Southern Italian Ricotta Balls

Ingredients

• 16 oz ricotta cheese (well-drained)
• 0.5 cup breadcrumbs (plus more as needed to reach meatball consistency)
• 0.5 cup Pecorino Romano cheese (grated, plus more as needed)
• 2 tbsp fresh parsley (finely chopped)
• salt (to taste)
• black pepper (to taste)
• 1 egg (large)
• 2 tbsp extra virgin olive oil (for the sauce)
• 2 clove garlic (for the sauce)
• 28 oz canned tomatoes (crushed or passata)
• 5 leaf fresh basil (for the sauce)

Steps

1. 1

   In a large mixing bowl, combine the ricotta cheese, breadcrumbs, grated Pecorino Romano cheese, chopped parsley, salt, and black pepper.

2. 2

   Add the egg to the mixture and stir well to bind all the ingredients together.

3. 3

   Assess the texture of the mixture; if it is too soft, add more cheese and breadcrumbs as needed until it reaches a firm 'meatball consistency'.

4. 4

   Roll the mixture into small, uniform balls, roughly the size of a golf ball.

5. 5

   Prepare a classic tomato sauce by sautéing garlic in olive oil, then adding tomatoes and fresh basil. Simmer briefly.

6. 6

   Gently immerse the ricotta balls into the simmering tomato sauce.

7. 7

   Cook the balls in the sauce for 10 minutes over a low flame.

8. 8

   Serve the ricotta balls hot with the sauce and extra cheese if desired.

Notes

Ensure the ricotta is well-drained before starting to prevent the balls from being too mushy. You can adjust the ratio of breadcrumbs and cheese to achieve the perfect firm texture that holds up in the sauce.

Nutrition per serving

• main
• vegetarian
• Italian
• ricotta
• meatball-alternative
• comfort food
• stovetop