For best results, use fresh, high-quality ricotta cheese. If the meatball mixture is too wet, add more bread crumbs, one tablespoon at a time, until the mixture is easy to handle. Do not overmix the meatball mixture, as this can result in tough meatballs. Be gentle when adding the meatballs to the sauce to prevent them from breaking apart. Serve with crusty bread for dipping into the sauce.
Ricotta Meatless Meatballs with Sauce
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS22
Savor the delightful simplicity of these vegetarian 'polpette di ricotta al sugo'. Light and fluffy ricotta meatballs simmered in a vibrant homemade tomato sauce offer a comforting and flavorful experience that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate93 g
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Cholesterol142 mg
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Fiber7 g
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Protein36 g
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Saturated Fat11 g
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Sodium2199 mg
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Sugar14 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the baking sheet: Line a baking sheet or large plate with waxed paper. (5 minutes)
02
Step
10 mins
Combine the meatball ingredients: In a large bowl, combine the ricotta cheese and beaten eggs, mixing until well incorporated. Add the bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, crushed garlic, chopped parsley, salt, and black pepper. Mix until everything is thoroughly blended into a cohesive mixture. (10 minutes)
03
Step
20 mins
Shape the meatballs: Using a small cookie scoop or spoon, portion out the ricotta mixture. Gently roll each portion between your palms to form a ball. Place the formed meatballs onto the prepared waxed paper. Repeat until all of the mixture has been used. Then place the baking sheet with the meatballs into the refrigerator while preparing the sauce. (20 minutes)
04
Step
2 mins
Sauté the aromatics: Heat the extra-virgin olive oil in a large pan or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, being careful not to burn it, about 30 seconds. (2 minutes)
05
Step
5 mins
Simmer the sauce: Add the crushed tomatoes, red wine, chopped basil, sugar, salt, and pepper to the pan. Bring the sauce to a gentle boil, stirring occasionally. Once boiling, reduce the heat to a simmer. (5 minutes)
06
Step
10 mins
Cook the meatballs: Gently add the ricotta meatballs to the simmering sauce, being careful not to overcrowd the pan. Shake the pan occasionally to ensure the meatballs are evenly coated with the sauce. Simmer until the meatballs are heated through and slightly firm, about 10 minutes. (10 minutes)
07
Step
2 mins
Serve immediately: Serve the ricotta meatballs in sauce immediately, garnished with additional fresh basil, if desired. Serve as a main course with a side of roasted vegetables or over pasta.
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Please Rate
Kelsie Toy
May 21, 2025These were so easy to make, and my family loved them! A great vegetarian option for meatball night.
Agnes Durgan
May 8, 2025Absolutely delicious! I never thought meatless meatballs could be so satisfying.
Alfonso Leffler
May 4, 2025The sauce is amazing! I added a pinch of red pepper flakes for a little extra heat.
Eldora Doyle
May 3, 2025I made these for a party, and they were a huge hit! Everyone wanted the recipe.