Just because you’re vegetarian, doesn’t mean you can’t enjoy meatballs. And when you use ricotta as the base instead of meat, they are just as good as traditional Italian meatballs. Tomato sauce and ricotta are a perfect match, which you can eat by themselves or with any pasta of your choosing . Feel free to add any of your fave spices or herbs.
Polpette di Ricotta Recipe
A delicious vegetarian meatball recipe that pairs creamy ricotta meatballs with a flavorful tomato sauce.
Ingredients
- 2 cups tomato puree
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 3 tablespoons olive oil, extra virgin
- salt, to taste
- black pepper, to taste
- 7 oz. ricotta cheese
- 2 eggs
- 4/5 cup breadcrumbs
- 6 tablespoons Grana Padano cheese, grated
- 1 cup almond milk
- 1 tablespoon parsley, fresh, chopped
Instructions
- Heat extra virgin olive oil in a saucepan over medium heat.
- Add tomato puree and season with salt, sugar, onion and garlic powder, and pepper.
- Let it simmer for 20 minutes.
- In a mixing bowl, combine ricotta, eggs, breadcrumbs, grated cheese, almond milk, and parsley.
- Season with salt and pepper, and mix with a wooden spoon until homogeneous.
- Form walnut-size balls and transfer them into the tomato sauce.
- Toss and cook covered for 20 minutes.
- Serve and enjoy.
Notes
- For more flavor, add mixed dried herbs to the ricotta mixture or a pinch of chili powder.
- You can also bake ricotta balls for 10 minutes at 320°F before adding them to the sauce. Let them simmer for an additional 10 minutes.
Nutrition Estimate
Calories: 392kcal | Carbohydrates: 31g | Protein: 17g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 471mg | Potassium: 726mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1150IU | Vitamin C: 15mg | Calcium: 346mg | Iron: 4mg
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If you like this post, then we definitely recommend checking out our Polpette Recipes post.