Ricotta balls in tomato sauce
Member recipe

Ricotta balls in tomato sauce

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Serves 4

a delicious alternative to traditional meatballs

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  • Ingredients for the ricotta balls:
  • 1 clove of garlic finely chopped
  • crumbs of soft part of a mediterranean style loaf 140 gr
  • Parmigiano Reggiano (grated)40 gr
  • Pecorino romano (grated)60 gr
  • black pepper
  • 1 spoon of chopped parsley
  • Ricotta cheese(ricotta made with sheep's milk is even better) 350 gr
  • 2 eggs
  • for the sauce
  • 1 garlic clove
  • Extravergin Olive oil 5 spoons
  • tomato passata 750 ml
  • Salt


    put the bread crumbs in a bowl with the ricotta, eggs, chopped garlic, grated parmesan and pecorino, chopped parsely, salt and pepper and mix all the ingredients together. in a sauce pan put the garlic, oil and cook for a few min till the garlic gets golden, add the tomato passata with a couple of pinches of salt, bring to the boil and cook for 15 min. Once the sauce is cooked you can start preparing the ricotta balls. Grease your hands with a little oil and roll some mixture to make the balls as big as a walnut and put them one by one in the sauce. Cook for approx. 15 min and serve immediately.

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