Today, Ricotta Meatballs in Tomato Sauce, absolutely one of my favorite main courses, with a unique softness and when you taste a meatball it’s inevitable to eat them all just as they are.. Try them because they are really simple and delicious to make. Moreover, this main course solves the problem of what to make as a first course, as this sauce is an excellent pasta condiment. I made some spaghetti with sauce and super soft, delicious ricotta meatballs. But let’s get back to these tasty meatballs. You can choose the size, of course, I prefer them large, but if you prefer, make them smaller. I cooked them directly in the sauce, not frying them first like most Puglian meatballs. The important thing about this recipe, besides its simplicity, is the quality of the ingredients, particularly the ricotta which must be marzotica. The term “marzotica” refers to the month during which production is highest, especially when sheep begin to graze on tender spring forage and provide the richest milk. Another important ingredient is the bread. In this recipe, I added bread from Laterza, a source of Puglian pride, made with sourdough, re-milled durum wheat semolina flour, water, and salt. Naturally, you can use the bread from your area. So, friends, try these Ricotta Meatballs in Tomato Sauce and enjoy your meal.

If you like meatballs