Tomato ricotta meatballs

Tomato ricotta meatballs are a simple and tasty dish, perfect for a light lunch or a family dinner. Here’s the recipe:

Ingredients

• 500 g of fresh ricotta
• 100 g of grated Parmesan cheese
• 1 large egg
• Salt and pepper to taste
• Nutmeg to taste
• Breadcrumbs as needed
• Extra virgin olive oil for frying
• 500 ml of tomato puree
• 1 clove of garlic
• Fresh basil
• Salt
• Sugar (a pinch, if necessary to correct the tomato’s acidity)

Preparation

1. In a bowl, mix the ricotta with the Parmesan, egg, a grating of nutmeg, salt, and pepper until you achieve a smooth mixture.
2. Take small portions of the ricotta mixture and form meatballs, then roll them in breadcrumbs until evenly covered.
3. In a large frying pan, heat plenty of extra virgin olive oil and fry the meatballs until golden brown on all sides. Then place them on kitchen paper to absorb the excess oil.
4. In another pan, prepare the sauce by sautéing the garlic in a bit of extra virgin olive oil. Add the tomato puree, a pinch of salt and sugar (if necessary) and let it cook over medium heat for about 15-20 minutes. At the end of cooking, add a few torn fresh basil leaves by hand.
5. Once the sauce is ready, add the ricotta meatballs and let them cook for another 5 minutes, so they absorb the flavor of the tomato.
6. Serve hot with some fresh basil as decoration and, if you like, a sprinkling of Parmesan cheese.

Curiosity

Ricotta meatballs are a lighter alternative to traditional meat ones and are popular in Italian cooking for their versatility. They can be served not only with tomato but also in broth, with bechamel sauce, or simply roasted or fried and eaten with a light salad. And, if you want to add an extra touch of flavor, you can mix chopped aromatic herbs like parsley or basil into the ricotta.