Ricotta Meatballs In Sauce they are a vegetarian second course, light and simple to prepare, but at the same time tasty and flavorful, able to truly put the whole family in agreement.
For this recipe, you can use a slightly richer cow’s milk, ricotta, or sheep’s milk, which is decidedly tastier, as you prefer. The important thing is that it is fresh and firm. If you notice that it loses water, leave it overnight in a colander in the refrigerator, in this way the next day will have lost all the excess water and will be ready to be worked.
The number of breadcrumbs can vary based on how firm and dry the ricotta is, which you will use once the meatball dough is ready. You can evaluate whether to add a little more breadcrumbs to make the mixture moldable if it is too moist.
Meatballs with sauce, meat is meant, are a great classic of Neapolitan cuisine “and perpetuate ca sarza”. They are a typical Sunday dish that is prepared in every home, they can be kept for the next day if made in abundance and the sauce is also used to season the pasta the next day, or why not the same day, maybe a nice dish of spaghetti with tomato sauce and beautiful meatballs, as the Hollywood tradition teaches. If you want to use them in this way, remember to make them very small, which fits perfectly in a single bite.
They can be cooked in a pan, as in this case, in the oven, for a healthier version or fried, perhaps accompanied by potato chips. These ricotta meatballs are certainly no exception because they do not decline one of the most loved vegetarian dishes? We assure you that the taste will not make you regret the traditional meatballs.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 53 minutes
- 200 g Cow’s milk or firm sheep’s milk cheese
- 1 egg
- 4 g chopped fresh parsley
- 50 g Breadcrumbs
- 40 g grated Gran Padano
- 400 g tomato sauce
- 1 clove of peeled garlic
- 1/2 chopped white onion
- 2 sage leaf
- 1 sprig Rosemary
- 1 bay leaf
- Olive oil
To prepare the recipe of ricotta meatballs with sauce, start with the meatball mixture: in a bowl put 200 g of ricotta cheese, 1 egg, 4 g of chopped fresh parsley, 50 g of breadcrumbs, 40 g of grated Grana Padano cheese and a generous pinch of salt.
Knead all these ingredients until you obtain a soft and moldable mixture.
Take a little mixture at a time (about 30-35 g), form 10 slightly crushed meatballs and keep them aside for a moment.
Tie the aromatic herbs with the string, so that they do not disintegrate in cooking and keep the bunch aside.
In a large pan placed on low heat, heat a drizzle of olive oil, then brown the garlic clove and the minced white onion, stirring occasionally until the onion is wilted.
At this point add 400 g of tomato sauce, a pinch of salt and the aromatic herbs, mix well, and let the sauce cook for 5 minutes, until it is almost cooked.
Add the meatballs in the pan together with the sauce and cook for 10 minutes, turning them often so that they cook evenly.
After 10 minutes the ricotta meatballs are ready to be served.