Polpette di Ricotta Recipe
A delicious vegetarian meatball recipe that pairs creamy ricotta meatballs with a flavorful tomato sauce.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 392 kcal
- 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
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.
- 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.
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
Keyword Polpette di Ricotta