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Polpette di ricotta

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Course Appetizer, Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Mixing bowl, baking sheet, oven, frying pan, measuring cups and spoons, and parchment paper (optional).

Ingredients
  

  • For the Meatballs:
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup breadcrumbs use gluten-free if needed
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped (or 1 tablespoon dried)
  • Olive oil for frying or cooking spray
  • For the Sauce optional:
  • 2 cups marinara sauce store-bought or homemade
  • Fresh basil leaves for garnish

Instructions
 

  • Prepare the Ingredients: In a large mixing bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, salt, pepper, and parsley. Mix everything until well combined.
  • Form the Meatballs: Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. You can make them smaller for appetizers or larger for a main course.
  • Cook the Meatballs:
  • Option A: Baking: Preheat your oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper. Drizzle or spray them lightly with olive oil. Bake for 25 minutes or until golden brown.
  • Option B: Pan-frying: Heat olive oil in a frying pan over medium heat. Add the meatballs in batches, cooking them for about 6-7 minutes on each side or until they are golden brown and cooked through.
  • Serve: If using the sauce, warm it up in a separate pot while the meatballs are cooking. Serve the meatballs over a bed of marinara sauce, garnished with fresh basil.
  • Variations
  • Vegetarian Option: Substitute the ricotta with cottage cheese or tofu for a dairy-free option. Use plant-based breadcrumbs.
  • Add Spice: Incorporate red pepper flakes for a spicy kick.
  • Herb Variations: Experiment with different herbs like thyme or basil for unique flavor profiles.