Ricotta meatballs
Ricotta meatballs with sauce, here's how to make them soft and tasty to prepare a delicious dish that everyone likes! A really easy and cheap recipe! Everyone likes meatballs, whether they are meat or potatoes, with meatballs everyone always agrees! A poor and cheap dish where the scarpetta is a must, so put on the table also a lot of good fresh bread and a good appetite!
Ricotta meatballs with sauce are a poor dish of Calabrian origin easy and quick to prepare but above all very cheap. They are perfect as a second course but if you want you can also use them to season pasta and I assure you that it will be a very tasty dish. I don't know about you but I always have a bread left over and almost always I grate it and then bread the cutlets but often it's really too much and I don't know what to do with it so I thought I'd make this tasty recipe to reuse it and in a single moment I really took out a lot. They are very soft and easy to prepare and I'm sure you'll love them... And do you like meatballs? Do you want to try to prepare them in a different way to the usual meat ones? Start reading the ingredients now!And now...Well, fasten your apron...!
For the ricotta meatballs with sauce
400 g ricotta cheese130 g stale bread crumbs (bread from one-two days before)20 g breadcrumbs100 g grated parmesan cheeseParsley to taste1 pinch Garlic powder (or half a garlic clove)Pepper to tasteNutmeg to taste
For the tomato sauce
700 ml Tomato puree1 garlic clove1 tablespoon Extra virgin olive oil
Preparation
If too fresh, drain the ricotta from its whey for at least a day in the refrigerator. In a bowl, crush the ricotta with a fork, reducing it to cream. Make the crumbs of the stale bread, then blend it with a mixer.Add the breadcrumbs, grated cheese, a pinch of salt and pepper and a good grated nutmeg to the ricotta. Knead all the ingredients until the mixture is soft and workable. If you think it is too sticky because the ricotta was not well cast, add a little dry breadcrumbs.
Prepare the tomato sauce.
Sauté the crushed whole garlic with extra virgin olive oil for a minute, then add the tomato puree, finally season with salt and cook for a few minutes, then remove the garlic. Finally, form the ricotta meatballs and dip them in the tomato sauce. Cook for about 15 minutes, then remove from heat and sprinkle with chopped parsley before serving.
Ricotta meatballs with sauce, here's how to make them soft and tasty to prepare a delicious dish that everyone likes! A really easy and cheap recipe! Everyone likes meatballs, whether they are meat or potatoes, with meatballs everyone always agrees! A poor and cheap dish where the scarpetta is a must, so put on the table also a lot of good fresh bread and a good appetite!
Ricotta meatballs with sauce are a poor dish of Calabrian origin easy and quick to prepare but above all very cheap. They are perfect as a second course but if you want you can also use them to season pasta and I assure you that it will be a very tasty dish. I don't know about you but I always have a bread left over and almost always I grate it and then bread the cutlets but often it's really too much and I don't know what to do with it so I thought I'd make this tasty recipe to reuse it and in a single moment I really took out a lot. They are very soft and easy to prepare and I'm sure you'll love them... And do you like meatballs? Do you want to try to prepare them in a different way to the usual meat ones? Start reading the ingredients now!
And now...
Well, fasten your apron...!
For the ricotta meatballs with sauce
400 g ricotta cheese
130 g stale bread crumbs (bread from one-two days before)
20 g breadcrumbs
100 g grated parmesan cheese
Parsley to taste
1 pinch Garlic powder (or half a garlic clove)
Pepper to taste
Nutmeg to taste
For the tomato sauce
700 ml Tomato puree
1 garlic clove
1 tablespoon Extra virgin olive oil
Preparation
If too fresh, drain the ricotta from its whey for at least a day in the refrigerator. In a bowl, crush the ricotta with a fork, reducing it to cream. Make the crumbs of the stale bread, then blend it with a mixer.
Add the breadcrumbs, grated cheese, a pinch of salt and pepper and a good grated nutmeg to the ricotta. Knead all the ingredients until the mixture is soft and workable. If you think it is too sticky because the ricotta was not well cast, add a little dry breadcrumbs.
Prepare the tomato sauce.
Sauté the crushed whole garlic with extra virgin olive oil for a minute, then add the tomato puree, finally season with salt and cook for a few minutes, then remove the garlic. Finally, form the ricotta meatballs and dip them in the tomato sauce. Cook for about 15 minutes, then remove from heat and sprinkle with chopped parsley before serving.
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