Polpette di ricotta – Italian ricotta meatballs in tomato sauce Recipe
These soft, delicate ricotta meatballs are a vegetarian version of Italian polpette. They’re light as a cloud, but combined with thick tomato sauce and pasta or bread they make a very satisfying dish. In Italy, such meatballs are often served as a second course, and the sauce is also used for pasta.
Polpette di ricotta are Italy’s answer to light, meat-free meatballs – soft, fluffy and full of cheese instead of heavy minced meat. Combined with a thick, garlicky tomato sauce, they make a dish that’s as filling as classic meatballs but doesn’t leave you feeling weighed down. It’s a great way to capture the atmosphere of an Italian Sunday, even if you don’t eat meat.
Chef's tips
It’s a good idea to drain the ricotta on a sieve or paper towel for at least several minutes so the meatball mixture isn’t too wet and doesn’t fall apart in the sauce. When shaping the polpette, lightly oil your hands – this will keep the mixture from sticking and the meatballs will be smooth. Simmer the tomato sauce over low heat a few minutes longer than your intuition suggests, until it thickens and darkens slightly – that’s when the flavour is most concentrated.
How to serve
Serve polpette di ricotta with spaghetti or rigatoni, generously topped with sauce and sprinkled with Parmesan, or simply with a slice of good sourdough bread for dipping. A glass of simple table red wine pairs beautifully with this dish, or homemade sour cherry compote if you’re cooking for the whole family. It’s a perfect choice for Sunday lunch when both meat-eaters and vegetarians are at the table.
Ingredients
- ricotta well drained - 400 g
- egg - 1 piece
- grated Parmesan or Grana Padano - 50 g
- breadcrumbs plus a bit more for coating - 50 g
- parsley finely chopped - 2 tablespoons
- garlic finely chopped or pressed - 1 clove
- passata - 700 ml
- olive oil divided between the sauce and frying - 3 tablespoons
- fresh or dried basil if using fresh, use a few leaves - 1 teaspoon
- salt to taste
- pepper to taste
Preparation
- Transfer the ricotta to a sieve and leave for 10–15 minutes to drain excess liquid. The drier the ricotta, the easier it will be to shape the meatballs.
- In a bowl, mix the ricotta, egg, grated Parmesan, breadcrumbs, chopped parsley, garlic, a pinch of salt and pepper. Stir with a spoon until you get a thick, sticky mixture.
- Set the mixture aside for 5–10 minutes so the breadcrumbs can absorb the moisture and the mixture thickens slightly.
- In the meantime, prepare the sauce: heat 1 tablespoon of olive oil in a large pan over medium heat. Pour in the passata, add a pinch of salt, pepper and the basil. Simmer over low heat for 10–15 minutes, until the sauce thickens slightly, stirring occasionally.
- With wet hands, shape small walnut-sized balls from the ricotta mixture. If the mixture is very sticky, add a little more breadcrumbs.
- Gently coat each ball in a thin layer of breadcrumbs, shaking off any excess.
- In a second pan, heat 2 tablespoons of olive oil over medium heat. Add the meatballs and fry for 2–3 minutes on each side, until lightly golden. Turn them carefully, preferably with tongs or two spoons.
- Gently transfer the fried meatballs to the tomato sauce. Simmer together over low heat for 5–7 minutes, gently shaking the pan from time to time so the sauce coats the meatballs.
- Taste the sauce and adjust the seasoning with salt and pepper if needed. Serve the meatballs in the sauce with pasta, rice or a slice of crusty bread.
Storage
Store leftover meatballs in tomato sauce in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of water if the sauce has thickened too much. They also freeze well for up to 2–3 months.
