You will need:
- 350g Ricotta (recipe)
- 2 Eggs
- 140g Bread crumbs
- Parsley
- Salt
- 100g Parmesan
- 750ml Tomato Passata
- Garlic
- Olive oil
Mix ricotta with eggs, breadcrumbs, finely chopped parsley, salt, and Parmesan.
Form small meatballs (polpette).
Heat a pan over medium heat. Add olive oil.
Add tomatoes, garlic, and salt. Bring to a boil.
Now, add the meatballs.
Gently shake the pan to coat the meatballs with sauce.
Cook the meatballs for 10 minutes on low heat.
Remove from heat and let the meatballs cool slightly (10 minutes).
Serve on the table with vegetables or another side dish (couscous, rice…). Even better with homemade bread.
?The portion is calculated for 4-5 servings. Double the amount of ingredients if a larger quantity is needed.
