how to build a simple she shed

ITALIAN-STYLE RICOTTA MEATBALLS WITH SIMPLE TOMATO SAUCE

These Italian-style meatballs are incredibly rich and flavorful, made with a perfect blend of ground beef and pork, plus a generous mix of fresh aromatics like onion, garlic, and basil. Soaking the breadcrumbs in ricotta cheese creates an irresistibly light and tender texture. Baked, broiled, and then simmered in a simple yet delicious tomato sauce, these ricotta meatballs turn out beautifully golden-brown on the outside while remaining melt-in-your-mouth tender inside.

INGREDIENTS

Meatballs:

  • 3/4 lb 85%-90% lean ground beef (see Recipe Notes)
  • 3/4 lb ground pork (see Recipe Notes)
  • Nonstick cooking spray
  • 1 tbsp olive oil
  • 1/2 medium yellow onion, diced
  • 8 cloves garlic, finely chopped or grated
  • 6 oz whole milk ricotta (approx. 3/4 cup)
  • 3/4 cup panko breadcrumbs
  • 2 large eggs
  • 2 oz finely grated parmesan (approx. 3/4 cup)
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh basil
  • 1 tbsp Italian seasoning
  • Optional: Up to 1 tsp crushed red pepper flakes
  • Kosher salt and ground black pepper, to taste
  • For serving: Tomato sauce (recipe below), grated parmesan, chopped fresh parsley or basil, crushed red pepper flakes, pasta (optional)

Simple Tomato Sauce:

  • 1 tbsp olive oil, as needed
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, finely chopped or grated
  • Optional: Up to 1 tsp crushed red pepper flakes
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine
  • 1 (28 oz) can crushed fire-roasted tomatoes
  • 1 (14 oz) can diced fire-roasted tomatoes
  • 1/2 cup water
  • 1/2 cup grated parmesan
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh basil
  • Kosher salt and ground black pepper, to taste

INSTRUCTIONS

  • Prep the Oven and Ingredients: Preheat the oven to 425°F with the rack positioned in the top 1/3, about 8 inches from the broiler. Line a large baking sheet with foil and spray generously with nonstick cooking spray. Set aside.
  • Cook the Onion and Garlic for Meatballs: In a large skillet, heat olive oil over medium heat. Add the diced onion, season with salt and pepper, and cook for 5-6 minutes until softened. Add the garlic and cook for another 1-2 minutes. Transfer the mixture to a bowl and set aside. Remove the skillet from the heat.
  • Soak the Breadcrumbs: In a large mixing bowl, combine the ricotta and panko breadcrumbs. Stir and let sit for 10 minutes.
  • Cook the Aromatics for Tomato Sauce: In the same skillet, heat a bit more olive oil over medium heat. Add the diced onion and season with salt and pepper. Cook for 5-6 minutes until softened. Stir in the garlic and optional red pepper flakes and cook for another 30 seconds.
  • Build the Tomato Sauce: Stir in tomato paste and cook for 1-2 minutes until it darkens. Deglaze the skillet with white wine, scraping up any browned bits. Add the crushed tomatoes, diced tomatoes, and water. Bring to a simmer, reduce heat, and cook for 25 minutes until thickened. Stir in grated parmesan, parsley, and basil. Season to taste.
  • Mix the Meatball Ingredients: Add the softened onion and garlic mixture to the soaked breadcrumbs, followed by the eggs, parmesan, parsley, basil, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper. Gently mix, then add the ground beef and pork, being careful not to overmix.
  • Form the Meatballs: Shape the meatball mixture into 16-18 meatballs, slightly larger than a golf ball, and arrange on the prepared baking sheet.
  • Bake the Meatballs: Bake the meatballs for 10 minutes. Then, turn on the broiler and broil for 5-8 minutes until golden brown, rotating the pan as needed.
  • Simmer the Meatballs in Sauce: Add the cooked meatballs to the simmering tomato sauce and cook for 10 minutes, stirring occasionally. Stir in more parmesan, parsley, and basil, then let simmer for an additional 5 minutes.
  • Serve: Serve the meatballs with pasta or in a meatball sub. Garnish with additional parmesan, parsley, and crushed red pepper flakes as desired. Enjoy!

NOTES

Best Meat for Meatballs:While some recipes call for ground veal, I prefer the classic mix of beef and pork for convenience and flavor. Some stores offer a pre-mixed “meatball mix” of beef, pork, and veal, which can be used here if available.

Storage and Freezing:

  • Refrigerate: Store the meatballs and sauce in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop, adding a bit of water or chicken stock if needed.
  • Freeze: Store in the freezer for up to 3 months. To thaw, place in the fridge overnight and reheat as usual.

20-Minute Meal Prep:

  • Prep the onions and garlic in advance and store in the fridge for up to 5 days.
  • Form the meatballs up to 3 days ahead and refrigerate until ready to cook.

HOW TO BUILD A BENCH SEAT FROM IKEA CABINETS

As part of our breakfast nook makeover, I wanted to create a built-in-style dining bench cabinet. Dining benches are not only charming and cozy but also a practical way to save space. Using IKEA cabinets, I was able to build a bench that looks built-in, yet remains movable. Let me show you how to create your own simple dining bench seat using kitchen cabinets!

Isn’t it adorable?! I’m really proud of how this little project turned out, especially the top of the bench—it looks great and was surprisingly easy to build. I did most of it myself, though my husband helped by using his big nail gun to secure the base.

The rest of the process was super simple. To create this DIY bench seat, I used two IKEA refrigerator wall cabinets, each measuring 30″ wide by 15″ high. The width was perfect, as it nearly fills the wall in our breakfast nook. The 15″ height worked out great, too—once I placed the cabinets on a base, they ended up almost the same height as a standard bench or chair (18″).

HOW TO MAKE A DIY BENCH CABINET USING IKEA KITCHEN CABINETS

  • To create a stylish and functional dining bench, I started by assembling two IKEA refrigerator wall cabinets according to the instructions and adding the cabinet doors. 
  • For the base, I used 2×4 lumber and a miter saw to create a frame that matched the dimensions of the bottom of the cabinets—thankfully, the math was easy! I added some braces for extra sturdiness.
  • Next, I set the cabinets on top of the base, attached them in the center with screws to prevent shifting, and secured them to the base with a finishing nail gun. To give the base a polished look, I added baseboard trim, filled the nail holes with caulk, and carefully caulked the seams. 
  • After painting the trim white with two coats, it perfectly matched the cabinets and gave the bench a professional finish.

DIY BENCH CUSHION

For the cushion, I found some 2″ foam on Amazon, cut it to size, and made a simple bench cushion cover from durable, water-resistant indoor-outdoor fabric. I sewed it by hand without a zipper, making it easy to clean and protect the foam from spills.

WHY I LOVE THIS BENCH

This bench is a perfect match for our kitchen’s style, offering a cozy seating area for the kids while doubling as extra storage for dishware and kitchen essentials. The cabinets are the ideal depth, designed for kitchen use, which makes them super practical.

The neutral fabric color is another bonus—it allows me to easily switch up the look with different pillows, giving the space a fresh feel whenever we like.

ADDING CHARACTER TO THE SPACE

To finish off the breakfast nook, I revamped the wall behind the bench using peel-and-stick board and batten and shiplap-look panels. It adds texture and interest to the room, and I’m thrilled with how it turned out. This little DIY project not only gave us more seating but also transformed the entire nook into a stylish, functional space.

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