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Ricotta and bread meatballs
45 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 559
  • Fat about 30g
  • Carbohydrates about 45g
  • Protein about 22g
This is needed
This is needed for 4 people
To soak the bread
  • 2 dl milk
  • 250 g day-old bread
Onions
  • 2 garlic clove
  • 2 onions
  • 3 sprigs rosemary
  • 2 tbsp olive oil
Meatball mixture
  • 1 egg
  • 0.5 bunch basil
  • 40 g grated Parmesan
  • 250 g ricotta
  • 0.75 tsp salt
  • a little pepper
To fry the meatballs
  • 2 tbsp pine nuts
  • oil for frying
Sugo
  • 750 g puréed tomatoes
  • 2 tbsp olive oil
  • 1 tsp sugar
  • a little pepper
  • 0.5 tsp salt
  • 0.5 bunch basil
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And that's how it's done
And that's how it's done
To soak the bread
Break the bread into chunks, place in a bowl, pour in the milk, cover and leave to absorb for approx. 15 mins.
Onions
Peel and finely chop the onions and garlic, finely chop the rosemary. Heat the oil in a non-stick frying pan. Sauté the onion, garlic and rosemary for approx. 10 mins.
Meatball mixture
Roughly chop the soaked bread in a food processor, return to the bowl. Beat the egg, finely chop the basil, mix in both along with the ricotta, cheese and onion mixture, season. Knead well by hand until the ingredients form a compact mass.
Meatballs
Shape the mixture into approx. 25 balls.
To fry the meatballs
Dry-roast the pine nuts in a non-stick frying pan. Remove and set aside. Heat a dash of oil in the same pan. Reduce the heat, fry the meatballs for approx. 10 mins. all over until golden brown, then remove.
Sugo
Place the tomatoes, oil and sugar in the same pan, season, simmer for approx. 10 mins. Return the meatballs to the pan and heat gently. Tear off the basil leaves, sprinkle with the reserved pine nuts.