Delicious ricotta meatballs in tomato sauce, a one-dish meal from Italian tradition, easy and quick to prepare.
Step 1 of 6: In a bowl, mix the ricotta, breadcrumbs, Parmesan, Pecorino, eggs, chopped parsley, salt, and pepper until smooth.
Step 2 of 6: Shape the mixture into meatballs with your hands.
Step 3 of 6: In a pan, heat the extra-virgin olive oil and brown the garlic.
Step 4 of 6: Add the tomato passata and cook for about 10 minutes.
Step 5 of 6: Add the meatballs to the sauce and cook for another 20 minutes over medium heat, turning them from time to time.
Step 6 of 6: Serve the meatballs hot with the sauce.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving328 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,497 kJ358 kcal | 457 kJ109 kcal |
| Fat | 17.62 g | 5.38 g |
| of which saturated fatty acids | 9.76 g | 2.98 g |
| Carbohydrates | 28.95 g | 8.84 g |
| of which sugars | 10.74 g | 3.28 g |
| Fibre | 2.65 g | 0.81 g |
| Protein | 21.25 g | 6.49 g |
| Salt | 0.75 g | 0.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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