The RICOTTA MEATBALLS IN TOMATO SAUCE are a very simple but delicious main course, ideal for those who don’t like meat but still want to enjoy traditional grandmother-style cooking. It’s a nutritionally balanced dish since ricotta is low in fat and the little meatballs, while very tasty, are baked in the oven.
This dish, made from humble ingredients of rural cuisine, combines the creamy and delicate flavor of cow ricotta, just balanced by the savory notes of Parmesan and the aromas of spices — black pepper and nutmeg — with the good red tomato sauce of Mediterranean tradition, sweet with a slight acidic note, mellowed by a touch of oregano. A simple dish, as you can see, but precisely for this reason very pleasant, perfect for lovers of traditional goodness.
SEE MORE RICOTTA-BASED MEATBALLS:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cow ricotta
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan cheese (grated)
- to taste nutmeg
- to taste salt
- to taste black pepper
- 14 oz peeled tomatoes
- Half onion
- to taste extra virgin olive oil
- to taste dried oregano
Tools
- 1 Bowl
- 1 Saucepan
- Parchment paper
- Plastic wrap
Steps
The preparation of the RICOTTA MEATBALLS IN TOMATO SAUCE is really very easy and quick. Put the ricotta (make sure it is dry) in a bowl and work it with the egg, the grated Parmesan, the breadcrumbs, the nutmeg, salt and pepper. You should obtain a fairly firm mixture. If the dough is too soft, add more Parmesan or breadcrumbs.
Cover the mixture with plastic wrap directly on the surface and transfer it to the refrigerator for 30 minutes.
Meanwhile, prepare the sauce. In a saucepan add a drizzle of oil and sauté the finely chopped onion. When it has softened, add the peeled tomatoes and crush them with a fork. Season the tomato with salt, a pinch of sugar and some oregano.
Cover with a lid and let it simmer over low heat for 30 minutes.
Take the dough out of the fridge and form small meatballs. Place them on a baking tray lined with parchment paper and bake in a preheated conventional oven at 356°F for 15-20 minutes.
Once cooked, plunge them into the tomato sauce and let them absorb the flavors for 10 minutes. Plate the ricotta meatballs in tomato sauce and enjoy their simple goodness.
