Ricotta Fried Balls (About 25)
Ingredients:
- Sheep's milk ricotta cheese 1.3 cups (350 g)
- Homemade bread 1.3 cups (140 g) - crumbs
- Pecorino cheese ¾ cup (60 g) - to be grated
- Parmigiano Reggiano DOP 3 tbsp (40 g) - Grated
- Eggs 2 - medium
- Garlic 1 clove
- Parsley 1 tbsp - to be minced
- Fine salt to taste
- Black pepper to taste
For the Sauce
- Tomato puree 4 ½ cups (750 g)
- Garlic 1 clove
- Basil to taste
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
- Before you start preparing the fried ricotta cheese balls with sauce, drain the sheep's milk ricotta by placing it in a narrow mesh strainer in the refrigerator for at least a couple of hours, preferably overnight. Then proceed as follows: remove the crust of the bread, cut the soft part out and then finely chop it in the mixer. Meanwhile, take the ricotta cheese and sieve it with a narrow mesh strainer.
- Place the chopped crumbs in a large bowl with the sifted ricotta cheese, then add the crushed half clove of garlic and whole beaten eggs.
- Add the grated Parmigiano Reggiano and pecorino, parsley, salt and pepper to taste. Then mix all the ingredients well with a fork.
- Mix well until soft but compact. Put a little oil on the palms of your hands and, taking a portion of the dough, form meatballs of about 1 3/4 tbsp (30 g) each.
- Continue until you have about 25 pieces. Set aside and proceed with the preparation of the sauce: brown the oil and a clove of garlic in a pan; once the garlic is golden, remove it from the heat.
- Add the tomato puree, a pinch of salt and basil leaves, then add pepper to taste.
- Bring the sauce to a boil over low heat, then add the ricotta meatballs you have prepared, distributing them evenly. Leave to cook for about 10 minutes over low heat. Once the time has elapsed, turn off and serve the ricotta cheese balls with sauce while hot.