While meatballs may be the best comfort food (when made with the best of the best meat), adding the richness of sun-dried tomatoes and creamy ricotta brings a simple dinner to the level of gourmet, especially when the matching sauce soars and then is all drizzled over fresh pearled couscous.

Sun-dried Tomato Ricotta Meatballs & Pearled Couscous

Meatballs:
1 lb.80% lean ground beef
1 lb. King Soopers Italian Sausage (King Soopers brand is essential for proper flavor)
1 cup whole-milk ricotta cheese
¼ cup oil-packed sun-dried tomatoes
½ cup plain breadcrumbs
1 large egg
1 Tbs. Mrs. Dash salt-free seasoning
1 tsp. dried oregano
sea salt and pepper

Preheat the oven to 400 degrees.

In a large bowl, mash together all the meatball ingredients until well-combined. (Using your hands is highly recommended).

Form into 2” sized balls and place into a large baking dish.

Cover with foil and bake for about 40 minutes – flipping halfway through baking – until crispy on both sides.

Set aside.

Sun-dried Tomato Ricotta Sauce:
1 cup whole-milk ricotta
1 cup heavy cream
¾ cup oil-packed sun-dried tomatoes
2 medium fresh tomatoes, finely chopped
2 Tbs. all-purpose flour
sea salt and pepper

In a large pot, bring the ricotta, cream, and tomatoes to a boil.

Reduce to a simmer and cook for 10 minutes.

Whisk in the flour, sea salt, and pepper until well combined and somewhat thick.

Set aside until ready to serve.

Pearled Couscous:
2 cups pearled couscous
4 cups water
1 Tbs. olive oil
pinch sea salt

In a large pot, bring the water to a rolling boil.

Add the salt, oil, and couscous.

Cook for 10 minutes, until all the water is just about absorbed.

Remove from heat and cover for 5 minutes.

Fluff and stir to serve.

Assembly:
Assemble each plate with a sizeable spoonful of fluffed couscous, topped with meatballs, and sauce.