Find out how to prepare delicious Ricotta Meatballs with Gravy in just 30 minutes! In this tutorial, I reveal all the secrets to making these irresistible Italian-style meatballs. Follow me step by step and you'll find out how easy it is to bring a piece of Italy to your table!
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🍳 PREPARATION 🍳
Let's start with the preparation of the ricotta balls. We take a large bowl and pour the crumbled stale bread into it, preferably loaf bread, for its robust flavour. To this we add the ricotta, creating a creamy base for our meatballs.
We enrich the dough with grated cheese, which will give a touch of decisive and irresistible flavor. Let's add some chopped parsley for a pinch of freshness. Let's now add the eggs: they will play a fundamental role in uniting all the ingredients and forming the meatballs.
Perfectly balanced, add half a clove of garlic, a pinch of pepper and salt to taste to the dough. The right balance of these spices will enhance the flavor of the meatballs without overwhelming it.
Now that we have all the ingredients in the bowl, it's time to mix. With our hands we work the dough until we obtain a homogeneous consistency. From this we form meatballs of about 45 grams each, you can make them smaller or larger according to your preferences. The dough will be soft, just like ricotta meatballs should be.
Let's move on to the preparation of the tomato sauce. Pour the extra virgin olive oil into a low, wide pan and add a clove of garlic cut in half, from which we have removed the inner core. Let it brown to flavor the oil. Once the garlic is browned, we remove it or, if you prefer, you can leave it in the sauce and remove it later.
It's time to add the tomato puree. Once poured, fill the container with a little water to collect the remaining sauce. Once the gravy starts to boil, we can add the meatballs.
Distribute the meatballs in the space available in the pan, add a pinch of salt and break up some basil leaves. At this point, we no longer mix the sauce with a ladle, but we swirl the pot so as not to break the delicate meatballs. We cover with a lid and let it simmer for about 25-30 minutes.
A few minutes before the end of cooking, if we want to thicken the sauce, remove the lid and let it cook until it reaches the desired consistency. At the end of cooking, we will have succulent ricotta meatballs dipped in a tasty sauce, ready to be
🍳 INGREDIENTS 🍳
For the meatballs
cow's milk ricotta 350 g
stale bread, crumbled breadcrumbs 150 g
Grated Parmigiano Reggiano* 50 g
chopped parsley 1 tbsp
garlic ½ clove
2 medium eggs (peeled 100 g)
Salt and Pepper To Taste
For the tomato sauce
tomato puree 1.2 l
garlic 1 clove
extra virgin olive oil 4 tbsp
basil 5 leaves
Salt to taste