While not entirely certain, it is widely believed that ricotta balls in tomato sauce are a traditional dish of Calabrian cuisine, a region known for its pastoral landscapes and the availability of excellent fresh local ricotta, both cow’s and sheep’s milk.
This vegetarian main course, which substitutes ricotta for meat, has its roots in rustic cooking – a cuisine characterized by simple yet richly flavored and wholesome ingredients. Delicious and nutritious, these ricotta balls in tomato sauce are ideal for a vegetarian menu and can easily be made gluten-free by using gluten-free bread.
The following is the recipe for these delectable vegetarian meatballs. Preparation takes about 30 minutes, although it’s important to account for the time needed to drain the ricotta; for best results, we recommend doing so overnight.
Ingredients (about 25 balls)
For the balls
- 350 g of sheep’s milk ricotta
- 140 g of bread crumbs
- 60 g of grated pecorino cheese
- 40 g of grated Parmesan cheese
- 2 medium-sized eggs
- Half a clove of garlic
- 1 spoon of chopped parsley
- Salt to taste
- Pepper to taste
For the sauce
- 750 g of tomato passata
- 1 clove of garlic
- Basil to taste
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Cooking Process
- Before you begin preparing the ricotta balls, it is crucial to drain the whey from the ricotta by placing it in a fine-mesh sieve in the refrigerator overnight. Once the ricotta is well-drained, you can start the actual preparation.
- Begin by removing the crust from the bread and finely chopping the breadcrumbs in a food processor. As an alternative, you can use pre-made breadcrumbs.
- Pass the ricotta through a fine-mesh sieve to achieve a smooth consistency. In a large bowl, combine the finely chopped breadcrumbs with the sieved ricotta. Add the crushed half clove of garlic and the beaten whole eggs.
- Incorporate the grated Parmesan and pecorino cheese, chopped parsley, and season with salt and pepper to taste. Mix all the ingredients thoroughly with a fork until you achieve a soft yet firm mixture.
- Next, lightly oil your hands and, using a portion of the mixture, form balls of approximately 30 grams each. Continue this process until you have around 25 balls (you can make them larger if you prefer, resulting in fewer balls).
- Set the balls aside and proceed to prepare the sauce: in a saucepan, heat the olive oil and sauté the garlic clove until it turns golden, then remove it from the pan. Add the tomato passata, a pinch of salt, and basil leaves, adjusting the pepper to your preference.
- Bring the sauce to a gentle simmer over low heat, then carefully add the ricotta balls, arranging them evenly. Let them cook for about 10 minutes on low heat. Once done, turn off the heat and serve your ricotta balls with the sauce. Buon appetito!
Tip & Storage
Ricotta balls with sauce can be stored in the refrigerator in an airtight container for 1-2 days. They can also be frozen after cooking.
The original Calabrian recipe is with sheep’s milk ricotta, but if you prefer, you can use cow’s milk ricotta instead. For a variation of this recipe, you can fry the ricotta balls in olive oil instead of cooking them in tomato sauce.
