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 voila!

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 voila!

Using these tools

Share:

It looks like you are in the {country}. Click below to visit our {store} store.

×