Ricotta meatballs (polpette) with ready-made cherry tomato sauce with peppers

DifficultyTimePeople
Easy20 min4

Ingredients

salsa ciliegino peperoni biologico senza glutine
salsa ciliegino peperoni biologico senza glutine
  • 400 g ricotta cheese
  • breadcrumbs
  • pepper (if you like it)
  • eggs
  • parsely
  • salt

Preparazione

Pour all the ingredients in a bowl: ricotta cheese, eggs, breadcrumbs, salt and parsley (As an alternative to salt, you can use grated Parmesan cheese). Have fun mixing the ingredients together: start with a fork and then go to your hands!

Yes, mix everything with your hands, so the dough will be more blended and homogeneous.

About breadcrumbs, you are the only one person who can decide its quantity – touch the dough: it should be compact. – If so, do not add more breadcrumbs. if you like it, add also some pepper to the mixture.

Once kneaded well, start making with your hands the meatballs (in Italy, we call them “Polpette“): give them a round shape. Heat a drizzle of extra virgin olive oil in a pan and them start cooking them.

In a pan, heat a drizzle of oil and then brown the ricotta bites. For perfect browning, make sure that both sides are cooked, then, after a few minutes, turn them over.

After the necessary time, add the tomato sauce to the peppers and cook for a few minutes. Turn the meatballs from time to time and wait for complete cooking. It will take approximately 10/15 minutes.

Once ready, place them in a bowl and serve cold.

As a side dish, we recommend boiled potatoes seasoned with extra virgin olive oil and parsley.

The recipe and the images were kindly provided by our friend Veronica. Let’s discover her blog here!

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