In a bowl, mix the ricotta, breadcrumbs, Parmesan, Pecorino, eggs, chopped parsley, salt, and pepper until smooth.
Shape the mixture into meatballs with your hands.
In a pan, heat the extra-virgin olive oil and brown the garlic.
Add the tomato passata and cook for about 10 minutes.
Add the meatballs to the sauce and cook for another 20 minutes over medium heat, turning them from time to time.
Serve the meatballs hot with the sauce.
Italia, Sicilia
| Energy (kcal) | 109.27 |
| Carbohydrates (g) | 8.84 |
| of which sugars (g) | 3.28 |
| Fat (g) | 5.38 |
| of which saturates (g) | 2.98 |
| Protein (g) | 6.49 |
| Fibre (g) | 0.8 |
| Salt (g) | 0.23 |
