Italian Dinner Without Pasta? Calabrian Ricotta Balls #recipe

Calabrian ricotta balls in tomato sauce. Southern Italy in one bite.

■ Ingredients

•For the ricotta balls
250 g ricotta (1 cup / 8.8 oz)
30 g grated Parmesan (¼ cup)
30 g grated Pecorino (¼ cup)
70 g breadcrumbs ( ¾ cup )
2 eggs
2 garlic cloves, minced
1 handful fresh parsley, finely chopped
Salt and black pepper, to taste

•For the tomato sauce
400 ml tomato passata or canned tomatoes (14 oz)
1 yellow onion, finely chopped
1 garlic clove
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper, to taste

■ Instructions

1. Put the ricotta in a bowl and mash it with a fork. Add the grated cheese and breadcrumbs and mix well. Add the beaten eggs, minced garlic, and chopped parsley. Mix until the texture becomes thick and uniform. If it seems too wet, add more breadcrumbs.
2. Lightly oil your hands with a touch of olive oil and roll the mixture into small, even balls. Set aside on a plate.
3. Cook the garlic cloves in olive oil until they start to soften. Add the finely chopped onion and cook until golden. Then add the tomato passata and let it simmer for about 15 minutes. Season it with salt and black pepper.
4. Add the ricotta balls to the warm tomato sauce. Cover partially and cook for 5 minutes, allowing them to firm up and absorb the flavor. Turn them and continue cooking for another 5–10 minutes.
5. Remove from heat, add fresh basil leaves, and serve immediately.

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#dinner
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#nonna