Today ricotta meatballs with tomato sauce, one of my favorite second course. They are so soft and it’s so difficult to eat just one…You will finish to eat all the meatballs because they taste so good and also they are very easy to make!
This recipe will help you when you don’t know what to cook as first course, because this tomato sauce is algo perfect to make pasta. Infact, I made spaghetti with this ricotta meatballs with tomato sauce, soft and tasty.
But let’s come back to the meatballs.
You can choose the size, I prefer big meatballs but you can also choose to do them smaller. I cooked them directly in the tomato sauce and I didn’t fried them as the usual apulian recipe for meatballs.
The important thing about this recipe, in addition to its simplicity, is the quality of the ingredients, in particular the ricotta which must be marzotica.
The term “marzotica” refers to the month during which the greatest production occurs, especially when the sheep begin to graze on the tender spring fodder and provide the richest milk. Another important ingredient is bread. In this recipe I added Laterza bread, a source of Apulian pride, made with sourdough starter, re-milled durum wheat flour, water, salt. Of course, you can easily use bread from your area. In short, friends, try these ricotta meatballs with sauce and enjoy your meal everyone.
Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen.
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Ingredients
- Power 165,56 (Kcal)
- Carbohydrates 11,28 (g) of which sugars 0,77 (g)
- Proteins 10,07 (g)
- Fat 8,80 (g) of which saturated 4,17 (g)of which unsaturated 2,57 (g)
- Fibers 0,61 (g)
- Sodium 414,96 (mg)
Indicative values for a portion of 50 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
Tools
Steps
Fry some garlic in a pan with extra virgin olive oil
Add the tomato sauce, basil leaves and salt.
In a bowl, combine the finely crumbled stale bread, eggs, salt, pepper, parmesan, pecorino, ricotta and chopped parsley.
Mix everything well.
Create the meatballs.
Let the meatballs cook directly in the tomato sauce for 20 minutes.
Our meatballs are ready to be enjoyed accompanied by slices of bread or enjoyed as a condiment for spaghetti with sauce with ricotta meatballs.
Varied doses for servings