Ricotta meatballs in tomato sauce are a delicious dish, perfect for a quick and comforting dinner. This dish combines the creamy texture of ricotta cheese with the intense flavor of tomato sauce, resulting in a meal that will delight your taste buds. Whether you serve them with pasta or simply alongside a slice of fresh bread, these meatballs are sure to become a favorite in your home.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4
Ingredients for meatballs
- 250 g ricotta
- 1 egg
- 50 g grated parmesan
- 100 g breadcrumbs
- 1 clove garlic (finely chopped)
- 1 teaspoon dried basil
- Salt and pepper, to taste
Ingredients for tomato sauce
- 500 ml passata pomodoro (tomato puree)
- 1 medium onion (finely chopped)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Salt, to taste
- Fresh basil for garnish (optional)
Step-by-step instructions
1. Preparing the tomato sauce: In a deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes transparent. This will add a special flavor to the sauce.
2. Adding the tomato puree: Pour the passata pomodoro over the onion and mix well. Season with salt, sugar, and let the sauce simmer on low heat for 15-20 minutes, stirring occasionally. The sugar will balance the acidity of the tomatoes, providing a more pleasant taste.
3. Preparing the meatballs: In a large bowl, combine the ricotta, egg, grated parmesan, breadcrumbs, chopped garlic, dried basil, salt, and pepper. Mix well until you achieve a homogeneous mixture. If the mixture is too wet, add a little more breadcrumbs until it becomes easy to shape.
4. Shaping the meatballs: With slightly wet hands, form small meatballs (about 3-4 cm in diameter). They will be delicate due to the ricotta, but don't worry, they will hold their shape well during cooking.
5. Cooking the meatballs: Once the sauce is ready, carefully add the meatballs to the skillet. Cover the skillet and let them simmer in the sauce for 15-20 minutes, turning them carefully halfway through to cook evenly.
6. Serving: Once the meatballs are cooked, you can serve them hot, straight from the skillet, sprinkled with fresh basil. They pair perfectly with pasta or with a slice of fresh bread that will soak up the delicious sauce.
Helpful tips:
- You can add other spices to the meatball mixture, such as oregano or chili pepper, for a spicier taste.
- If you want to make the recipe even healthier, you can replace some of the ricotta with soft tofu.
- The meatballs can be frozen! After they have cooled, you can store them in an airtight container in the freezer for up to 3 months.
Enjoy this simple and quick recipe for ricotta meatballs in tomato sauce, which is sure to become a classic in your menu!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4
Ingredients for meatballs
- 250 g ricotta
- 1 egg
- 50 g grated parmesan
- 100 g breadcrumbs
- 1 clove garlic (finely chopped)
- 1 teaspoon dried basil
- Salt and pepper, to taste
Ingredients for tomato sauce
- 500 ml passata pomodoro (tomato puree)
- 1 medium onion (finely chopped)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Salt, to taste
- Fresh basil for garnish (optional)
Step-by-step instructions
1. Preparing the tomato sauce: In a deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes transparent. This will add a special flavor to the sauce.
2. Adding the tomato puree: Pour the passata pomodoro over the onion and mix well. Season with salt, sugar, and let the sauce simmer on low heat for 15-20 minutes, stirring occasionally. The sugar will balance the acidity of the tomatoes, providing a more pleasant taste.
3. Preparing the meatballs: In a large bowl, combine the ricotta, egg, grated parmesan, breadcrumbs, chopped garlic, dried basil, salt, and pepper. Mix well until you achieve a homogeneous mixture. If the mixture is too wet, add a little more breadcrumbs until it becomes easy to shape.
4. Shaping the meatballs: With slightly wet hands, form small meatballs (about 3-4 cm in diameter). They will be delicate due to the ricotta, but don't worry, they will hold their shape well during cooking.
5. Cooking the meatballs: Once the sauce is ready, carefully add the meatballs to the skillet. Cover the skillet and let them simmer in the sauce for 15-20 minutes, turning them carefully halfway through to cook evenly.
6. Serving: Once the meatballs are cooked, you can serve them hot, straight from the skillet, sprinkled with fresh basil. They pair perfectly with pasta or with a slice of fresh bread that will soak up the delicious sauce.
Helpful tips:
- You can add other spices to the meatball mixture, such as oregano or chili pepper, for a spicier taste.
- If you want to make the recipe even healthier, you can replace some of the ricotta with soft tofu.
- The meatballs can be frozen! After they have cooled, you can store them in an airtight container in the freezer for up to 3 months.
Enjoy this simple and quick recipe for ricotta meatballs in tomato sauce, which is sure to become a classic in your menu!