Ricotta meatballs in tomato sauce are a simple yet delicious main course.
Genuine and truly irresistible, they appeal to both adults and children. I prepare them in a few minutes, and they disappear even faster. And mopping up the sauce with bread is a must! Not a crumb is left on the plates.
Creamy and soft, they melt in your mouth. They are light and suitable even for those following a vegetarian diet.
Just a few ingredients, ricotta, eggs, breadcrumbs, parmesan, and good tomato puree, are enough to transform them into a tasty main course in no time.
Ricotta is a food rich in high-quality proteins, calcium, and B vitamins, useful for bones, muscles, and a sense of fullness.
It is lighter and more digestible than many aged cheeses, making it ideal for a balanced diet.
They are even better the next day: the meatballs in sauce become even tastier after a few hours of rest.
They are very versatile: they can be served as a main course, but also to accompany bread, rice, or pasta.
At my house, they are always a hit! I also recommend you
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ricotta Meatballs in Sauce
- 2 cups ricotta
- 1/4 cup grated parmesan
- 1 egg
- 1/4 cup breadcrumbs
- 1 egg yolk
- 1 bunch parsley
- to taste fine salt
- to taste extra virgin olive oil
- 2 cups tomato puree
- 1/2 onion
Tools
Ricotta meatball recipe
- 1 Bowl
- 1 Pan
- 1 Fork
- Chopper
- 1 Strainer
Steps for Ricotta Meatballs in Sauce
Place the ricotta in a strainer over a bowl and let it drain.
A ricotta that is too moist would make the dough soft and difficult to handle.
Once ready, transfer it to a large bowl and work it with a fork until smooth and creamy.
Add to the ricotta the egg yolk and the egg, grated Parmesan, breadcrumbs, and chopped parsley. Season with salt and mix gently.
The final mixture should be soft yet firm, easy to mold with hands.
With your hands, form medium-small meatballs.
Meatballs that are too large tend to break more easily during cooking in the sauce
Place them gradually on a plate and set aside
In a wide pan heat the extra virgin olive oil and gently brown the chopped onion.
When it’s golden, add the tomato puree and a pinch of salt.
Cook the sauce over low heat for about 10–15 minutes, until slightly thickenedWhen the sauce begins to simmer, gently place the meatballs in the pan.
Cover with a lid and cook over low heat for about 10 minutes.
Turn the meatballs only once, very gently, to avoid breaking them.
At the end of cooking, the meatballs will be soft, well bound, and enveloped in a creamy sauce.Turn off the heat and serve the ricotta meatballs hot, enjoy from Barbara!
Storing Ricotta Meatballs in Sauce
Once cooked, let them cool completely at room temperature. Then transfer them to an airtight container.
In the refrigerator, they keep for 2–3 days, retaining flavor and texture. When serving, I recommend reheating them gently in a pan with a tablespoon of water or puree, avoiding the microwave, which could dry them out.
Ricotta meatballs can be frozen, preferably already cooked and with sauce.
Place them in freezer-safe containers and consume within 1 month to preserve quality.
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FAQ (Questions and Answers)
Why should I use only the yolk?
The yolk binds the mixture without making it rubbery, keeping the meatballs softer and creamier than using the whole egg.
What type of ricotta is best to use?
The best is cow’s milk ricotta, not too fresh and well-drained. Sheep’s milk ricotta is more flavorful but also more moist and needs to be dried with greater care.
Can I use them as a pasta sauce?
Absolutely yes. They are perfect with short pasta or spaghetti, slightly crushing some of them in the sauce to make it creamier.
Can I bake them instead of cooking in sauce?
Yes. You can bake them in a static oven at 350°F for about 20 minutes, turning them halfway through, and add them to the sauce only at the end. This way they stay more compact and a bit drier.
