Ricotta Meatballs in Sauce a Cloud of Delight, an incredibly fragrant dish, a recipe very different from those you will find online, strongly evoking the flavors of my region, Liguria.
Among the ingredients used is basil, which I grow with great satisfaction, but most importantly, the lemons from my plant, which smell so much like golden nuggets.
I thought of picking them, to bring a bit of our land to my daughter, who unfortunately lives in another city, as well as focaccia, trofiette, and pesto. 🙂
Today I also want to reveal how this recipe was born. 🙂 The first thing I do when I arrive at my daughter’s house is to look in the fridge and pantry for anything close to expiration.
In this case, I found some already opened sandwich bread, some ricotta looking sadly at me because it hadn’t been used yet and had been there for a few days, and eggs.
As you can see and as you may also know, sometimes the best recipes are born simply by combining ingredients we have in the fridge.
These ricotta meatballs in sauce are truly a cloud of delight, a dish that combines the lightness of ricotta with the richness of a homemade sauce, creating a perfect balance of flavors and textures.
This recipe represents a delicious and lighter variant of traditional meatballs, ideal for those looking for a vegetarian option without sacrificing taste.
The ricotta, the main ingredient, gives the meatballs a unique softness, while the sauce, rich in tomatoes and aromas, envelops them in a warm and welcoming embrace.
Preparing these meatballs is a culinary experience that delights the senses, offering a dish that is both comforting and surprisingly refined.
Served as a main course or as a single dish accompanied by a slice of homemade bread, the ricotta meatballs in sauce will surely become a dish loved by everyone.
Also, this recipe, like all of mine, is easy, quick but most importantly economical, I did the math and for three people this dish will cost you less than 6.00 euros.
So, enough chit-chat and prepare with me these fabulous ricotta meatballs in sauce a cloud of delight, eh belin how good!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 oz cow ricotta
- 3.5 oz sheep ricotta
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 4 sandwich bread (slices)
- 0.7 oz basil (leaves)
- as needed lemon (zest – optional)
- 17.6 oz tomato sauce
- 2.5 oz basil (leaves)
- as needed salt
- as needed pepper
Tools
- 1 Pan
- 1 Bowl
- 1 Mixer
Steps
Cut the basil into large pieces, you will need it both for the sauce and for the meatballs.
Meanwhile, in a pan, add a drizzle of oil, a whole crushed garlic clove, pour in the tomato sauce, and then add the basil. Let the sauce cook covered and at the end season with salt and add the pepper.
In a bowl, insert all the ingredients, cow ricotta, sheep ricotta, an egg, two tablespoons of Parmesan, basil, and grate the lemon zest.
Mix all the ingredients well.
Add the bread crumble, which you will prepare as I indicated below and mix very well.
The mixture will have a consistency that will be very easy to form the meatballs, wet your hands if necessary to make it easier to form the balls. Cook the meatballs in the sauce, turning them halfway through cooking, for about ten minutes in total.
To prepare the bread crumble, I removed the crusts from the sandwich bread slices, but if you want you can also leave them it doesn’t matter 🙂 and I cut the slices into large pieces.
I coarsely blended the sandwich bread.
I placed the ‘crumbs’ on a baking sheet lined with parchment paper, baked at 356°F for about twenty minutes, stirring halfway through cooking, let it cool and add it to the mixture.
Double Tip from Francy:
– you can use the crusts of the sandwich bread to make croutons to use in salads;
– keep in mind that every oven is different, so remember the crumble will be ready when it’s golden.
Ricotta Meatballs in Sauce a Cloud of Delight, serve hot and enjoy.
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FAQ (Questions and Answers)
I don’t have sandwich bread, how do I prepare the crumble?
You can use stale bread, but since we will toast it in the oven, fresh bread is also fine. If you really don’t have it, add breadcrumbs but the result will change.
How do I store them?
You can store them in the fridge, in an airtight container for two days.
Is it possible to freeze them?
No. With the given doses, I obtained about 14 meatballs, adjust accordingly by possibly reducing the doses.
