Preparation

• First of all, organize your workspace with all the ingredients already measured, so you have everything at hand.

  In a bowl, put the ground meat, ricotta, breadcrumbs, Parmesan, eggs, salt, and pepper, and mix with your hands because the ingredients need to blend well.

  After this operation, still using your hands, form balls about 1.5 inches in diameter, but in any case, decide the size yourself because tastes vary.

  Remember, the larger they are, the longer the cooking time.

  As you shape the meatballs, place them on a plate because they will need to wait for a few minutes.

  Take a high-sided saucepan, place it on the stove, add the chopped garlic, extra virgin olive oil, and let it brown.

  Immediately after, add the meatballs and continue browning for a few minutes, just the necessary time for them to get slightly golden on the surface.

  Finally, pour the tomato pulp into the pot, wait for it to boil, after 2 or 3 minutes, lower the heat, and continue cooking for about 20/25 minutes, but remember to lightly salt the tomato because the salt contained in the meatballs will certainly not be enough for the sauce.

  Remove from the heat when you are satisfied with the sauce’s thickness and serve your Meat and Ricotta Tomato Meatballs immediately, but also at room temperature, as they will still be a success.