Polpette di Ricotta (Italian Ricotta Meatballs)

Ingredients

• 15 oz ricotta cheese (well-drained)
• 0.5 cup breadcrumbs (plus more as needed for consistency)
• 0.5 cup pecorino romano cheese (grated, plus more as needed)
• 2 tbsp fresh parsley (chopped)
• salt (to taste)
• black pepper (to taste)
• 1 egg (large)
• 2 tbsp olive oil (for the sauce)
• 2 garlic (cloves, for the sauce)
• 28 oz canned tomatoes (crushed or pureed for sauce)
• 4 fresh basil (leaves, for the sauce)

Steps

1. 1

   In a large mixing bowl, combine the ricotta cheese, breadcrumbs, pecorino romano cheese, chopped parsley, salt, and black pepper.

2. 2

   Add the egg to the mixture to act as a binder. Mix thoroughly until all ingredients are well incorporated.

3. 3

   Check the texture of the mixture. If it is too soft, add more cheese and breadcrumbs as needed until it reaches a firm meatball-like consistency that can be rolled into balls.

4. 4

   Roll the mixture into small, uniform balls (roughly the size of a golf ball) and set aside.

5. 5

   Prepare a classic tomato sauce: In a large pan or skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Pour in the tomatoes and add fresh basil leaves. Simmer for 5-10 minutes to develop flavor.

6. 6

   Gently immerse the ricotta balls into the simmering tomato sauce.

7. 7

   Cook the balls in the sauce for 10 minutes at a low flame, ensuring they are heated through and set.

8. 8

   Serve the ricotta meatballs warm with the sauce and additional cheese if desired.

Notes

Ensure the ricotta is well-drained before starting to prevent the mixture from becoming too wet. These are very delicate, so handle them gently when placing them in the sauce.

Nutrition per serving

• appetizer
• main
• vegetarian
• Italian
• ricotta
• meatless
• simmered