Ricotta Meatballs

Using ricotta in your meatballs make them incredibly lighter and flavorful. These are simple to make and require few ingredients. Known as “Polpettine di Ricotta” in Italian, these meatballs are a nice change from what you might be used to.

Ricotta Meatball


Recipe: Ricotta Meatballs (Polpettine di Ricotta)

  • 2 pounds or 4 cups of ground beef
  • 2.5 cups ricotta cheese drained
  • 2 egg (beaten)
  • 1/2 cup flatleaf parsley or
  • A few pinches of nutmeg
  • Salt (to taste)
  • Olive oil for frying the meatballs
  • 1 cup freshly grated Parmigiano-Reggiano
For the Sauce:
  • 1 can of crushed tomatoes
  • 3 cloves garlic minced/sliced
  • 1 medium onion diced
  • 1 cup red wine
  • olive oil to coat the pan to fry the onions and garlic
  • Salt & Pepper (to taste)
  • Oregano or Italian Seasoning Mix
1. Combine ground beef in a bowl.  Add ricotta cheese and egg.  Mix thoroughly.  Stir in flat leaf parsley or italian seasoning, Parmigiano-Reggiano, nutmeg, and salt.    Form meatballs into 1″ balls
2. Warm olive oil in sauté pan over medium-high heat.  Fry meatballs until golden brown.  Remove from pan & set aside. (I usually let them drain of excess oil on a brown paper bag or paper towels.
3. Heat more olive oil in  sauté pan over medium-high heat.  Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes).  Deglaze pan by adding red wine, then cook until liquid is reduced by half.  Add can of tomatoes and , then bring to a simmer.  Add salt and pepper to taste. Add oregano or italian seasoning mix  Add meatballs, then simmer for 30 minutes.
Included is a step by step picture slideshow.
Buon Appetito

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