Method
- 01
Preheat your oven to 400°F.
- 02
In a large bowl, combine your ground beef, ricotta, breadcrumbs, egg, Parmesan cheese, minced garlic, 0.5 tsp salt, and black pepper. Mix gently with your hands until just combined—do not overmix.
- 03
Form the mixture into 8-10 meatballs, about the size of golf balls. Set aside on a plate.
- 04
Heat your olive oil in a large cast iron skillet or Dutch oven over medium-high heat. When hot, carefully add the meatballs and brown them on all sides, about 6-8 minutes total, turning occasionally. They don't need to cook through. Transfer to a plate.
- 05
In the same skillet, add your crushed tomatoes, red wine, smoked paprika, fresh oregano, remaining 0.25 tsp salt, and vegetable broth. Stir well and bring to a simmer.
- 06
Return the meatballs to the skillet, nestling them into the sauce. Add your courgette slices and red pepper strips, stirring gently to distribute. Scatter the drained butter beans over the top.
- 07
Transfer the skillet to the preheated oven (or cover with a lid if using a Dutch oven) and bake for 20-25 minutes, until the sauce is bubbling and the vegetables are tender.
- 08
Remove from the oven and let rest for 3 minutes. Taste and adjust seasoning if needed. Garnish with fresh basil and serve directly from the skillet.
