Easy Meatless Ricotta "Meatballs" in Tomato Sauce - SugarLoveSpices (2024)

Easy Meatless Ricotta "Meatballs" in Tomato Sauce. Creamy, luscious, tender ricotta balls cooked in a simple and tasty tomato sauce. A great option for those meatless dinners that won't make you miss the meat at all.

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Easy Meatless Ricotta "Meatballs" in Tomato Sauce

If you're anything like us, you need a good repertoire of meatless options for your weekly meal plans. These Easy Meatless Ricotta "Meatballs" in Tomato Sauce fit the bill perfectly because they definitely can be made on a budget, are super delicious, and are also quick and easy to make.

Ingredients

For the "meatballs":

• Ricotta. It isimportant it is drained really well.
• Day-old bread. It is broken up and soaked in milk like we do for regular meatballs.
• Egg. The binding agent. We only use organic free-run.
• Parmigiano. Or Grana Padano. Freshly grated is always the best option.
• Parsley. Flat leaf works best, curly is fine.
• Salt. Fine sea salt is our preference.
• Breadcrumbs. We like to buy Italian-style breadcrumbs which are a bit seasoned and have more flavor.

For the sauce:

• Tomato passata. Or, San Marzano tomatoes, pureed. I find the passata to be a little too thick, you can thin it our with a bit of water.
• Garlic. One clove, whole, smashed a bit to release the flavor, then taken out.
• E.v.o. oil. Extra virgin olive oil is our only choice. Better yet, cold pressed and D.o.p.
• Chili flakes. Optional, just a pinch will do you.
• Basil leaves or parsley. Personal preference.
• Salt. Better to start with less and taste and adjust as needed.

Make the ricotta meatballs

1. First, soak the day-old bread in milk. Squeeze well, and place in a bowl.
2. Then, drain the ricotta on a fine mesh sieve, or better, with a cheese cloth. It is important it is very dry.
3. Next, add the ricotta to the bread.
4. Finally, add the egg, Parmigiano, salt, and the chopped fresh parsley.
5. Mix well and add one tablespoon of breadcrumbs. If your ricotta was well drained, one tablespoon will be enough. Otherwise add another tablespoon.
6. Mix, then, with a cookie scoop, take a dollop of ricotta mixture and roll it in your hands to make a "meatball". Place on a tray. Repeat until you've used all the mixture.

Time to cook the "meatballs"

• In a large saute pan, add the tomato passata (or pureed San Marzano tomatoes), the clove of garlic, a drizzle of oil, salt, and fresh basil or parsley. Mix.

• Place the meatballs in the sauce spacing them. Cook, covered with a lid, over a very low heat, for about 20 minutes, taking care to spoon some sauce over the surface of the ricotta meatballs a few times as they are cooking. However, do not turn them over.

Tips and tricks

All in all, this recipe is quite simple, with a few important key things to remember.

1. Make sure both ricotta and soaked bread are well drained. If the mixture of your meatballs seems too wet, add a bit more breadcrumbs and/or Parmigiano.
2. When cooking, make sure there is enough sauce in the pan and also enough space in between meatballs. Use two pans if you do not have a bigger pan.
3. Simmer, covered, on a very low heat, making sure to baste the meatballs with the sauce.
4. Last but not least, do not turn them over, they are too delicate for that.

Final taste

Indeed, the thing that really stands out about these meatballs is how tender and moist they are. When you bite in, they just melt in your mouth, and you have a variety of flavors playing with your tastebuds.

In the end, these Easy Meatless Ricotta "Meatballs" in Tomato Sauce are a fantastic weeknight meal that won't break the bank. Moreover, everybody loves a good meatball, no matter what type.

Enjoy!

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