- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Energy 234.82 (Kcal)
- Carbohydrates 24.50 (g) of which sugars 0.72 (g)
- Proteins 12.02 (g)
- Fat 10.61 (g) of which saturated 5.52 (g)of which unsaturated 3.42 (g)
- Fibers 2.26 (g)
- Sodium 281.42 (mg)
Indicative values for a portion of 5 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
Notes
Try to use fairly firm ricotta, either cow or sheep, depending on your taste. If using packaged ricotta, drain off any excess whey first.
The meatballs can also be cooked directly in the sauce, but you must be very careful when turning them as they could break.
You can add herbs of your choice to the mixture, such as oregano or thyme. You can replace parmesan with pecorino.
In season, you can make the sauce with fresh tomatoes, peeled and seeded.
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