Prep. time: 30 minutes
Cook Time: 20 minutes
Difficulty: 2 out of 5
Ingredients: For Ricotta Meatballs:
1 1/2 cup of Sheep ricotta 3/4 cup of Homemade bread crumbs 1/4 cup of Grated pecorino 1/4 cup of Parmesan cheese DOP, grated 2 Eggs ½ clove garlic 1 tbsp of Parsley, chopped Salt qb Black pepper qb For The Sauce:
3 cup of Tomato puree 1 clove Garlic Basil qb Extra virgin olive oil qb Salt qb Black pepper qb
First, you need to drain sheep ricotta by placing it in a strainer in the refrigerator for at least a couple of hours. Next remove the crust of the bread, cut into cubes and then finely chop it in mixer. Place chopped breadcrumbs in a large bowl together with the sifted ricotta and then add the half clove of crushed garlic and the whole beaten eggs. Add the grated Parmesan and Pecorino, chopped parsley, salt and pepper to your taste. Mix all ingredients until a soft but compact mixture. Then put a little oil on your hands and form meatballs, about 25 pieces. Set aside and proceed with the preparation of the sauce: brown the oil and the poached garlic clove in a pan, once the garlic has browned, remove it from the heat. Add the tomato puree, a pinch of salt and basil leaves, then season with pepper to your taste. Bring the sauce to the boil over low heat, then add the ricotta meatballs you have prepared, spreading them evenly next to each other. Leave to cook for about 10 minutes on low heat. Done! Serve your ricotta meatballs with the sauce. Chef tips:
Impossible to resist this delicious dish! The original Calabrian recipe of ricotta meatballs with sauce involves the use of sheep's ricotta, but if you prefer, you can also use the cow's one.