Ricotta Meatballs in Tomato Sauce (Polpette di Ricotta al Sugo)

Ricotta Meatballs in Tomato Sauce
Category: Main Course
Serves: 4

Ingredients

Instructions

Before starting to prepare the ricotta meatballs in tomato sauce, it’s important to drain the whey from the sheep’s ricotta. To do this, place the ricotta in a fine-mesh colander and refrigerate for at least two hours, or preferably overnight. This step ensures that the ricotta’s consistency is ideal for making the meatballs.

1. Prepare the Bread:
   Start by removing the crust from the country-style bread and cut the soft inner part into small pieces or tear it into chunks.

2. Strain the Ricotta:
   While the bread is soaking, take the ricotta and pass it through a fine-mesh sieve to achieve a smooth texture. This process helps eliminate any excess moisture and makes the ricotta more manageable.

3. Combine Ingredients for Meatballs:
   In a large bowl, add the soaked bread and strained ricotta. Stir in the grated Parmigiano Reggiano and Pecorino cheeses, finely chopped parsley, and a pinch of salt. Mix everything thoroughly until you achieve a soft yet firm dough-like mixture.

4. Shape the Meatballs:
   Rub a bit of olive oil between your palms and begin shaping the mixture into small meatballs, about the size of a walnut. You should end up with approximately 25 pieces.

5. Prepare the Tomato Sauce:
   Heat a little olive oil in a wide skillet over medium heat. Add a whole garlic clove, letting it brown slightly in the oil for flavor, but be careful not to burn it.

6. Cook the Tomato Sauce:
   Add the passata (pureed tomatoes) to the skillet, along with a pinch of salt and a handful of fresh basil leaves. Stir gently and adjust the seasoning with black pepper to taste. Bring the sauce to a simmer over low heat.

7. Cook the Meatballs in Sauce:
   Once the tomato sauce is nearly at a simmer, gently drop the ricotta meatballs into the sauce. Arrange them evenly, ensuring they don’t crowd each other. Let them cook for about 10 minutes on low heat, allowing the flavors to meld together and the meatballs to firm up in the sauce.

8. Serve:
   Once the ricotta meatballs are cooked through, remove the skillet from the heat. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. Serve the meatballs hot, garnished with extra fresh basil if desired.

Tips for Success

• Ricotta Consistency: For best results, ensure the ricotta is well-drained. If it’s too wet, the meatballs may fall apart during cooking.
• Bread Soaking: You can use a bit of milk to soak the bread if it’s very dry, but make sure to squeeze out the excess liquid before mixing it with the ricotta.
• Perfectly Shaped Meatballs: If you find the mixture too sticky, wet your hands slightly with water or olive oil to help with shaping.
• Sauce Variations: Feel free to add a pinch of chili flakes to the sauce if you like a bit of heat, or swap the fresh basil for oregano for a different flavor profile.

Nutritional Information (per serving)

These ricotta meatballs in tomato sauce are a delightful dish that brings together the creamy richness of sheep’s ricotta and the savory tang of a fresh tomato sauce. Perfect for a hearty family dinner, they pair wonderfully with crusty bread or a simple side salad. Enjoy this recipe for its comfort, versatility, and ease of preparation!