Ricotta Cheeseballs in Sauce (Polpetta di Ricotta al Sugo)
Ricotta cheeseballs in sauce is an Italian Calabrian classic and a wonderful vegetarian option when wanting 'meatless meatballs'
Ingredients
Ricotta Balls
- 380 ricotta cheese drained. See Note 1 below
- 100 grams breadcrumbs
- 50 grams Pecorino Romano
- 40 grams Parmigiana-Reggiano
- 1 small garlic clove
- 1 egg
- Parsley
- Salt and Pepper to taste
Sauce
- 500 grams Passata passata di pomodoro
- 1 Garlic unpeeled and pressed slightly
- Extra virgin olive oil
- Fresh basil
- Salt and pepper to taste
Instructions
- Heat the oven to 190 C. Line an oven tray with baking paper and set aside.
Ricotta Balls
- Add the already drained ricotta to a large mixing bowl.
- Next in the same mixing bowl add the breadcrumbs to the ricotta.
- Add the crushed garlic and egg.
- Add the pecorino, parmigiana, parsley, salt and pepper and then use a fork to mix everything together.
- Make your hands damp and then take about a spoonful of the ricotta mix and roll it into balls. Place the balls onto a baking tray or dish that's lined with baking paper.This mix should make about 20 balls altogether so continue until all the mix is used.
- Use a pastry brush to brush olive oil over the cheeseballs. Be gentle as you oil the entire ball and place it back down on tray.
- Bake for 15 minutes or until golden brown. Set aside to cook on a plate or rack.
Sauce
- Heat the oil and garlic in non stick pan until hot and once the garlic has browned remove it from the heat. You can use the garlic for a another recipe, eat on toast!
- Add the passata, basil leaves salt and mix. Season with fresh black pepper and simmer for 10 to 15 minutes. If necessary add a little water, more like ¼ cup not more and simmer on low to medium heat. If you like you can add a sprinkle of your favorite spice now.
- Add the oven baked ricotta balls, more fresh basil, taste for seasoning and enjoy!
Notes
Note 1
Ricotta cheese draining
Start by checking your ricotta is well drained if not drain the ricotta by leaving it in a strainer over a bowl for 30 minutes until most of the liquid has been released.
The ricotta can also be left overnight to drain depending on which one you buy. Most ricotta now comes with a draining tray on the inside, in which case it's already drained.
My suggestion would be to still leave it on a strainer over the bowl for a few minutes you'll see some access liquid in the bowl. Very little, discard it and use the cheese as per the recipe.
Tips and Suggestions
The original Calabrian recipe uses ricotta made from sheep's milk ricotta but you can also use cow' milk ricotta.
Cooking Ricotta Balls
If you like you can also fry the ricotta balls not only oven bake or you can add them directly into the sauce and let them cook in the sauce.
Storage
They store very well in the fridge for a day or 2 maximum.
Freeze
They freeze easily in a container with a tight lid.
Once the ricotta balls are made you don't have to cook them immediately, you can leave them in the fridge for a few hours and cook them when you ready. I've only ever done this on the same day.
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