Ricotta Polpette

Details

4 serves

45 minutes

Notes

Ricotta Polpette (Ricotta Meatballs) are a traditional Italian classic – and a great vegetarian alternative to meatballs!

Made with our creamy Traditional Ricotta and Grated Parmesan, they’re a comforting classic perfectly paired with a Napolitana sauce as a side – or add them to any pasta or soup for a cheesy delight!

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Ingredients

1kg	Traditional Ricotta
1 cup	Grated Parmesan
2	eggs
1/4 cup	parsley, chopped
1 cup	breadcrumbs
	sea salt & cracked black pepper

	for napolitana sauce
800g	tinned tomato polpa
4 tbsp	olive oil
2	garlic cloves, finely chopped
2	basil stems (leaves reserved for garnish)

Preparation

1	Combine ricotta, parmesan, eggs, parsley, breadcrumbs and seasoning in a large bowl, mix thoroughly and roll into walnut sized balls.
2	Place in the refrigerator to chill for 30 minutes.
3	Meanwhile, make the sauce, heat olive oil over medium heat in a medium, heavy based saucepan, add garlic and sauté for one minute.
4	Add tomato and basil, season with salt & pepper and simmer for 30 minutes.
5	Bring a large pot of salted water to the boil, cook polpette, in batches, for 8 minutes.
6	Add the cooked polpette to the napoletana sauce and gently stir through to coat.
7	Serve polpette garnished with basil and parmesan.