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Ricotta Meatballs in Tomato Sauce

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Italian
Ricotta Meatballs in Tomato Sauce
Ingredients
  • 2/3 cup whole-milk ricotta cheese
  • 2 large eggs, beaten
  • 4 cups homemade dry bread crumbs
  • 1 cup grated Pecorino Romano cheese
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 (14 ounce) cans crushed tomatoes
  • 1/4 cup red wine
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
1
Preparation of the mixture begins by covering a baking sheet or large plate with waxed paper to prevent sticking.
2
Combine the ricotta cheese and eggs in a large bowl, stirring until they are fully incorporated. Then add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; blend until the ingredients are harmoniously combined.
3
Next, take a small portion of the mixture and shape it into a ball using your hands. Place this ball onto the prepared baking sheet or plate, repeating the process until all of the mixture has been formed into balls.
4
Place these shaped balls in the refrigerator for a short while, allowing you to prepare the accompanying sauce.
5
In a large pan, heat olive oil over medium heat. Add minced garlic and cook until it releases its aroma, approximately 30 seconds later.
6
Add chopped tomatoes, wine, fresh basil, sugar, salt, and pepper to the pan. Stir occasionally until a boil forms.
7
Gradually reduce the heat to a gentle simmer, allowing the sauce to thicken.
8
Once the mixture has cooled slightly, add the ricotta balls to the sauce. Gently stir occasionally to ensure the balls are evenly coated with the sauce, until they reach a warm temperature, approximately 10 minutes later. Serve immediately.