Ricotta Balls With Easy Tomato Sauce
These light and airy Ricotta Balls combine mozzarella, parmesan, ricotta, breadcrumbs, and eggs to form balls that are simmered (or baked) in the easiest marinara sauce.
Servings: 6
Ingredients
Sauce
- 3 28-ounce cans plum tomatoes hand crushed or blender pulsed
- 1/4 cup extra virgin olive oil
- 5 cloves garlic sliced
- 1/4 teaspoon crushed hot red pepper flakes
- salt and pepper to taste
- 4 large basil leaves hand torn
ricotta balls
- 1 1/2 pounds ricotta drained
- 1 1/2 cups shredded mozzarella
- 3/4 cup grated Pecorino Romano
- 1 1/4 cups Italian seasoned breadcrumbs
- 1/4 cup minced flat-leaf Italian parsley
- 1/4 cup minced fresh basil
- 2 cloves garlic grated
- 4 large eggs beaten
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Instructions
For the sauce
- Heat a large pan or pot to medium-low and add the extra virgin olive oil along with the garlic. Saute the garlic until golden and fragrant (about 2-3 minutes) then add the hot red pepper flakes.
- Add the tomatoes to the pot and stir well. Bring the sauce to a simmer.
- Once simmering taste test the sauce and adjust salt and pepper to taste. Before serving add the basil. Keep the sauce warm at a low simmer while moving on to preparing ricotta balls.
For the ricotta balls
- In a large bowl, combine all of the ricotta ball ingredients and mix well until fully incorporated. Try to form a ball with your hands, and if too wet, add another 1/4 of breadcrumbs and mix again.
- With an ice cream scoop or your hands, form 1 1/2-inch diameter balls and place on a parchment paper lined baking sheet. Take a ball and with wet hands give it a quick roll to form a tighter ball and place into the sauce. Repeat for remaining balls then cover with a lid and cook over low for 30 minutes, flipping the balls at the halfway point. Use 2 pans if necessary to not overcrowd the balls since they will expand as they cook. Alternate method: the balls can be placed into a baking dish with sauce, covered with foil, and baked for 25-30 minutes at 375°F.
- There will be enough sauce for a pound of pasta or serve with a loaf of crusty bread to mop up the sauce. Enjoy!
Notes
- Enough sauce for pasta. This recipe calls for 3 28-ounce cans of tomatoes which will be enough to simmer or bake all of the balls plus extra sauce for a pound of pasta.
- Shaping the balls. If the ricotta balls are too wet , add a 1/4 cup of breadcrumbs and mix again. The goal is a round ball that mostly keeps its shape when placed in the sauce, though they will flatten somewhat as they expand.
- 3 ways to cook. The balls can be simmered over low heat in sauce, baked in a baking dish covered with sauce at 375°F for 25 minutes or they can be fried. I like to reserve about 8 balls and shallow fry them in olive oil as an appetizer though they can all be fried if you like.
- Leftovers. Ricotta balls can be saved for up to 3 days in the fridge or 3 months in the freezer. Extra sauce can be frozen for up to 3 months. Reheat on the stovetop until warmed through or in the microwave.
Nutrition
Calories: 593kcal | Carbohydrates: 22.7g | Protein: 35g | Fat: 42.2g | Saturated Fat: 18.2g | Cholesterol: 335mg | Sodium: 889mg | Fiber: 5.3g | Sugar: 15.1g | Calcium: 695mg | Iron: 2mg
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