Ricotta meatballs with tomato and basil. A very simple, tasty, creamy, and also light main course, achievable without any frying.

For me, ricotta meatballs are one of those brilliant and delicious ideas. Easy, quick, and economical.

They cook in a very short time and with minimal work in the kitchen, yet they are so good and tasty that, you’ll see, they’ll be gone in no time.

This is a very simple recipe, prepared with few ingredients and perfect for giving stale bread a new life. If, like me, you can’t resist genuine flavors, don’t miss out on them.

The meatball recipe is really great for those who love light but at the same time tasty cuisine, plus it’s perfect for those following a vegetarian diet.

The basil-scented sauce makes them soft and even more inviting.

If you prefer, you can replace the cow’s milk ricotta with sheep’s milk ricotta, or add pecorino to the parmesan to give the dish an even stronger flavor.

Immersed in tomato sauce, they will be even softer and tastier!

Appetizing and nutritious, ricotta meatballs with sauce are perfect for a vegetarian menu but can also be transformed into a gluten-free recipe if you use gluten-free bread.

If there is leftover sauce, it can be used to dress pasta or for ‘scarpetta’ (dipping bread to mop up the sauce) because it’s too good.

For those with gluten problems, gluten-free bread must be used.

Difficulty: Very Easy
Cost: Economical
Rest time: 15 Minutes
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

488.78 Kcal

calories per serving

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Energy 488.78 (Kcal)
Carbohydrates 42.43 (g) of which sugars 3.94 (g)
Proteins 22.66 (g)
Fat 27.54 (g) of which saturated 12.56 (g)of which unsaturated 6.45 (g)
Fibers 4.84 (g)
Sodium 1,420.94 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Ricotta Meatballs with Tomato

12 oz cow's milk ricotta
1 1/2 cups stale bread (crumbled.)
2 1/2 oz parmesan (if you want a more intense flavor, add some pecorino.)
1 tbsp parsley
2 eggs (medium)
salt
pepper
to taste nutmeg (optional)
Half clove garlic (optional)
26 oz tomato puree
to taste extra virgin olive oil
1 garlic
basil
salt
pepper

Tools

Frying Pan
Bowl

Steps for Ricotta Meatballs with Tomato

First, drain the ricotta in a fine-mesh sieve for an hour or two.
In a bowl, crumble the stale bread and add the ricotta, grated cheese, beaten eggs, crushed garlic, chopped parsley, salt, and ground pepper.
(If you don’t like garlic, you can omit it).
(If the mixture is too soft, add a tablespoon of breadcrumbs).
Knead the ingredients with your hands until you obtain a homogeneous mixture from which you will make meatballs weighing about 1.5-1.75 oz each.
In a pan, brown the garlic in the oil, then add the tomato puree and let it simmer.
Cook the sauce over high heat for about 15 minutes.
Add the meatballs, lower the heat, and cook for about 10-15 minutes without turning them but occasionally covering them with a bit of sauce.
(Shake the pan occasionally to move the meatballs with the sauce). This way, they won’t break or stick.
(Don’t use a spoon to mix sauce and meatballs, or you might break them)!
Five minutes before turning off the heat, uncover the pan, add basil leaves, and let it dry up.
Ready to serve.
Enjoy your meal.