Ricotta Meatless Meatballs with Sauce

For a meatless "meatball" main dish, try "polpette di ricotta al sugo"--ricotta cheese balls cooked in a savory tomato sauce.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 748 Calories

Ingredients

• 2 teaspoons white sugar
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 2 large eggs, beaten
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, crushed
• 1 tablespoon extra-virgin olive oil
• 1 cup grated Pecorino Romano cheese
• 2 (14 ounce) cans crushed tomatoes
• 4 cups homemade dry bread crumbs
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup red wine
• 0.33333334326744 cup grated Parmigiano-Reggiano cheese
• 0.66666668653488 cup whole-milk ricotta cheese

Recipe Instructions

Step 1

Line a baking sheet or large plate with waxed paper.

Step 2

Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.

Step 3

Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.

Step 4

Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.

Step 5

Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.