Ricotta Cheese Balls With Sauce

Ricotta Cheese Balls With Sauce

A classic Italian recipe and a delicious alternative to traditional meatballs!
cooking time imageCooking time - 50 mins
serves imageServes - 4
difficulty imageDifficulty - easy peasy

Ingredients 


INGREDIENTS FOR ABOUT 25 CHEESE BALLS

  • 350g/1.3 cups Ricotta Cheese
  • 140g/1.3 cups breadcrumbs 
  • 1 clove garlic, crushed
  • 60g/ ¾ cup grated Pecorino Cheese
  • 3 tbsp grated Parmigiano Reggiano Cheese
  • 2 eggs 
  • 1 tbsp parsley
  • Fine salt, to taste
  • Black pepper, to taste

FOR THE SAUCE

  • 750g/4 ½ cups tomato puree 
  • 1 clove garlic 
  • Basil, to taste
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Black pepper, to taste

Method

  • In a bowl, mix the Ricotta, breadcrumbs, garlic, Pecorino, Parmigiano, eggs, parsley, salt and pepper.
  • Mix well until soft but compact. Oil your hands a little and start forming your meatballs (about 30g/1oz each).
  • Continue until you have about 25 pieces. Set aside and proceed with the preparation of the sauce.
  • Add some oil to your Whatever Pan and fry the garlic. Once the garlic is golden, remove it from the heat.
  • Add the tomato sauce, a pinch of salt and basil leaves, then add pepper to taste.
  • Bring the sauce to a boil over low heat, then add the Ricotta meatballs distributing them evenly. 
  • Leave to cook for about 10 minutes over low heat and voilà!

Ingredients 


INGREDIENTS FOR ABOUT 25 CHEESE BALLS

  • 350g/1.3 cups Ricotta Cheese
  • 140g/1.3 cups breadcrumbs 
  • 1 clove garlic, crushed
  • 60g/ ¾ cup grated Pecorino Cheese
  • 3 tbsp grated Parmigiano Reggiano Cheese
  • 2 eggs 
  • 1 tbsp parsley
  • Fine salt, to taste
  • Black pepper, to taste

FOR THE SAUCE

  • 750g/4 ½ cups tomato puree 
  • 1 clove garlic 
  • Basil, to taste
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Black pepper, to taste

Method

  • In a bowl, mix the Ricotta, breadcrumbs, garlic, Pecorino, Parmigiano, eggs, parsley, salt and pepper.
  • Mix well until soft but compact. Oil your hands a little and start forming your meatballs (about 30g/1oz each).
  • Continue until you have about 25 pieces. Set aside and proceed with the preparation of the sauce.
  • Add some oil to your Whatever Pan and fry the garlic. Once the garlic is golden, remove it from the heat.
  • Add the tomato sauce, a pinch of salt and basil leaves, then add pepper to taste.
  • Bring the sauce to a boil over low heat, then add the Ricotta meatballs distributing them evenly. 
  • Leave to cook for about 10 minutes over low heat and voilà!

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