 pint cherry tomatoes 1 28 ounce can crushed tomatoes 3 cloves garlic, chopped 1 tablespoon chopped fresh parsley Salt and ground black pepper ¾ cup panko 1 tablespoon canola oil or vegetable oil 1 tablespoon olive oil 12 ounce linguine or spaghetti Directions For meatballs: In a large bowl combine ricotta, egg, parsley, 2 tablespoons basil, the sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add ground beef; gently mix until just combined. Form into twenty-four 1-inch meatballs. Preheat oven to 425°F. For sauce: In a 15x10-inch pan combine cherry and crushed tomatoes, garlic, remaining basil, and the parsley. Roast 20 minutes, stirring once halfway through. Season with 1/4 tsp. each salt and black pepper. For a smooth sauce, use an immersion blender or a blender to puree. Meanwhile, place panko in a shallow dish. Working in batches, add meatballs; roll gently to coat. In a large skillet heat oils over medium-high. Working in batches, cook meatballs 4 minutes each side or until golden brown and cooked through (160°F). Transfer to a plate lined with a paper towel. Cover, keep warm. Bring a large pot of salted water to boiling. Cook pasta according to package directions; drain. Toss pasta with sauce, top with meatballs, and, if desired, sprinkle with Parmesan cheese. Makes 5 servings. To freeze meatballs: Prepare meatballs through Step 1. Cover and chill up to 1 day. To freeze, place on a baking pan lined with parchment paper. Freeze 4 to 6 hours or until firm. Transfer to a freezer bag; freeze up to 6 months. Before cooking, thaw in the refrigerator overnight. To Bake Meatballs Lightly oil a 15x10-inch baking pan. Place panko-coated meatballs on prepared pan. Bake in a 425°F oven for 16 minutes until done (160°F), turning once. Print Nutrition Facts (per serving) 677 Calories 29g Fat 73g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 677 % Daily Value * Total Fat 29g 37% Saturated Fat 9g 45% Cholesterol 115mg 38% Sodium 798mg 35% Total Carbohydrate 73g 27% Total Sugars 11g Protein 35g Vitamin C 25.5mg 128% Calcium 227mg 17% Iron 7mg 39% Potassium 891mg 19% Fatty acids, total trans 1g Folate, total 47.6mcg Vitamin B-12 1.7mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.