Ricotta Meatballs in Tomato Sauce
Ricotta meatballs in tomato sauce are softer than meat-based polpette, so they need a lighter hand. The mixture should hold together without becoming packed and heavy. If the ricotta is wet, drain it first.
The sauce should simmer gently. A hard boil can break the meatballs before they set. Once they are in the pan, turn them carefully and let the tomato sauce thicken around them.
Getting the Ricotta Mixture Right
Use well-drained ricotta, breadcrumbs, egg, grated cheese and parsley. The mixture should be soft but shapeable. If it sticks heavily to your hands, add a little more breadcrumbs and rest it for a few minutes.
Ingredients for Polpette di Ricotta
- 500 g ricotta, drained if needed.
- 80 g breadcrumbs.
- 1 egg.
- Pecorino.
- Fresh parsley.
- Tomato passata.
- Garlic and olive oil.
- Salt and pepper.
Shaping Without Making Them Dense
Shape the balls gently. Do not compress them as if making firm meatballs. A light shape gives a tender centre and lets the sauce season them.
Cooking in Tomato Sauce
Start a simple tomato sauce with garlic and olive oil. When it has simmered briefly, lower in the ricotta meatballs. Cook gently until they firm up and absorb some sauce.
How to Stop Ricotta Meatballs Falling Apart
Ricotta meatballs need enough binder to hold their shape, but not so much that they lose their soft centre. If the mixture feels too wet, add breadcrumbs gradually and let it rest before adding more.
Once shaped, lower the meatballs into the sauce gently and resist stirring for the first few minutes. They need time to set before being turned.
What the Sauce Should Do
The tomato sauce should be simple and bright, because the ricotta mixture is delicate. A strong, heavily reduced sauce can overpower the meatballs. Keep it gentle, then finish with olive oil or fresh herbs at the end.
More Southern Italian Recipes
For more rustic southern cooking, try Calabrian Potatoes and Peppers, Stuffed Aubergines and Italian Gratin Tomatoes.
