United States
Cooking time - 50 mins
Serves - 4
Difficulty - easy peasy
Ingredients
INGREDIENTS FOR ABOUT 25 CHEESE BALLS
- 350g/1.3 cups Ricotta Cheese
- 140g/1.3 cups breadcrumbs
- 1 clove garlic, crushed
- 60g/ ¾ cup grated Pecorino Cheese
- 3 tbsp grated Parmigiano Reggiano Cheese
- 2 eggs
- 1 tbsp parsley
- Fine salt, to taste
- Black pepper, to taste
FOR THE SAUCE
- 750g/4 ½ cups tomato puree
- 1 clove garlic
- Basil, to taste
- Extra virgin olive oil, to taste
- Salt, to taste
- Black pepper, to taste
Method
- In a bowl, mix the Ricotta, breadcrumbs, garlic, Pecorino, Parmigiano, eggs, parsley, salt and pepper.
- Mix well until soft but compact. Oil your hands a little and start forming your meatballs (about 30g/1oz each).
- Continue until you have about 25 pieces. Set aside and proceed with the preparation of the sauce.
- Add some oil to your Whatever Pan and fry the garlic. Once the garlic is golden, remove it from the heat.
- Add the tomato sauce, a pinch of salt and basil leaves, then add pepper to taste.
- Bring the sauce to a boil over low heat, then add the Ricotta meatballs distributing them evenly.
- Leave to cook for about 10 minutes over low heat and voilà!
