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Saturday, May 21, 2022

Recipe: Ricotta Meatless Meatballs with Sauce

"Polpette di ricotta al sugo", as these are known in Italian, are meatless balls made out of ricotta cheese and homemade bread crumbs. Think meatballs, but without the meat The soft balls are then simmered in a simple homemade tomato sauce. I like to serve these with a side of greens, such as broccoli rabe.

Ricotta Meatless Meatballs With Sauce Ingredients

  • ? cup whole-milk ricotta cheese

  • 2 large eggs, beaten

  • 4 cups homemade dry bread crumbs

  • 1 cup grated Pecorino Romano cheese

  • ? cup grated Parmigiano-Reggiano cheese

  • 1 clove garlic, crushed

  • 1 tablespoon chopped fresh parsley

  • teaspoon salt

  • teaspoon ground black pepper

  • 1 tablespoon extra-virgin olive oil

  • 2 cloves garlic, minced

  • 2 (14 ounce) cans crushed tomatoes

  • cup red wine

  • 2 tablespoons chopped fresh basil

  • 2 teaspoons white sugar

  • teaspoon salt

  • teaspoon ground black pepper

How to Make Ricotta Meatless Meatballs With Sauce

  1. Line a baking sheet or large plate with waxed paper.

  2. Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.

  3. Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.

  4. Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.

  5. Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

Ricotta Meatless Meatballs With Sauce Nutritions

  • Calories: 747.9 calories

  • Carbohydrate: 92.6 g

  • Cholesterol: 141.6 mg

  • Fat: 24.8 g

  • Fiber: 7 g

  • Protein: 35.7 g

  • SaturatedFat: 10.7 g

  • ServingSize:

  • Sodium: 2198.8 mg

  • Sugar: 14.2 g

  • TransFat:

  • UnsaturatedFat:

Ricotta Meatless Meatballs With Sauce Reviews

  • Disgusting. Soggy balls of breadcrumbs with some italian flavoring. They were gummy and gross. Four cups of breadcrumbs to 2/3 cup of ricotta.... these were awful. my kids eat ANYTHING... but couldnt choke this down and neither could I.

  • Ive been making meatless meatballs for years Instead of homemade breadcrumbs, I use Pepperidge Farms stuffing mix. I place mine in a baking dish, spoon on the sauce and bake at 350* for 30 minutes. We love em

  • I didnt have the pecorino cheese. Used Gouda and rather Parmesan. Used more minced garlic. My husband and I thought they were a bit bland. Better two nights later as leftovers. So I would recommend leaving them in your sauce, in the fridge for a day or two. Otherwise, a real treat

  • These are so good. The family loved them. The only change I made was to bake them in the sauce. I had other things going on the stove top and needed the space. I placed the cheese balls and sauce in a 2 qt. casserole dish and baked covered for 1 hour 350 degrees. Delicious

Source: Ricotta Meatless Meatballs with Sauce

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